This is the moistest chocolate cake I have ever done, and believe me, I have tried a few.
You will need:
3 oz baking chocolate (substitution below)
1/3 cup water
2 1/4 cup sugar
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350Â°. Break chocolate into pieces. Place in a small saucepan with 1/3 cup water; stir constantly over low heat until melted. Cool. Cream butter and sugar in a mixer until light and fluffy. Add eggs and vanilla; beat well. Mix in chocolate. Combine flour, baking soda, and salt and add alternately to cake batter with 1 cup water. Pour batter into well-greased and floured cake pans.
If you are using two 8â pans, bake for 35-40 mins; two 9â round or square, pans, bake for 30-35 mins. Remove from pans and let cool completely; frost if desired.
Tips â I reduced the sugar to 1 3/4 cups.
Chocolate substitution â melt 1 tbsp butter then stir in 3 tbsp unsweetened cocoa until dissolved.
Cake flour substitution â 1 cup cake flour = 1 cup minus 2 tbsp all-purpose flour, plus 2 tbsp cornstarch. I let the 1/4 cup flour stay as is.