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1
Preheat the oven to 350F.
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2
Butter a cake pan and line the bottom with parchment paper.
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3
Butter the paper and dust the pan with flour or cocoa, shaking out the excess.
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4
Put in a heat-proof bowl: 4 ounces unsweetened chocolate, coarsely chopped.
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5
Set the bowl over a pan of simmering water.
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6
(The water should not touch the bowl.)
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7
Turn off the heat.
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8
Stir the chocolate from time to time until completely melted and smooth.
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9
Remove the bowl from over the pan.
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10
Sift together: 2 cups cake flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 6 tablespoons cocoa powder.
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11
In a large bowl, beat until creamy, by hand or in a stand mixer: 8 tablespoons (1 stick) butter, softened.
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12
Add and cream until light and fluffy: 2 1/2 cups brown sugar, 2 teaspoons vanilla extract.
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13
Beat in, one at a time: 3 eggs, at room temperature.
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14
When fully incorporated, stir in the melted chocolate.
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15
Add half the dry ingredients to this mixture and combine, then stir in: 1/2 cup buttermilk, at room temperature.
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16
Stir in the rest of the dry ingredients.
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17
Gradually pour in, mixing until just incorporated: 1 1/4 cups boiling water.
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18
Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted into the center comes out clean.
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19
Place the pan on a wire rack and allow the cake to cool completely.
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20
Run a knife around the edge of the pan to loosen the cake.
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21
Remove the cake from the pan and peel off the parchment paper.
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22
If not using the same day, store the fully cooled cake in the pan, tightly covered.
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23
For a sheet cake, prepare a half-sheet pan as above.
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24
Pour in the batter, smooth the top, and bake for about 20 minutes.
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25
Or, bake in two 9-inch cake pans for a two-layer cake.
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26
For 24 individual cupcakes, bake for about 30 minutes.
