Essential Chocolate Cake

This is a luscious dark chocolaty cake.  Make sure to use the Dutch-processed cocoa for best results.  This is a more traditional American-style butter cake; which is very similar to a Duncan Hines cake in texture.  First time I made this cake I got rave reviews from my husband.

• 1 1/2 cups cake flour
• 1/2 cup Dutch-processed cocoa
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 1/3 cups granulated sugar
• 1 teaspoon vanilla extract
• 2 1/4 large eggs, at room temperature
• 1 cup whole milk, at room temperature

1. Preheat Oven to 350°F.
2. Prepare 2 (8 inch) round cake pans; greased, floured & lined with parchment paper.
3. Place the flour, cocoa, baking soda, and salt in your food processor, pulse several times till combined; set aside.
4. Beat in the butter using the flat beater attachment until soft and creamy, about 2-3 minutes.
5. Add the sugar gradually and beat until light and fluffy, about 3-4 minutes.  Scrape down the sides of the bowl two or three times and then add the vanilla.
6. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition, allowing each egg to be absorbed before continuing.
7. Add the flour mixture in four additions, alternately with the milk.  Begin and end with the flour mixture and beat until smooth on low-medium speed after each addition.
8. Divide evenly between pans.
9. Bake cake for about 30 minutes or until toothpick shows only a few moist crumbs.  The cake will have just begun to come away from the pan.
10. Cool on wire racks for 8 minutes.  Unmold directly onto racks, peel off parchment, and allow cakes to cool completely.
11. Use a bread knife or cake leveler; level top of each cake.
12. Divide each cake into two layers.

Recommended Complementary Adornments:

• Dark Corn Syrup Buttercream
• Moistening Syrup