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

NOTES

* This recipe yields 4lbs of batter and makes one 9x13 inch cake or two 8” round cakes.

** Every oven is different so make sure you get to know yours and always test your cakes with a toothpick to ensure they are baked through.

Figuring out the math of how to increase or decrease a recipe can be tricky, so click here for our conversion chart and scaled ingredient amounts.

Item Name:	Availability:
Electric Stand Mixer and Paddle Attachment
Mixing Bowl
Whisk
Sieve
Rubber Spatula	Add to Cart - $79.99
Desired Cake Pans	Add to Cart - $109.99
Parchment paper

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. Set aside.

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.

Learn from Yolanda

In this FREE 4-week baking program, Yolanda will teach you the foundational cake and icing recipes you need to get started. Start HERE with your baking, and the sky is the limit for what you can create!