The Chocolate Chronicles~ Annie’s Best Chocolate Cake
Annie’s Best Chocolate Cake
This is a wonderfully moist chocolate cake, that will melt in your mouth!
3/4 cup butter
2 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1 1/2 cups whole milk
Have the butter and eggs stand at room temperature for at least 45 minutes, in order to reach room temperature.
Lightly butter three 8-inch round cake pans and line bottoms with parchment paper. Lightly butter parchment paper and with a cocoa powder, lightly coat waxed paper and pan sides.
Pre-heat oven to 350 degrees. In a medium bowl, stir together cocoa powder, baking soda, baking powder and salt. Set aside.
In a large mixing bowl, beat butter on high for at least 30 seconds until light and fluffy. Gradually add sugar, slowly beating with a mixer until well-mixed (about 3-4 minutes). Scrape sides of bowl and continue beating on medium speed for about 2 minutes. Add eggs, one at a time, beating after each addition. Beat in vanilla.
Alternately add dry mixture and milk to beaten mixture, beating on low-speed until just combined. Beat on high-speed for about 30 seconds more. Divide batter evenly into the three baking pans.
Bake for 30 -35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for at least 10 minutes. Remove from pans and peel off parchment paper. Cool each layer on cooling racks, until completely cool to the touch.
Frost with your favorite frosting.