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| Source: Martha Stewart - Cathy edit |
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Time and Temperature: 350F for 35 to 45 minutes
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Yield: 1 8-inch round layer |
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| INGREDIENTS: |
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Unsalted butter, for pans
1/2 cup cocoa powder
1 cup all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder |
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1/2 teaspoon salt
1 large egg
1/2 cups buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1/2 cup warm water |
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Preheat oven to 350 degrees. Butter round or square cake pans, and line bottoms with parchment; butter parchment, and dust with cocoa.
Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on low, stir in eggs, 1/2 cup warm water, buttermilk, vegetable oil, and vanilla until smooth, about 3 minutes.
Divide batter among prepared pans. Bake, rotating once, until tester inserted in center comes out clean, 35 to 45 minutes for 8-inch layers, depending on amount of batter.
Let cakes cool in pans on a wire rack for 20 minutes, then remove from pans and cool completely, right side up on rack. |
| Note: Tried at Liam’s second birthday - cathy had reduced the sugar, very nice, especially with a mascarpone icing |
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