This is a wonderful, classic chocolate cake that you can match with any kind of frosting from cream cheese, to chocolate, to mocha.
2 cups flour
1/2 cup unsweetened cocoa powder
1/2 t baking powder
1/2 t baking soda
1/2 t salt
2 sticks butter at room temperature
1 1/2 cups sugar
2 large eggs
2 large egg yolks
1 t vanilla
1 cup buttermilk
4 ounces bittersweet chocolate, melted and cooled
Preheat oven to 350 degrees and butter and flour two round cake pans. Line the bottoms with parchment or waxed paper. Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside. Beat butter on medium speed till soft and creamy. Add sugar and beat for 2 minutes. Add the eggs and yolks- one at a time- beating for one minute after each addition. Add vanilla and mix well, Scrape down sides of bowl as needed. Alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients. Mix only until each new batch is blended into the batter. Fold in melted chocolate. Divide batter between the cake pans. Bake for 26-30 minutes. Transfer to wire racks and cool for about 5 minutes. Run a knife around the sides of the cake, unmold them and peel off the waxed paper. Invert and cool to room temperature. Frost with your favorite frosting.
TIP OF THE DAY: I think that the key to a moist cake is to add 1/2 to 1 cup of sour cream to every single cake recipe- boxed or from scratch. Even if it doesn't call for it- I add it to every cake I make- and it seems to make a really moist cake every single time!
Tomorrow's Daily Special: Mocha Chocolate Frosting
