Description
A rich, moist chocolate cake with layers of intense flavor. Buttermilk and boiling water ensure perfect texture and even baking. Ideal for special occasions or decadent desserts.
Ingredients
2¾ cups all-purpose flour
1½ cups buttermilk
1¼ cups cocoa powder
1½ cups granulated sugar
½ cup unsalted butter, softened
2 large eggs
1½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup boiling water
Instructions
Position oven rack to lower third position. Preheat oven to 350°F (175°C). Prepare two 9-inch round cake pans with parchment paper and greased thoroughly.
In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt for 2 minutes.
In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
Alternate adding dry ingredients to wet ingredients in four batches, beginning and ending with dry ingredients. Mix just until combined.
Divide batter between prepared pans. Pour boiling water into a rimmed baking sheet and place cake pans on a wire rack in the pan. Bake 35 minutes or until toothpick comes clean.
Let cakes cool in pans for 10 minutes before removing to wire racks to cool completely.
Notes
Use cake flour with cornstarch blend (2 cups cake flour + 3/4 cup cornstarch + 1/4 cup all-purpose flour) for extra tenderness.
Substitute buttermilk with 1 cup plain yogurt + 1 tablespoon lemon juice.
Room temperature buttercream freezes better. Let layers rest 10 minutes before frosting.
Store in airtight container at room temperature for 2 days or refrigerate for 5 days.
- Prep Time: 30
- Cook Time: 35
- Method: Baking
- Cuisine: American