Yo's Ultimate Chocolate Cake

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1 Cup Unsalted Butter
2 1/2 Cups Sugar
4 Large Eggs
1 Cup Dutch-Processed Cocoa Powder
2 3/4 Cups All Purpose Flour
1 1/2 Teaspoons Baking Soda
2 Teaspoons Baking Powder
1 Teaspoon Salt

Item Name:	Availability:
Electric Stand Mixer and Paddle Attachment	Add to Cart - $279.00
Mixing Bowl	Add to Cart - $19.99
Whisk	Add to Cart - $8.99
Sifter	Add to Cart - $9.99
Rubber Spatula	Add to Cart - $10.39
Desired Cake Pans	Add to Cart - $11.99
Parchment paper	Add to Cart - $20.00

Pre-Heat Oven & Prep Pan

Preheat the oven to 350°F. Line the bottom of each cake pan with parchment paper.

Sift Dry Ingredients

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

Combine Water & Cocoa

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.

Cream Butter & Sugar

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 Eggs

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.

Alternatively Add Dry Ingredients & Cocoa Mixtures

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.

Bake Cake

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.

Cool Your Cakes

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.