OK, here you go, my favorite chocolate cake.
DEVIL’S FOOD CAKE Mrs. Fields “I Love Chocolate”
1 3/4 cups boiling water (14 ounces)
6 ounces semisweet chocolate, coarsely chopped, I use Callebaut
1 cup unsweetened cocoa powder (3 1/4 ounces)
2 cups (7 ounces) bleached AP flour or sifted cake flour
2 teaspoons baking soda
1/4 teaspoon salt
10 ounces unsalted butter, softened
1 3/4 cups dark brown sugar, packed (12 1/4 ounces)
4 large eggs
2 teaspoons vanilla extract
Preheat oven to 350°. Grease and flour two 9 inch round cake pans, line with parchment rounds, grease and flour the parchment as well.
In a medium bowl, pour the boiling water over the chopped chocolate and cocoa powder and stir until the chocolate is melted and smooth. Cool to room temp.
In a small bowl, whisk together the flour, baking soda and salt.
Cream butter and sugar. Add eggs one at a time, beat well after each addition. Beat in the vanilla. Add the flour and half of the chocolate. Beat on low to combine, then beat on high for 1 1/2 minutes. Add the remaining chocolate and beat on low to combine.
Pour batter into prepared pans and bake for 30-40 minutes (mine needs 37 minutes) until the toothpick comes out clean at the center. Set on a wire rack to cool for 20 minutes. Turn out onto a rack to cool completely.