This is the chocolate cake i make from scratch, got really good reviews for it. Brush with coffee syrup if you like. Goes well with almost all kinds of fillings. Its from martha stewart. For keeping it really moist i replace 1/2 butter with oil. Firm enough for sculpted and carved cakes.
- 1 1/2 cups (3 sticks) unsalted butter, plus more for pan
- 1 1/4 cups unsweetened Dutch-process cocoa powder
- 1 1/4 cups hot water
- 3 cups all-purpose flour
- 1 1/4 teaspoons coarse salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 1/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 1 cup sour cream
Make the cake: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans, line bottoms with parchment paper, and butter paper. Whisk together cocoa powder and hot water until smooth.
Sift together flour, salt, baking powder, and baking soda. Melt butter and sugar in saucepan over medium-low heat. Remove from heat, and transfer to a mixer. Beat on medium-low speed until cooled, 4 to 5 minutes.
Add eggs, one at a time, beating after each addition. Beat in vanilla and cocoa-powder mixture. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream and beginning and ending with the flour. Beat until just combined.
Divide batter between pans, and bake until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool for 15 minutes. Invert cakes onto rack, peel off parchment, and let cool completely.