Chocolate Cake Recipe

Chocolate  Cake Layers

1 cup unsifted unsweetened cocoa

2 Cups boiling water

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2 & 3/4 cups sifted all-purpose flour (sift before measuring)

2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

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1 Cup butter or regular margarine, softened

2 & 1/2 cup sugar

4 eggs

1 1/2 teaspoon vanilla extract

 

1. In medium bowl, combine cocoa with boiling water mixing with wire whisk until smooth. Cool completely.
2. Sift flour with baking soda, salt & baking powder. Preheat oven to 350 degrees. Grease well and lightly flour three 9-by-1 & 1/2 inch layer cake pans.
3. In large bowl of electric mixer, at high speed beat butter, sugar, eggs & vanilla, scraping bowl occasionally until light – about 5 minutes.
4. At low speed, beat in flour mixture (in fourths) alternately with cocoa mixture (in thirds). beginning and ending with flour mixture. Do not over beat.
5. Divide batter evenly into cake pans.
6. Bake in a 350 degree preheated oven for approximately 35 – 40 minutes. Cake is done when a tooth pick inserted in the center come out clean.
7. Cool on wire rack. When completely cool wrap cake in plastic wrap, place inside a plastic Ziploc bag, and freeze until ready for use.

Tip: If you are short on time a boxed cake can be used. However, I would eliminate the simple syrup as boxed cakes are generally more moist than scratch cakes. Simple syrup is not only used in a cake recipe to add flavor, but to also add moistness.