Chocolate Butter Cake

By michaelmeiner

Ingredients

• 1/2 cup plus 3T. (63 grams) dutch-process cocoa powder
• 1 cup boiling water
• 3 large eggs
• 2 1/4 teaspoons vanilla
• 2 1/4 cups plus 2 t. (235 grams sifted cake flour
• 1 1/2 cups (300 grams) sugar
• 1 Tablespoon baking powder
• 3/4 teaspoon salt
• 12 Tablespoons unsalted butter or margarine

Details

Servings 1

Preparation

Step 1

Preheat oven to 350. Prepare two 9 inch cakes, greased and lined with parchment.

In a medium bowl, whisk together the cocoa and boiling water until smooth. Cool to room temperature.

In another bowl, lightly combine the eggs, 1/4 of the cocoa mixture and vanilla.

In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining cocoa mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 25 to 35 minutes or until tester comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.

Let the cakes cool in the pan on racks for 10 minutes. Loosen the sides with a small spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.