Chocolate Cake
 
 
Author:
Recipe type: Dessert
Ingredients
  • From Matthew Mead's Cakes for Kids
  • 2 cups all-purpose flour, plus a little extra for the pans
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter (Jane note: mine was salted, it was fine), at room temp
  • 2 cups sugar
  • 3 large eggs, at room temp
  • 2 teaspoons vanilla extract
  • 1½ cups whole milk (Jane note: mine was 1%, it was fine)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Lightly grease two 8-inch rounds OR two 9-inch rounds OR one 10-inch round. Line bottom of pan with waxed paper or parchment paper, grease again, then coat pan with thin layer of flour. If doing cupcakes, line 24 cups with liners.
  3. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder and salt.
  4. Using an electric mixer, on medium to high speed beat the butter in a large bowl for 30 seconds. Gradually add sugar ¼ cup at a time at medium speed and then beat 3-4 minutes more or until well combined. Scraped down sides of bowl. Beat 2 minutes more at medium. Add eggs 1 at a time, beating for 30 seconds after each addition. Beat in vanilla extract.
  5. With the mixer on low, add flour in 3 additions, alternating with milk in 2 additions, beating until just combined after each addition. Beat on medium-high speed for 20 seconds more.
  6. Spread batter in prepared pans - fill pans ⅔ full. Bake 30-35 minutes or until toothpick comes out clean (make sure you don't undercook! You want no jiggling in the middle and a clean toothpick).
  7. Place cake on wire rack and cool for 10 minutes. Invert onto the rack, lift of the pan, remove waxed paper and let cool completely on rack. Cupcakes should cool in pan for 15 minutes before removing.
Recipe by This Week for Dinner at https://thisweekfordinner.com/an-amateurs-guide-to-making-super-cute-cakes/