Chocolate Cake

This is...probably the soul of chocolate goodness.

I made it one day as a romantic Just Because surprise for Michael. 

It's dense and moist and perfect. I wouldn't make a chocolate cake if it were even slightly "dry." 

This cake is committed to absolute chocolateyness.

You know how people say the way to a man's heart is through the stomach?

I think there's a definite pathway to my heart labeled Chocolate.

Chocolate Cake

printable version

3/4 cup butter

3 eggs

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

2 cups sugar

2 tsp vanilla

1 1/2 cups milk

Now follow the directions carefully. This is homemade cake, and it's slightly particular in its science.

1. Allow butter and eggs to stand at room temperature for 30 minutes (or bring egg to room temp by letting sit in cup of warm water--it has to be room temp for it to emulsify properly with other ingredients! And don't overheat the butter, make sure it's room temp, too!). 
2. Grease bottoms of two 8x8x2-inch square or 9x1.5-inch round cake pans. Line bottoms of pans with waxed paper (you can trace the pan for the right size). OR grease on 13x9x2-inch baking pan. Set pan(s) aside.
3. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
4. Preheat oven to 350*F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds (yes, count). GRADUALLY add sugar, 1/4 CUP AT A TIME, beating on medium speed until well combined. Scrape sides of bowl; beat 2 minutes. 
5. Add eggs ONE AT A TIME, beating after each addition. Beat in vanilla. ALTERNATELY add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more (yes, count again). Spread into prepared pans. 
6. Bake for 35 to 40 minutes for 8-inch pans and 13x9 pan, 30 to 35 minutes for 9-inch pans (until a wooden toothpick inserted near center comes out clean). 
7. Cool cake layers in pans on wire racks for 10 minutes. Be patient. 
8. Remove layers from pans. Peel off waxed paper. Cool thoroughly on racks-- really. (With 9x13, just let it cool and leave it in the pan, of course). 

For the amazing finish, which is essential to making this cake adventure sinfully chocolate, frost with ganache. 

Yes, mmm, ganache.