Ingredients
Scale
- ¾ cup butter
- 3 eggs
- Unsweetened cocoa powder for dusting
- 2 cups all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- 4 oz. unsweetened chocolate, chopped (⅔ cup)
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 1½ tsp. vanilla
- 1¼ cups water
- Powdered sugar
Instructions
- Preheat oven to 325°F
- Allow butter and eggs to stand at room temperature 30 minutes.
- Meanwhile, generously grease a 10-inch fluted tube pan. Add cocoa powder. Shake and tilt pan to generously coat bottom, sides, and tube; shake out any excess cocoa powder.
- In a medium bowl stir together flour, baking soda, and salt.
- In a small bowl microwave unsweetened chocolate 1 to 2 minutes or until melted, stirring every 30 seconds. Cool slightly.
- In a large bowl beat butter with a mixer on medium to high 30 seconds.
- Add granulated sugar and brown sugar.
- Beat until combined, scraping sides of bowl occasionally.
- Add eggs, one at a time, beating well after each addition.
- Add melted chocolate and vanilla; beat until combined.
- Alternately add flour mixture and the water to chocolate mixture, beating on low after each addition just until combined.
- Pour batter into prepared pan, spreading evenly.
- Bake 55 to 60 minutes or until a toothpick inserted near the cake’s center comes out clean.
- Cool in pan on a wire rack 15 minutes.
- Remove cake from pan; cool completely on wire rack.
- Sift powdered sugar over cooled cake. If desired, sift additional unsweetened cocoa powder over cake.
- Makes 12 servings.