i’ve always loved the depth espresso powder adds to chocolate.; if you don’t, skip it.
chocolate layer cake
100 grams cocoa powder (3/4 cup)
1 tablespoon espresso powder (optional)
2 cups boiling water
1 cup (2 sticks) butter, softened
300 grams sugar ( 1 1/2 cups)
4 eggs, at room temperature
360 grams all-purpose flour (2 cups)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.
In a medium bowl, stir the boiling water into the cocoa and espresso powder until smooth and set aside. In a separate bowl, combine the flour, baking soda, baking powder and salt, and set aside.
At medium speed of an electric mixer, cream the butter and sugar for 4 to 5 minutes. Add the eggs, one at a time, beating well after each addition. Turn mixer down to low speed. Add the flour mixture to the creamed mixture alternately with the cocoa mixture, beginning and ending with the flour mixture. Stir in the vanilla, and do not over-beat.
Pour an equal amount of batter into each of the three prepared pans. Bake for 20 to 25 minutes or until a cake tester comes out clean.
