(A baker friend of mine said that the recipes that are the most moist...are quite runny and call for boiling water...so that made me feel like almost a legit baker with this recipe lol).
Here's my edited version of the recipe, enjoy!
- Cook Time
- Prep Time
- 12Servings
Ingredients
- 1 3/4 cups all purpose flour
- 2 cups granulated white sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
- 1/2 cup butter, melted
- 1 tbsp vanilla extract
- 1 cup boiling water
Preparation
- Preheat oven to 350 degrees/180 degrees celsius. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside. Or just grease A pan, easier lol.
- In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in boiling water Batter will be very runny.
- Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached. If you're just making one cake, it'll take longer to bake, at least an extra 10mins...I just keep checking on it to see when it's ready.
- Allow to cool 15 minutes in pans,
then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release.Just get the cakes out of the pans lol. Cool completely before handling or frosting.
