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Rich Chocolate Cake
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Recipe Filed Under
Chocolate, Jewish, Baking, Dessert, Cake, Hanukkah

Provided By:
Melissa Roberts

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    • Who doesn't love chocolate? This cocoa-based cake is moist and satisfying, and better yet, improves in flavor and richness if made a day ahead.

    Ingredients

    Serves:

    Directions

    Place oven rack in center and preheat oven to 350F. Generously butter a 9-inch round cake pan, line bottom with parchment, then dust with some cocoa powder, knocking out excess.

    Whisk together water, buttermilk, oil, eggs, and vanilla in a bowl until smooth. In another large bowl, sift together flour, sugar, 2/3 cup cocoa, baking soda, and salt. Add wet ingredients to dry mixture, whisking until just combined. Pour batter into prepared pan and bake until a tester comes out clean and sides just begin to pull away from sides, 40 to 45 minutes.

    Cool cake in pan on a rack 30 minutes, then invert cake onto rack removing parchment and cool completely. Dust with some cocoa powder (if desired) before serving.

    Make ahead: Cake improves in flavor and moistness if made 1 day ahead. Store loosely wrapped in foil at room temperature.

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    1 Comment

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    ammusical17

    This is a delicious cake... YUM! It's best eaten the day after when it gets all mushy and the chocolate flavor really comes out. I will be making this again, very very soon! Definitely a keeper!

    February 13 2011 at 11:57 AM Report abuse rate up rate down Reply

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