This cake is quite delicious and easy, as far as a from-scratch cake goes. Generally I prefer cakes made from melted chocolate instead of cocoa powder but this one has a nice chocolate flavor and is really moist.
Heat your oven to 350 degrees. Spray your cake pans and line the bottoms with parchment paper.
Beat together the boiling water and cocoa. Set aside. Sift together the flour, baking soda and salt. Set aside.
In the bowl of your mixer, cream together the butter with the two sugars until light and fluffy. Beat in eggs, one at a time and scrape down the bowl after each addition.
Add the vanilla and buttermilk to the cocoa mixture.
Add about 1/3 of the dry ingredients to the mixer just until combined. Then add 1/2 of the wet and mix to combine. Repeat again, being sure to end with the dry. Do not over-mix.
Divide batter evenly between the pans and bake for 32-36 minutes until cake tester inserted is clean. Cool for 10 minutes in the pan then remove to wire racks to cool completely before frosting.
- Serving Size: 1 piece of cake (no frosting)
- Calories: 365
- Sugar: 29g
- Sodium: 303mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 103mg