WBH Chocolate Butter Cake


  • Grease two 10 x 3 inch round pans. Preheat the oven to 350F. Have all ingredients at room temperature.
  • In a bowl, combine and whisk until there are no lumps:

  • 1 cups hot coffee
  • 1 cup cocoa powder
  • Add and whisk until smooth:

  • 1 cup cold water
  • On a piece of wax paper, sift together:

  • 3 cups cake flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • In the bowl of an electric mixer, beat at high speed until light and fluffy:

  • 8 ounces (2 sticks) unsalted butter
  • 2 ½ cups sugar
  • On medium speed, add slowly and cream well:

  • 4 large eggs
  • 1 ½ teaspoons pure vanilla extract
  • Add the dry ingredients alternately to the butter and egg mixture with the cocoa, mixing until smooth.

  • Pour 3 cups of the batter into one 10-inch pan and the remaining batter into the other 10-inch pan. Bake the less full pan for 20-25 minutes and the fuller pan for 30-35 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool the cakes on a wire rack for 15 to 20 minutes before turning them out of their pans.



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