Ingredients
- 3/4 c. butter
- 3 cups all-purpose flour
- 3/4 cup canola oil
- 4 1/2 oz. bittersweet chocolate, chopped finely
- 3 cups sugar
- 3/4 cup natural unsweetened cocoa powder
- 3 large eggs, at room temperature
- 3/4 cup buttermilk, at room temperature
- 2 tablespoon pure vanilla extract
- 2 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Preparation
Step 1
Preheat oven to 350 degrees. Prepare three 9x2-inch round cake pans.
In a 3-quart saucepan, combine the butter, oil, chopped chocolate, and 1 cup water. Heat over mdeium heat until melted.
In a large bowl, whisk the flour, sugar, and cocoa powder. Pour the hot chocolate mixture into the sugar mixture and whisk until combined.
Whisk in the eggs, one at a time, then whisk in the buttermilk, vanilla, baking soda, and salt. Divide the batter evenly among the prepared pans.
Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotatin the pans' positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment and cool completely.