This is the best chocolate cake ever. It's delicious to the last crumb.

　　

Ingredients

Ingredients

2 1/2 cups all-purpose flour

　　1 1/4 cups (285 g) granulated sugar

　　3/4 cup (170 g) dark brown sugar, packed

　　1 cup (110 g) Dutch processed cocoa powder

　　2 1/4 tsp baking soda

　　1 1/2 tsp salt

　　2 1/4 cups (18 fl oz or 540 ml) buttermilk

　　1 cup (230 g) unsalted butter, room temperature

　　2 large eggs

　　1 1/2 tsp pure vanilla extract

　　6 oz (168 g) melted semisweet fine quality chocolate

　　

Step 1

1. Heat oven to 350°F (175°C). Butter and parchment line two 8x2-inch (20x5-cm) baking pans.

　　

Step 2

2. Measure all ingredients (except the chocolate) into a large mixer bowl.

　　

Step 3

3. Blend for 30 seconds on LOW speed, scraping bowl constantly.

　　

Step 4

4. Blend in the melted chocolate and beat 3 minutes on HIGH speed, scraping the bowl.

　　

Step 5

5. Spoon into the pans and level them well with an offset spatula.

　　

Step 6

6. Bake layers for 45 to 50 minutes or until a toothpick inserted comes out clean.

　　

Step 7

Storage: Double wrap the cake in plastic wrap. It will keep in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.

　　

Step 8

Yield: two 8-inch (20-cm) cakes

　　Used with permission of Sterling Publishing Co., Inc., NY, NY. From The Well-Decorated Cake, by Toba Garrett ©2003 by Toba Garrett