Chocolate Cake Batter
Making an impressive chocolate cake doesn't have to be intimidating.
WHY THIS RECIPE WORKS
Two kinds of chocolate—unsweetened and cocoa powder—work together to make a moist, rich frosted cake with flavor that reads more “chocolate” than “sweet.”
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. We use this recipe as the base for our Candy Corn Cake.
Adjust oven rack to middle position and heat oven to 350 degrees. Grease three 8-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Whisk flour, baking soda, baking powder, and salt together in bowl. In second bowl, whisk boiling water, chocolate, cocoa, and espresso powder until smooth.
Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Add sour cream and vanilla and beat until incorporated.
Reduce speed to low and add flour mixture in 3 additions, alternating with chocolate mixture in 2 additions, scraping down bowl as needed. Give batter final stir by hand.
Divide batter evenly among prepared pans and smooth tops with rubber spatula. Bake until toothpick inserted in center comes out clean, about 20 minutes. Let cakes cool in pans on wire rack for 15 minutes. Run knife around edges of pans. Remove cakes from pans, discarding parchment, and let cool completely on rack, at least 1 hour.