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	View On Parsel
Mixing Bowl	View On Parsel
Whisk	View On Parsel
Sifter	View On Parsel
Rubber Spatula	View On Parsel
Desired Cake Pans	View On Parsel
Parchment paper	View On Parsel

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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