Ingredients
Scale
- Dry
- 1 1/4 c. + 2 tbsp. unbleached all-purpose flour
- 1/2 c. unsweetened cocoa powder
- 1 1/2 tsp. baking powder
- 1 tsp. sea salt
- Liquid
- 1 c. half and half
- 1 tbsp. vanilla extract
- Creaming
- 1 1/2 sticks (3/4 c.) unsalted butter, room temp
- 1 3/4 c. granulated sugar
- 4 large eggs
Instructions
- Preheat oven to 350º. Line 8″ or 9″ pans with parchment paper. Set aside.
- Add dry ingredients into a medium bowl and whisk together. Into a separate bowl, measure liquid ingredients. Set aside.
- In the bowl of a standing mixer fitted with paddle attachment, cream together butter and sugar on the lowest speed for 3-5 minutes. (This will feel odd, but keep it on low.) When ready, butter mixture will begin sticking to the sides of the bowl.
- Add the eggs one at a time, scraping down sides after each addition.
- With the mixer speed still on low, add the dry ingredient mixture alternately with the liquid mixture in 4 additions each, beginning and ending with the dry mixture. Move quickly through this step to avoid overworking the batter. This should take a total of about 45 seconds.
- Stop the mixer and scrape the sides of the bowl. Don’t miss the clumps of ingredients hiding on the bottom. Mix on medium speed for 15 to 20 seconds to develop the batters structure.
- Distribute batter evenly using a 2-ounce trigger release ice-cream scoop.
- Bake for 25-28 minutes or until the center no longer holds a finger print when pressed.
- Cool cake for 5 minutes before removing from the pan, using an offset spatula to loosen edges. Allow layers to cool completely before assembling. Remove parchment paper.
