Moist Chocolate Cake

I came across this recipe for a super moist chocolate cake. It's simply to die for.

Make sure your eggs and unsalted butter are room temperature .

Mix your water (warmed) and cocoa powder together.

I had to pour my batter into a extra large bowl and use a hand mixer to complete combing everything after creaming my butter, sugar and eggs together in my stand mixer.

Make sure if you're using a deeper baking pan to but a heat core in the pan before pouring your batter in so that the cake bakes evenly. I simply use baking strips on the pans not so deep.

Always give your cakes ample amount of time to cool.

After it's cooled enough to remove from the pan, I sit the cake on a baking rack to continue to cool.

Ingredients

1 cup unsalted butter

2 1/2 cups sugar

4 eggs

1 cup cocoa

2 cups water

2 3/4 cups flour

2 tsp baking soda

1/2 tsp baking powder

1 tsp salt

Directions

Sift your flour, baking soda, baking powder, and salt into a bowl and whisk together. Set aside.

Boil some water. Pour your hot water onto your cocoa and whisk until your cocoa dissolves completely. Set aside to cool slightly.

Cream your butter and sugar at medium speed until light and fluffy, about 8-10 minutes.

Add your eggs to your sugar mixture, two at a time, and blend until incorporated. Scrape down the sides as needed.

Add your dry ingredients alternatively with your warm cocoa mixture. Begin by adding dry, then alternate with wet. Add dry in four parts, and the wet in three.

Pour your batter into your desired parchment lined pans. Always bake at 350 degrees for 40 - 50 minutes. Use a cake tester to see if your cake is done, because depending on your oven it may need a 5 - 15 minutes longer.