1 3/4 cups, plus 2 T all-purpose flour
2 cups, minus 2 T granulated sugar
3/4 cups cocoa powder
2 teaspoons baking soda
3/4 teaspoons baking powder
1 teaspoon kosher salt
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup hot water
Preheat oven 350 degrees. Spray three 8-inch or four 6-inch cake pans with nonstick spray. Line bottom of each pan with parchment paper, then spray the pans again. Set aside.
In the bowl of an electric mixer sift together the flour cocoa, baking soda, baking powder, and salt. Add sugar and mix with paddle attachment on low speed until combined.
In another bowl, combine the buttermilk, oil, eggs, water and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula. Mix for about 20 seconds.
Pour the batter into the prepared pans and bake for 18-22 minutes.
Cool in the pans for about 3 minutes, then turn them out onto a cooling rack and cool completely.
Wrap in plastic wrap and chill until ready to use.
No comments:
Post a Comment