This moist, delicious chocolate cake is our favorite recipe because of it's deep cocoa flavor. It works just as well for layered cakes as it does for sculpted cakes...a rare treat.
YIELD: TWO 8" ROUND LAYERS OR 18 CUPCAKES
2 cups all- purpose flour
1 cup Dutch-processed cocoa powder
1 tbsp baking powder
1/2 tsp. salt
2 sticks unsalted butter
2 cups granulated sugar
1/2 tsp. vanilla
1 cup whole milk
1 1/4 cup water, room temperature
2 tbsp. strong instant coffee granules (optional)
Heat the oven to 350 degrees. Grease two 8" round pans and line with parchment. Whisk together the flour, cocoa, baking powder and salt and set aside. In the bowl of a stand mixer fitted with a paddle, beat the butter and sugar until light and fluffy. Switch the mixer to low and add one egg at a time, scraping thoroughly between additions. Mix in the vanilla.
Dissolve the instant coffee in the water. Combine the water and the milk together. On low speed, add 1/4 of the dry ingredients and mix until incorporated. Scrape down the bowl. Add 1/3 of the liquid, once again mixing until incorporated and scraping down the bowl. Repeat with remaining dry and wet ingredients, ending with the dry. Divide the batter evenly into the pans and bake for 30 to 35 minutes or until a toothpick inserted comes out clean. Cool on a wire rack for 15 minutes before removing from the pans. Cool completely and then wrap and refrigerate to firm the crumb of the cake before icing.
• We always use Magi baking strips for evenly baked layers with no crisp edges (Shop here). They are worth the extra effort; just wet completely with cold water, ring out and pin around the sides of the pan just before baking.
• Cakes can be stored in the freezer for up to a month, wrapped in at least two layers of plastic wrap.