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The BEST Chocolate Cake

Source of Recipe

The Hershey Company


List of Ingredients

2-1/2 cups cake flour
2 teaspoons baking soda
1/4 teaspoon salt
1-1/2 cups cocoa powder
1 cup water
10 tablespoons (1.25 sticks) butter, softened
1-1/3 cups granulated sugar
1-1/3 cups brown sugar (light or dark)
3 large eggs
1 tablespoon vanilla
1-1/4 cups buttermilk


Recipe

Preheat oven to 325F.
Line 2 9x1x1/2" cake pans with parchment paper.

Sift together the cake flour, baking soda, and salt. Set aside.

In a bowl, whisk together the cocoa powder and the water to make a thick paste. Set aside.

In the bowl of an electric mixer using the paddle attachment on medium speed, cream the butter with the granulated and brown sugars until well combined, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the reserved cocoa paste. Beat until smooth.

In a small bowl, add the vanilla to the buttermilk. On low speed, alternately add the reserved dry ingredients and the buttermilk to the butter mixture.

Spread the batter in the prepared cake pan. Bake until a skewer inserted in the middle has a wet crumb, about 1 hour and 20 minutes (check after about 50 minutes, and each 10 minutes thereafter; the original recipe called for using *one* 9x3" round cake pan, hence the longer baking time).
Let cool to room temperature in the pan.