Chocolate Cake Recipe Get ingredients: 8 oz (1 cup) butter (unsalted, room temperature, around 65° F / 18° C) 4 eggs (room temperature) 1/2 tsp baking powder 2 tsp baking soda 4 oz (1 cup) cocoa powder (unsweetened) 1 1/2 tsp vanilla extract 12.375 oz (2 3/4 cups) flour (all-purpose) 15.75 oz (2 1/4 cups) sugar (white) 1/2 tsp salt digital scale 2 cake pans (9-inch diameter) cooking spray (or butter) parchment paper stand mixer kettle medium mixing bowl large mixing bowl spatula whisk 1 tsp, 1/2 tsp Grease the cake pans with cooking spray or butter. Cover the entire inside of the pans (the bottom and the sides). Cut parchment paper into circles and place in the bottom of the pans. Set aside. Boil about 3 cups water in the kettle. Add to medium mixing bowl: 4 oz (1 cup) cocoa powder 16 oz (2 cups) boiling water Whisk until smooth. Set aside and let cool. Add to large mixing bowl: 12.375 oz (2 3/4 cups) flour 2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt Whisk until combined (less than 30 seconds). Set aside. If there's anything in the oven, take it out. Set the oven to bake, 350° F (177° C). Attach the paddle to the mixer. Add to mixer mixing bowl: 8 oz (1 cup) butter (chopped into about 8 pieces) Mix on low-then-high speed until smooth (about 30 seconds). Add to mixer mixing bowl: 15.75 oz (2 1/4 cups) sugar Mix on low-then-high speed until light and fluffy. Set mixer to medium speed. Add to mixer mixing bowl: 4 eggs (whisked, one at a time) 1 1/2 tsp vanilla Mix on medium speed until well combined. Set mixer to low speed. Attach the plastic guard to the mixer. Add to mixer mixing bowl alternately: flour mixture cocoa mixture Mix on low speed until just combined. Do not over mix. Turn off the mixer. Remove the bowl from the mixer. Pour the batter into the pans. If necessary, use a spatula to spread the batter evenly/flatly. Tap the bottom of each pan firmly against the table to remove air bubbles. Place both pans in the oven on the middle rack. Ensure there is space all around each pan for better airflow. Place one pan closer to the back wall and the other pan closer to the front window. Set a timer for 25-30 minutes. To test for doneness, stick a toothpick in the centre of the cake. If the toothpick comes out clean (or with just a few dry crumbs), the cake is ready. If you touch the top of the cake, it should bounce back. If it sinks, it's not ready. The cake should be slightly pulling away from the edges of the pan. When the timer is done, remove the pans from the oven. Turn off the oven. Let cool in the pans for 10 minutes. Invert each cake onto a wire rack: Gently run a butter knife or offset spatula along the inside edges of the pan to loosen the cake from the side of the pan. If the pan is still hot, put on oven mitts. Place a wire rack upside down on top of the cake. Place one hand on top of wire rack on top of the cake. Pick up the pan with your other hand. Swiftly flip the cake and wire rack together upside down, placing the wire rack right side up on the table. Lift the pan. If the cake doesn't fall out, tap the bottom of the pan to loosen the cake. Remove the parchment paper from the cake. Flip the cake upside down again so the flat side is on the bottom. Let cool completely on the wire racks (at least 25-35 minutes). Once the cakes have cooled completely, using a serrated knife, cut off the tops of the cakes to make it flat. If the cake is not going to be decorated today, wrap the cakes in plastic wrap separately and place them in the fridge. To decorate the cake, prepare chocolate buttercream icing or Swiss buttercream icing.