Source

Special Equipment

  • Two 9" round cake pans
  • Parchment paper
  • Stand Mixer

Preheat Oven

Preheat oven to 350° F

Ingredients

  • 120 grams unsweetened chocolate, chopped
  • 30 grams unsweetened cocoa powder
  • 1 cup boiling water
  • 295 grams all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 226 grams unsalted butter, room temperature
  • 400 grams granulated white sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup (240 ml) milk

Preparation

Prepare Cake Pans

  • Butter two 9" round cake pans.
  • Cut to fit a single sheet of parchment for each of the rounds; affix to the inside bottom of buttered pans.
  • Butter the parchment.
  • Lightly flour; shake out any loose residue.

Melt Chocolate

  • In a heatproof bowl, combine chopped unsweetened chocolate and cocoa powder.
  • Add 1 cup boiling water.
  • Whisk till smooth.
  • Set aside; cool to room temperature.

Combine Dry Ingredients

In a medium sized bowl, sift or whisk together:

  • Flour
  • Baking powder
  • Baking soda
  • Salt

Using Stand Mixer

Use a stand mixer, on mostly medium speed, to beat butter, sugar, and eggs. Scrape down the sides of the bowl as needed.

  • Using a stand mixer, beat butter until smooth.
  • While continuing to beat, gradually add sugar; beat till fluffy- about 3 minutes.
  • Add eggs, one at a time; mix well after each addition.
  • Add vanilla.
  • Add cooled chocolate mixture; beat till combined.

Add Dry Ingredients and Milk

With stand mixer set to low/stir, add the dry ingredients and milk in alternating additions; just till combined. Begin and end with dry ingredients:

  • 1/3 dry
  • ½ milk
  • 1/3 dry
  • ½ milk
  • 1/3 dry

Divide Batter and Bake

  • Evenly divide batter into prepared cake pans.
  • Bake 35 to 40 minutes.
  • Test for done-ness: toothpick inserted onto the middle should come out clean.

Cool

  • Cool for 10 minutes
  • Turn out cakes onto wire rack, remove parchment, and cool completely.