Yo's Ultimate Chocolate Cake

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Unsalted Butter
Sugar
Eggs
Cocoa
Water
Flour
Baking Soda
Baking Powder
Salt

Item Name:	Availability:
Electric Stand Mixer and Paddle Attachment
Mixing Bowl
Whisk
Sift
Rubber Spatula
Desired Cake Pans, Lined With Parchment Paper

Preparation

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.

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

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.

Congratulations!

If all went well, you should see something that looks like this...

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