Chocolate Cake
Author: Lauren Lilling
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
- Pre-heat oven to 350 degrees
- Grease and flour two 6-inch round pans and line bottoms with parchment paper
- In a medium bowl, whisk together flour, cocoa, baking soda and salt; set aside
- 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
- Reduce speed of mixer to low and add ⅓ of the dry ingredients; add ½ of water then repeat
- 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
- Pour batter into prepared pans and bake for 30-34 minutes or until a toothpick comes out clean from center of cakes
- 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
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/how-to-make-a-monkey-smash-cake/
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