Chocolate butter cake
This dense and delicious chocolate butter cake is made from scratch and super moist!
Ice with a chocolate whipped cream to compliment the denseness of the cake!
![Chocolate Butter Cake.jpg](https://static.wixstatic.com/media/a02f8f_2a358d74731b4f5db99a25f306df56c6~mv2.jpg/v1/fill/w_345,h_535,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/Chocolate%20Butter%20Cake.jpg)
How to make Chocolate Butter Cake
Difficulty: Easy
What you are creating:
A delightfully dense and delicious chocolate cake. Ice with chocolate whipped cream!
Ingredients:
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2 3/4 cups cake flour
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3/4 cup Dutch-process cocoa powder
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2 cups sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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2 sticks butter, diced, at room temperature
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1 cup whole or low-fat milk
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4 large eggs
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2 large egg whites
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2 teaspoons vanilla extract
Directions:
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Preheat oven to 350 degrees. Coat two 8 inch cake pans with cooking spray. Dust with flour.
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Shift the dry ingredients together into the bowl of a stand mixer. Add the butter and 1/2 cup of the milk.
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Using the whisk attachment, mix on medium speed for about four minutes or until the mixture is smooth. Scrap the sides and bottom of the bowl with a spatula.
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Blend the eggs, egg whites, vanilla and remaining milk in a separate bowl.
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Add the wet ingredients into the batter in three additions. Beat for two minutes on medium speed after you add, and scrape down the bowl between each addition.
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Divide the batter evenly between the 8 inch pans.
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Bake for 35-40 minutes. The layers are done when a toothpick inserted into the center comes out clean.
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Allow cake to cool in pans.
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Remove from pans and ice with your favorite buttercream, or chocolate whipped cream.
Makes approximately two 8 inch round cakes.
![Chocolate Butter Cake Recipe.png](https://static.wixstatic.com/media/9e3003_1bbbab0caf764ecfbf615d93309d9d26~mv2.png/v1/fill/w_407,h_313,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/Chocolate%20Butter%20Cake%20Recipe.png)