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Sturdy Yet Soft and Fluffy Chocolate Cake


  • Yield: 3 8-inch cake layers

Description

A chocolate cake recipe that is so incredibly easy to whip up and makes the most fluffy, chocolatey cake ever! What makes this cake extra special is that it is sturdy enough for stacking and carving without sacrificing flavor and texture. 


Ingredients

  • 710 ml (3 cups) boiling water
  • 180 grams dutch processed cocoa
  • 500 grams all-purpose flour
  • 14 grams (1 tablespoon ) baking soda
  • 3 grams (3/4 teaspoon) baking powder
  • 9 grams (1 1/2 teaspoon) fine salt
  • 340 grams unsalted butter, at room temperature
  • 600 grams white granulated sugar
  • 300 grams eggs (about 6 large eggs), at room temperature

Instructions

  1. Preheat the oven. Set the oven 350 F / 175 C. Set an oven rack in the middle rack of the oven.
  2. Mise en place.
    Grease and line the bottom of three 8x2 pans (Note 1).
    Make the cocoa mixture. In a bowl (preferably with a spout), whisk the cocoa and boiling water until smooth. Set aside.
    Make the flour mixture by sifting the flour, baking powder, baking soda, and salt in a medium bowl and whisk them together.
  3. Make the batter.
    In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light in color and fluffy, about 8 minutes.
    Reduce speed to medium-low then add the eggs, one at a time, beating until each addition is incorporated before adding the next one. Scrape the sides of the bowl when necessary.
    Reduce speed to low. Add the flour mixture in four parts, alternating with the cocoa mixture in three parts. Beat until each addition is incorporated before adding the next. Be careful not to overmix.
    Divide the batter between the pans and smooth the surfaces.
  4. Bake the cakes.
    Bake for 45 to 50 minutes, or until a cake tester or toothpick inserted into the centers comes out clean. (Note 2)
  5. Cool the cakes.
    Let the cakes cool in the pans on wire racks for about 15 mins. Run a metal spatula between the sides of the pans and invert the cakes onto wire racks that have been coated with nonstick spray. Peel off the parchment and reinvert onto wire racks to cool completely.

Notes

(Note 1) You can also bake this is in two 8x4 pans if you need thicker cake layers. Adjust the baking time.

(Note 2) Always check your cake for doneness a few minutes earlier than the suggested baking time. You would know when a cake is done when a cake tester or toothpick inserted into the center comes out clean.