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- Carbohydrate 50.7518200507116 g
- Cholesterol 123.781944478549 mg
- Fat 47.1883895972226 g
- Fiber 1.96384032127721 g
- Protein 5.48261569885664 g
- Saturated Fat 29.7271232030457 g
- Serving Size 1 1 Serving (179g)
- Sodium 738.523502396595 mg
- Sugar 48.7879797294344 g
- Trans Fat 3.35624747327221 g
- Calories 633 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 3 - 9 inch round cake pans.
- In medium bowl, pour boiling water over cocoa, and whisk until smooth.
- Let mixture cool.
- Sift together flour, baking soda, baking powder and salt; set aside.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Beat in eggs one at time, then stir in vanilla.
- Add the flour mixture alternately with the cocoa mixture.
- Spread batter evenly between the 3 prepared pans.
- Bake in preheated oven for 25 to 30 minutes.
- Allow to cool.
Bakers frequently add dry cocoa powder directly to flour without blooming it first, missing the chance to dissolve bitter compounds and unlock deeper aromatic oils. Pouring boiling water over unsweetened cocoa powder initiates a crucial thermal process that forces trapped volatiles to vaporize, yielding a much darker, smoother paste once cooled. This hot liquid method also gelatinizes starches slightly, laying the foundation for a tender crumb structure that resists drying out.
Sequencing Fats and Aeration
Creaming softened butter with granulated sugar requires precision to establish air pockets that chemical leaveners will later expand. Beat these two ingredients at room temperature until the mixture turns pale and increases noticeably in volume, incorporating microscopic air cells that give the cake its lift. Adding eggs one at a time ensures the fat emulsion does not break, maintaining the smooth consistency needed to trap steam during baking. Alternating the addition of the dry flour mixture and the cooled cocoa liquid prevents gluten over-development, keeping the final texture soft rather than tough or rubbery.
- Grease all three nine-inch round cake pans thoroughly and line the bottoms with parchment paper to prevent sticking.
- Bake the layers in a preheated oven set to 350 degrees Fahrenheit for 25 to 30 minutes until a wooden toothpick inserted into the center emerges clean.
- Allow the layers to cool completely on wire racks before attempting any assembly or frosting application.
