This is my favorite chocolate cake recipe. I baked this cake for my daughter’s first birthday and, again by request from my I-love-chocolate daughter, for her third. It’s moist, dense, and full of chocolate goodness. I usually add very little all-purpose flour or add more cake flour to get an almost flourless texture. Try the original first and adjust accordingly. Enjoy!
Grandmothers’ Chocolate Cake
Emily Luchetti’s book Stars Desserts
Makes one 8-inch 3-layer cake
1 1/2 C plus 1 TBSP unsweetened cocoa powder
1 1/4 C boiling water
1 1/2 C cake flour
1 1/2 C plus 2 TBSP all-purpose flour
1 1/4 tsp baking powder
1 1/4 tsp baking soda
10 TBSP (1 1/4 sticks) unsalted butter at room temperature
2 3/4 C firmly packed brown sugar
3 large eggs
1 1/4 C buttermilk
1 1/4 tsp vanilla extract
Preheat the oven to 350 degrees F. Butter three 8-inch round cake pans.
In a small bowl, whisk the cocoa and boiling water together, making a smooth paste. Set aside to cool. Sift the cake flour, all-purpose flour, baking powder, and baking soda together onto a sheet of waxed paper.
Put the butter and brown sugar in the bowl of a heavy-duty electric mixer fitted with a paddle attachment. Cream on medium-high speed for 2 minutes, or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Decrease the speed to low and add the dry ingredients alternately with the buttermilk. Mix in the vanilla and the cocoa paste.
Divide the batter evenly among the prepared pans. Bake the layers for about 25 minutes, or until a skewer inserted in the center of a cake comes out clean. Transfer the cakes to wire racks and let cool completely. Unmold them by running a knife along the inside edge of each pan and inverting them.