This is cake has a deep and rich chocolate flavor and is also great for carving!
- 2 Cups Hot Water
- 1 Cup Dutch Processed Cocoa Powder
- 2 ¾ Cups All Purpose Flour
- 1 ½ Teaspoons Baking Soda
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1 Cup (2 sticks) Unsalted Butter Room Temp
- 2 ½ Cups Granulated Sugar
- 4 Large Eggs Room Temp
- ½ Cup Vegetable Oil
- 2 Teaspoons Vanilla Extract
Preheat Oven to 350 degrees F. Line two 8” pans with parchment paper and spray the sides with baking spray with flour (like PAM for baking).
Pour hot water over the cocoa powder. Whisk to combine. Set aside to cool
Whisk flour, baking powder, baking soda and salt in a bowl until combined.
Beat 2 sticks of butter and sugar in a large bowl with a mixer fitted with the paddle attachment on medium speed for about 3 minutes until light and fluffy.
Reduce speed and beat in the eggs one at a time, scraping down the bowl as needed.
Add vanilla and mix until combined.
With the mixer on low, add 1/3 of the dry ingredient mixture until combined, then add 1/3 of the liquid cocoa mixture. Repeat this process two more times.
Add the oil and mix until combined.
Pour the batter into the prepared pans. Bake until a toothpick inserted into the middle comes out clean.
Transfer the cakes to a cooling rack and let cool until you can handle them, then wrap in plastic wrap to freeze for later, or allow to cool completely until you frost them.