Gooey yet cakey. Semi-sweet and delicious. Rich and light! So many things can be said about this decadent chocolate cake. I’m not going to bore you anymore with my mad vocab skills…bake on!
Yield: 2 – 10″ round cakes
2 cups (10 oz) all purpose flour
1 cup (3.75 oz) cocoa powder *for lower acidity and a deeper color use dark cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2.5 cups (1 lb 1.5 oz) sugar
1 stick + 2 tablespoons (5 oz) unsalted butter
3 large eggs
1 tablespoon vanilla extract
1.25 cups (10 fl. oz) milk
Preheat the oven to 350 degrees F. Lightly oil and flour 2 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer (or another large bowl using a hand mixer), cream the butter and the sugar until light, fluffy, and pale yellow.
Crack the eggs in a separate bowl to lessen the chances of getting shell in your cake batter. After, drop the eggs in the butter mixture one at a time while the mixer is on low/medium speed. Batter should be aerated even more after the addition of the eggs.
Add vanilla and mix gently.
Alternately add the milk and the flour mixture to your batter. Mix until all of the flour is hydrated and no “dry clumps” exist.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake until the cake pulls away from the side of the pans and a cake tester inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run the dull edge (spine) of a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake with your FAVORITE icing or just a little powdered sugar. Enjoy!