Description
This chocolate cake recipe delivers a fluffy, moist, and incredibly chocolatey cake that is sturdy enough for stacking and carving without losing its soft texture.
Ingredients
Scale
- 710 grams boiling water (710 ml)
- 180 grams Dutch processed cocoa
- 500 grams all-purpose flour
- 14 grams baking soda (1 tablespoon)
- 3 grams baking powder (3/4 teaspoon)
- 9 grams fine salt (1 ½ teaspoon)
- 340 grams unsalted butter at room temperature
- 600 grams white granulated sugar (3 cups)
- 300 grams eggs (about 6 large eggs), at room temperature
Instructions
- Preheat the oven to 350 ℉ (175 ℃) and position the oven rack in the middle. Grease and line the bottom of three 8×2 inch cake pans with parchment paper to prevent sticking.
- In a bowl with a spout, whisk together 180 grams Dutch processed cocoa and 710 grams boiling water until completely smooth. Set aside to cool slightly.
- Sift together 500 grams all-purpose flour, 14 grams baking soda, 3 grams baking powder, and 9 grams fine salt in a medium bowl. Whisk to combine thoroughly.
- In a stand mixer with a paddle attachment, beat 340 grams unsalted butter and 600 grams sugar on medium speed until pale and fluffy, approximately 8 minutes. Reduce speed to medium-low and add 300 grams eggs one at a time, mixing well after each addition. Scrape down the bowl as needed to ensure even mixing.
- Lower mixer speed to low. Gradually add the flour mixture in four parts, alternating with the cocoa mixture added in three parts. Mix just until incorporated after each addition, careful not to overmix.
- Divide the batter evenly among the three prepared pans and smooth the tops with a spatula.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean, or the internal temperature reads 197-200 ℉ (92-93 ℃) on a food thermometer.
- Allow cakes to cool in pans on wire racks for 1 to 1.5 hours to avoid breaking. Run a metal spatula around the edges, invert onto wire racks coated with nonstick spray, peel off parchment, then invert again to cool completely.
Notes
- See notes on using caster sugar for better results.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg