Chocolate Cake
 
 
Author:
Recipe type: Dessert
Ingredients
  • ¾ cup boiling water
  • ½ cup unsweetened cocoa powder (not Dutch-process)
  • 1 teaspoon instant-espresso powder (I didn’t have any on hand, so I left it out – I’m certain it would deepen the chocolate flavor, though”¦so if you’ve got it, use it!)
  • ½ cup whole milk (I only had 2% milk, and things worked out just fine)
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1¼ teaspoons baking soda
  • ¼ teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 2 cups packed dark brown sugar
  • 4 large eggs
Instructions
  1. Preheat oven to 350°F. Butter 3 (7- or 8-inch, 2-inch-deep) round cake pans and line bottoms with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess. (My oven is too small to bake three cakes at once, plus I don’t have three of any one size. I used 2 9-inch cake pans.)
  2. Whisk together water, cocoa, and espresso powder until smooth, then whisk in milk and vanilla.
  3. Sift together flour, baking soda, and salt.
  4. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until fluffy, then add eggs 1 at a time, beating well after each addition. Add flour mixture and cocoa mixture in batches, beginning and ending with flour and mixing at low speed until just combined. (This batter is TASTY. Don’t say I didn’t warn you.)
  5. Divide batter among pans (about 2⅓ cups per pan for 3 pans), smoothing tops. Bake in middle of oven until a tester comes out clean, 30 to 35 minutes for 7-inch pans or 20 to 25 minutes for 8-inch. Cool in pans on a rack 30 minutes, then invert onto racks, remove paper, and cool completely.
Recipe by This Week for Dinner at https://thisweekfordinner.com/chocolate-cake-with-raspberry-white-chocolate-cream-cheese-frosting/