Total Time
1hr
Prep 30 mins
Cook 30 mins

I am a certified - card carrying CHOCOHALIC!! I saw this cake in a Gourmet magazine and had to make it! Once I did and others tried it, it became an often requested cake for get togethers. The taste of the cake gets deeper over time, so I suggest making it a day ahead of time. The Brown Sugar Buttercream Frosting I make with this cake is the same way....better with time. This recipe makes GREAT cupcakes also...I've tried LOL!

Ingredients Nutrition

Directions

  1. Preheat oven to 350º.
  2. Butter 3 (8-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust with flour, knocking out excess.
  3. Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.
  4. Sift together flour, baking soda, and salt in another bowl.
  5. Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition.
  6. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
  7. Divide batter among pans, smoothing tops.
  8. Bake in upper and lower thirds of oven, switching position of pans halfway through-baking, until tester comes out clean and layers begin to pull away from sides of pans, 20-25 minutes total.
  9. Cool layers in pans on racks 10 min, then invert onto racks, remove wax paper, and cool completely.
  10. Frost cake with favorite frosting and enjoy! We do :D.

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