Yolanda's Ultimate Chocolate Cake

By stancec44

*Tips: Make sure your butter and eggs are at room temperature before you begin!*

Doesn't specify, but probably 2 10" cake pans.

Ingredients

• 2 3/4 c. flour
• 2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 tsp. table salt
• 1 c. Dutch processed cocoa powder
• 1 c. (2 sticks) unsalted butter, room temp.
• 2 1/2 c. sugar
• 4 lg. 4 lg. eggs, room temp.

Details

Servings 8
Preparation time 123mins
Cooking time 123mins
Adapted from howtocakeit.com

Preparation

Step 1

Pre-Heat Oven & Prep Pan
Preheat the oven to 350°F. Line the bottom of each cake pan with parchment paper.

Sift the flour, baking powder, baking soda, and salt into a medium bowl and whisk.

Put the cocoa powder in a medium heatproof bowl. Bring 3 cups water to a boil, then carefully measure exactly 2 cups and pour over the cocoa powder and whisk until completely smooth. Set aside to cool slightly.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 8 minutes.

Add the eggs, two at a time, beating until each addition is incorporated before adding the next. Scrape down the sides of the bowl with a spatula when necessary.

Add the flour mixture in four parts, alternating with the warm cocoa mixture in three parts, beating just until each addition is incorporated before adding the next; do not overmix.

Pour the batter into the prepared pan or pans. Bake until a toothpick inserted in the center comes out clean, about 45 minutes for the 9 x13-inch pan or 55 minutes for the 8-inch pans, rotating the pan(s) halfway through.

Transfer to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight. Loosen the edges with a straight spatula, invert the pan(s) to remove the cake, and peel off the parchment.