CHOCOLATE CAKE 6 + 8

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Chocolate cake heaven.

"Chocolate Cake 6" is for a 3 layer cake made with 6" round cake pans that are 3" deep, and "Chocolate Cake 8" is for a 3 layer cake made with 8" round cake pans that are 3" deep.

 

CHOCOLATE CAKE 6

Ingredients

280g all-purpose flour

410g sugar

75g unsweetened cocoa powder

2 tsp baking powder

1 1/2tsp baking soda

1 1/2tsp salt

1 1/2tsp espresso powder

1c whole milk (230g)

1/2 c vegetable oil (105g)

2 eggs, large

2 tsp vanilla extract or Frangelico liqueur

1c boiling water (230g)

Directions

Preheat the oven to 350°F/177°C. Coat three 6 inch round 3 inch deep pans with butter. Line the bottoms with parchment circles. Coat with butter with cocoa powder. Knock out the excess. 

In the bowl of a stand mixer fitted with a whisk attachment, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.

Add in the milk, oil, eggs, and vanilla extract or liqueur. Whisk to combine, first at a low speed then increase to medium. Whisk at medium for 30 seconds-1 minute. 

Add in the boiling water and whisk for 30 more seconds. Whisk on the highest speed you can without making a giant mess. You want to put some air in to the batter. 

Divide the batter between the three prepared pans. Bake for ~35 minutes. Tester will come out with only a few crumbs clinging when done. 

Cool in pans on wire rack for 5 minutes before turning out. Cool completely before frosting. 

 

CHOCOLATE CAKE 8

Ingredients 

420g all-purpose flour

615g sugar

112g unsweetened cocoa powder

1 tbsp baking powder

2 1/4 tsp baking soda

2 1/4 tsp salt

2 1/4 tsp espresso powder

345g whole milk 

157g vegetable oil 

3 eggs, large

1 tbsp vanilla extract or Frangelico liqueur 

345g boiling water

Directions

Preheat the oven to 350°F/177°C. Coat three 8 inch round 3 inch deep pans with butter. Line the bottoms with parchment circles. Coat with butter with cocoa powder. Knock out the excess. 

In the bowl of a stand mixer fitted with a whisk attachment, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.

Add in the milk, oil, eggs, and vanilla extract or liqueur. Whisk to combine, first at a low speed then increase to medium. Whisk at medium for 30 seconds-1 minute. 

Add in the boiling water and whisk for 30 more seconds. Whisk on the highest speed you can without making a giant mess. You want to put some air in to the batter. 

Divide the batter between the three prepared pans. Bake for ~35 minutes. Tester will come out with only a few crumbs clinging when done. 

Cool in pans on wire rack for 5 minutes before turning out. Cool completely before frosting.