Perfect Chocolate Butter Cake

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“Eating this cake is like having a chocolate bar in cake form. Melts in your mouth and explodes with a full, rich, chocolate flavor. An unusual mixing method assures success every time. Frost with 1.5 - 2 recipes of my semi-classic butter cream. We like white chocolate flavor, but milk chocolate works well too. Fill the center with raspberry jam for a special surprise. Adapted from Rose Beranbaum's "The Cake Bible".”
1 cake

Ingredients Nutrition

  • 4 large eggs, lightly beaten
  • 1 tablespoon pure vanilla extract
  • 34 cup sifted Dutch-processed cocoa powder, plus
  • 2 tablespoons sifted Dutch-processed cocoa powder (84 gms)
  • 1 13 cups boiling water
  • 2 cups superfine sugar
  • 3 cups sifted cake flour, plus
  • 2 tablespoons sifted cake flour (316 grams, note, the weight of the flour and the cocoa powder will equal the sugar)
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 8 ounces unsalted butter, cut into chunks and softened to a cool room temperature (65 degrees F)


  1. Boil water, measure then add cocoa powder.
  2. Whisk until smooth.
  3. Allow to cool to room temperature Preheat oven to 350 degrees.
  4. Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
  5. Prepare your magic cake strips if using.
  6. In a medium bowl lightly combine the eggs, 1/4 of the cocoa mixture and vanilla.
  7. Sift the remaining dry ingredients into you mixer bowl and mix on low speed for 30 seconds to blend.
  8. Add the butter and remaining cocoa mixture.
  9. Mix on low speed until the dry ingredients are moistened.
  10. Beat for 90 seconds at medium speed to develop cake structure.
  11. Stop mixer, scrape down the sides.
  12. Add the egg/cocoa/vanilla mixture in 3 batches, beating 20 seconds after each addition.
  13. Be sure to scrape the sides and bottom before making the final egg addition Stop mixer, scrape down the sides and give it a final mix by hand.
  14. Pour the batter in the prepared pans and smooth surface.
  15. Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
  16. (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
  17. Reinvert cakes so that tops are right side up.
  18. Cool to room temperature and wrap tightly with plastic wrap.

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