THE BEST CLASSIC CHOCOLATE CAKE

This classic chocolate cake is the best and only chocolate cake recipe you will ever need! It has big layers of sweet and airy chocolate cake

INGREDIENTS

• Extra butter and cocoa powder and parchment paper for the pans


• ½ cup boiling water


• 2.6 oz Dutch cocoa powder ¾ cup


• 1 cup refrigerated buttermilk


• 2 teaspoons of white vinegar


• 1 tablespoon vanilla extract


• 10.5 oz AP flour 2 ½ cup AP flour


• 1 teaspoon baking powder


• 1 teaspoon of baking soda


• 10 oz softened unsalted butter (2 ½ sticks)


• 1 lb white sugar 2 ¼ cups


• ½ teaspoon kosher salt a large teaspoon


• 4 large eggs

INSTRUCTIONS

1. Line the bottom of three 8-inch cake pans with parchment paper (using butter to stick the paper to the bottom). Also brush / rub the sides of the pan with butter. Also sprinkle the sides of the cake molds with Dutch cocoa powder. Put aside.


2. Preheat the oven to 325 ° F (160-165 ° C).


3. Have all the ingredients measured and prepared.


4. Place the hot water and cocoa powder in a jug and whisk to dissolve the cocoa powder in the water. You should have a thick, smooth paste. Stir in buttermilk, vinegar and vanilla and set aside.


5. Sift the flour, baking powder and baking soda together in a bowl. Put aside.


6. Place the butter in the bowl of your blender. Using the paddle, beat the butter until it is light and fluffy, at medium speed for about 2 to 3 minutes.


7. Add the sugar and salt to the mixture and mix for an additional 4 to 5 minutes until the mixture is light and fluffy. Remember to scrape the sides and bottom to make sure the sugar is well incorporated. Beat butter and sugar mixture if necessary (until light and fluffy).


8. Mix the eggs, one at a time, for about 20 to 30 seconds per egg. After adding 2 eggs, stop the blender and scrape the sides and bottom. Restart the blender and add the last 2 eggs. Once the final egg has been well whipped in the dough, stop the blender and remove the bowl.


9. The chocolate milk and flour will be mixed by hand with a spatula, but can also be made in the blender (see recipe notes).


10. Add a generous ⅓ of the flour mixture and fold it into the dough using a spatula. When the flour is half mixed (with some white streaks visible in the dough), add half of the milk chocolate mixture to the dough.


11. Using a spatula, stir in the chocolate mixture until it is half mixed (with streaks of dark chocolate now visible in the dough).


12. Then add another generous ⅓ of the flour mixture and fold it into the dough using the spatula.


13. When the flour is almost completely mixed (some white streaks are OK at this point), add the last piece of chocolate milk. Stir until almost completely mixed (some streaks of dark chocolate are also OK at this point).


14. Add the last bit of flour and stir it into the dough until it is FULLY incorporated. You should now have a smooth chocolate cake batter with no lumps or streaks of white flour.


15. Pour batter into prepared cake pans - about 18.7 oz (530 g) per pan. Mix and fold the dough before measuring it in each mold.


16. Transfer the pans to the preheated oven. Make sure the pans do not touch each other in the oven if possible (see recipe notes).


17. The total baking time for the cakes is between 25 and 30 minutes, but be sure to rotate the cake pan once halfway. The cakes will be made when they are elastic to the touch in the center, and the sides are just beginning to move away from the sides of the pan. A clean toothpick inserted in the middle of the cake should come out clean at this point.


18. Remove the cake pans from the oven and let them cool for about 10 to 15 minutes, until the cake pans can be handled.


19. Gently flip the cakes out of the pan and place them on a cooling rack (parchment side down) until they are completely cooled. If you don't frost the cake immediately, cover the cake layers with plastic wrap and keep them in the fridge.

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