Ultimate Chocolate Cake

By stancec44

Perhaps go lighter on sugar, as the comments said kind of too much.

Ingredients

• For making this cake by pounds, see chart in KI Photos under Yolanda Cake Measurements:
• 2 - 3/4 c. flour
• 2 tsp. baking powder
• 1 - 1/2 tsp. bakin soda
• 1 tsp salt (table salt)
• 1 c. Dutch-processed cocoa powder
• 1 c. unsalted butter at room temp
• 2 - 1/2 c. sugar
• 4 lg. eggs at room temp

Details

Servings 4
Preparation time 123mins
Cooking time 123mins
Adapted from howtocakeit.com

Preparation

Step 1

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.
( for more info see “How to Bake a Cake” on page 44 of The How To Cake It: CakeBook ).

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.