Yield: one 8” two-layer cake
All purpose Flour 252 grams (1 3/4 cup + 1TB)
Sugar 357 grams (1 1/2 cup + 4TB)
Salt 6.3 grams (1 1/4 tsp)
Baking soda 13.65 grams (1 TB)
Water 214 grams (7/8 cup)
Dutch cocoa powder 53 grams (1/3 cup + 2 TB)
Buttermilk 214 grams (7/8 cup)
Vegetable oil 154 grams (1/2 cup + 2 TB)
Whole large eggs 107 grams (2 each)
Vanilla extract 6.3 grams (1 tsp)
- Place a rack in the middle of the oven and preheat the oven to 350°F. Butter two 8” round cake pans.
In a medium saucepan, bring the water to a boil, turn off the heat, and add the cocoa powder. Whisk until smooth, then set aside to cool.
In a large bowl, combine the flour, sugar, salt, and baking soda. With a hand mixer, beat in the buttermilk, vegetable oil, eggs, and vanilla until smooth, about 2 minutes. Add the cocoa mixture and blend until combined, about 30 seconds. Divide the batter between the prepared cake pans and let rest for 30 minutes at room temperature.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cakes to a wire rack to cool for 30 minutes.
Line a baking sheet with parchment paper and sprinkle lightly with sugar.
Using a knife, loosen the sides of the cake. Invert a wire rack over the top of the cake pan, and using both hands, carefully flip the rack and pan together so the pan is upside down on top of the wire rack. Gently shake the pan until the cake falls out, and set the pan aside. Invert a second wire rack on the bottom of the cake and flip back over so it is right-side up. Repeat with the remaining cake layer, and let the cakes cool for about 1 hour. Place the cakes on the prepared baking sheet and refrigerate until the cakes are completely cold, about 1 hour.