Rich Chocolate Cake
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Melissa Roberts
Who doesn't love chocolate? This cocoa-based cake is moist and satisfying, and better yet, improves in flavor and richness if made a day ahead.
- Place oven rack in center and preheat oven to 350F. Generously butter a 9-inch round cake pan, line bottom with parchment, then dust with some cocoa powder, knocking out excess.
- Whisk together water, buttermilk, oil, eggs, and vanilla in a bowl until smooth. In another large bowl, sift together flour, sugar, 2/3 cup cocoa, baking soda, and salt. Add wet ingredients to dry mixture, whisking until just combined. Pour batter into prepared pan and bake until a tester comes out clean and sides just begin to pull away from sides, 40 to 45 minutes.
- Cool cake in pan on a rack 30 minutes, then invert cake onto rack removing parchment and cool completely. Dust with some cocoa powder (if desired) before serving.
- Make ahead: Cake improves in flavor and moistness if made 1 day ahead. Store loosely wrapped in foil at room temperature.