Chocolate Layer Cake

Ingredients

• 8 tablespoons (1 stick) unsalted butter, softened, plus some for the pans and the paper
• 2 cups cake or all-purpose flour, plus some for the pans
• 3 ounces unsweetened chocolate, roughly chopped
• 1 cup sugar
• 2 eggs, separated
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups milk

Instructions

1. 1

   Heat the oven to 350°F. Grease the bottom and sides of two 9-inch or three 8-inch layer cake pans; cover the bottom with a circle of wax or parchment paper, grease the paper, and sift flour over the pans; invert and tap to remove the excess flour.

2. 2

   Melt the chocolate in a small saucepan over very low heat or in a double boiler over hot—not boiling—water, stirring occasionally. When the chocolate is just about melted, remove from the heat and continue to stir until smooth.

3. 3

   Use an electric mixer to cream the butter until smooth, then gradually add the sugar. Beat until light in color and fluffy, 3 or 4 minutes. Beat in the egg yolks, one at a time, then the vanilla, and finally the chocolate. Combine the flour, baking powder, baking soda, and salt; stir into the chocolate mixture, a little at a time, alternating with the milk. Stir just until smooth.

4. 4

   Wash the beaters thoroughly, then beat the egg whites until they hold soft peaks. Use your hand or a rubber spatula to fold them gently but thoroughly into the batter. Turn it into the pans and bake until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Let the cake cool in the pan for 5 minutes, then invert onto a rack to finish cooling.

5. 5

   Frost or glaze if you like (see pages 917–919). Store at room temperature, covered with wax paper, for up to a day or two; use plastic wrap and it will keep for an extra day or so.

Ratings & Notes