Baking an easy chocolate dessert like this chocolate cake can be almost as thrilling for a birthday girl or boy as blowing out the candles that go on top. Tools and Materials Two 8-by-2 inch round cake pans Parchment paper Flour sifter Electric mixer and bowl Rubber spatula Long serrated knife
- Total Time:
- Yield: Makes one 8-inch two-layer cake
Source: Martha Stewart Kids, Spring
- 1 1/2 cups unsweetened cocoa powder, plus more for dusting
- 1 1/2 teaspoons salt
- 3 cups all-purpose flour
- 1 tablespoon baking soda
- 3/4 cup vegetable oil
- 1 1/2 cups buttermilk
- 3 cups sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 3 large eggs, lightly beaten
- 1 1/2 cups hot water
Preheat oven to 350 degrees. Butter cake pans. Line bottoms with parchment paper, and butter paper. Dust the pans with cocoa; tap out extra.
Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl. Beat in oil, buttermilk, vanilla, eggs, and hot water one at a time, using a mixer set at low. Beat until smooth, about 2 minutes.
Pour batter into pans. Bake 45 to 55 minutes, or until a toothpick inserted into the centers comes out clean; an adult should rotate the pans halfway through and remove cakes from the oven.
Let cakes cool in pans on wire racks, 20 minutes, before inverting to remove. Discard paper. Cool completely on racks, top side up. An adult should cut off top of one layer.
With a butter knife, frost top of trimmed layer.
Place the other layer on top. Frost top and sides of cake.