Chocolate Cake
Recipe type: Dessert
Makes: Two 6-inch cake layers
  • 175g (~1⅓ cups) all-purpose flour
  • 40g (~1/2 cup) unsweetened cocoa powder
  • 5g (1 teaspoon) baking soda
  • ½g (1/8 teaspoon) salt
  • 113g (1/2 cup) unsalted butter, softened at room temperature
  • 250g (~1 cup + 3 tablespoons) granulated sugar
  • 75g (1 large whole + 1 egg yolk) eggs at room temperature
  • 5 milliliters (1 teaspoon) vanilla
  • 215 milliliters (7 fluid ounces) water
  1. Pre-heat oven to 350 degrees
  2. Grease and flour two 6-inch round pans and line bottoms with parchment paper
  3. In a medium bowl, whisk together flour, cocoa, baking soda and salt; set aside
  4. In the large bowl of an electric mixer with paddle attachment, cream butter and sugar; add eggs and vanilla and beat one minute at medium speed
  5. Reduce speed of mixer to low and add ⅓ of the dry ingredients; add ½ of water then repeat
  6. Add remainder of dry ingredients and turn off mixer; make sure not to overbeat; if there are any lumps fold them in with a spatula
  7. Pour batter into prepared pans and bake for 30-34 minutes or until a toothpick comes out clean from center of cakes
  8. Set cake layers aside to cool for 10 minutes then carefully remove each layer from pans; run a knife around the edge of each layer for easier removal
Cake slightly adapted from Hershey
Recipe by Keep It Sweet Desserts at