This chocolate cake is a classic three-layer cake that can be served with a glass of milk, Crème Anglaise, whipped cream, or ice cream. If you don't want to make a fancy layer cake you can bake this cake in a 9″ × 13″ baking dish, frost it, and cut it into squares.
INGREDIENTS | SERVES 12
- 16 tablespoons unsalted butter, softened
- 2½ cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2¾ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups hot water
- 1 cup cocoa powder
- Chocolate Frosting
Preheat oven to 300°F. Butter and flour three 9″ round cake pans.
Combine hot water and cocoa powder; set aside to let cool.
In a large bowl, beat butter, sugar, eggs, and vanilla together for 5 minutes with an electric mixer.
In another bowl combine the flour, baking soda, baking powder, and salt. Add dry ingredients to the butter mixture in thirds, alternating with the cocoa mixture. Scrape down the sides of the bowl to make sure everything is well incorporated.
Divide batter evenly among the prepared cake pans. Bake for 20–25 minutes, until a toothpick inserted in the center comes out clean. Set pans on rack for 10 minutes, then turn layers out onto racks. If the layers stick in the pan, try carefully running a butter knife around the perimeter of the pan to loosen cake from the side of the pan.
When completely cool, frost tops of two cake layers with Chocolate Frosting; stack them; put third layer on top. Spread frosting on the top and sides of the layer cake.