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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 12 |
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This is the best chocolate cake ever! I got this recipe from my cookbook Baker's Illustrated . This also makes great cupcakes. Just cut the baking time to around 15-20 minutes when using a standard muffin tin. Try it with my Creamy Milk Chocolate Frosting. Ingredients:
3/4 cup cocoa (hershey's special dark works very well) |
1 1/4 cups unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
8 ounces semisweet chocolate, chopped |
12 tablespoons unsalted butter |
4 large eggs |
1 1/2 cups sugar |
1 teaspoon vanilla extract |
1 cup buttermilk |
Directions:
1. Preheat the oven to 325 degrees and make sure the oven rack is positioned in the middle of the oven.
2. Grease a 13 by 9-inch baking pan.
3. Sift together the cocoa, flour, baking soda, and salt in a medium bowl.
4. Set aside.
5. Heat the chocolate and butter in a microwave-safe bowl covered with plastic wrap for 2 minutes at 50% power.
6. Stir until smooth.
7. If not fully melted, heat for another minute at 50% power.
8. Chocolate can also be melted in a heatproof bowl over a saucepan containing 2 inches of simmering water.
9. Mix together with a whisk the eggs, sugar, and vanilla in a medium bowl.
10. Whisk in the buttermilk until smooth.
11. Add the chocolate mixture to the egg mixture and whisk till combined.
12. Whisk in the dry ingredients until the batter is smooth and glossy.
13. Pour the batter into the prepared pan.
14. Bake until a toothpick comes out clean, about 40 minutes.
15. Cool on a wire rack until room temperature, about an hour.
16. Ice with frosting or serve unfrosted with lightly sweetened whipped cream.
17. Enjoy!
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