This makes enough for 3 9" cakes (though they may be a bit thin). It uses cocoa for its chocolate flavor and would be perfect for making a nice tall layer cake.
Ingredients
Dry Ingredients
Ingredient
Amount
Calories
Fat (g)
Carbs (g)
Prot (g)
Flour, AP
2.75 Cup
1251
3.3
262.4
35.5
Salt
0.5 Teaspoon
0
0
0
0
Baking Soda
2 Teaspoon
0
0
0
0
Baking Powder
0.5 Teaspoon
2
0
0
0
Wet Ingredients
Ingredient
Amount
Calories
Fat (g)
Carbs (g)
Prot (g)
Vanilla Extract
1.5 Teaspoon
19
0
0.8
0
Water
2 Cup boiling
0
0
0
0
Sugar, granulated
2.25 Cup
1980
0
511.2
0
Cocoa Powder, Unsweetened
3 Ounce (1 Cup)
195
11.8
0
0
Egg, Whole, Raw
4 Large
296
20
1.6
25.2
Butter, Unsalted
2 Stick
1630
184.2
0.2
2
Total:
5373
219.3
776.2
62.7
Per Serving:
448
18.3
64.7
5.2
Instructions
click for a larger image
Prepare three 9" cake pans by greasing the sides and lining the bottom with parchment paper.
I only had two so I used a springform pan for my third.
In a small bowl, whisk the hot water into the cocoa until the cocoa is fully dissolved.
Set aside and allow the cocoa to cool to room temperature.
Pre heat the oven to 350 degrees.
Sift together the flour, baking soda, baking powder and salt.
Set aside.
Cream the butter and sugar until fluffy.
Add the eggs one at a time to the creamed butter and sugar, making sure each one is completely mixed in before adding the next.
Add the vanilla as well.
Add 1/3 of the flour mixture in and mix until mostly incorporated.
Add 1/3 of the cocoa mixture in and mix until mostly incorporated.
Continue adding the flour and cocoa mixtures in thirds until everything is incorporated. Make sure to scrape the bowl once everything has been added.
Pour the batter evenly between the three cake pans.
Bake for 20-25 minutes at 350 degrees.
Test the cakes for doneness with a toothpick. If they are done, remove them and put them on racks to cool
Once cool, use a knife to loosen the edges of each cake from the pan.
I'm using a plastic knife because my pans are non-stick and I'm paranoid about scratching them.
Place a plate or cake round upside down over the cake pan and flip it upside down. The cake should fall onto the plate.
Remove the pan.
Place a second plate upside down on the flipped cake and flip it back right side up and remove the first plate.
Now you can eat the cake plain or perhaps frost it with ganache or use it to make a layer cake such as Black Forest Cake
