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1
Preheat oven to 350F.
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2
Prepare one 8x4x2-1/2-inch loaf pan or any 6 cup loaf or fluted tube pan, greased and floured.
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3
If using a loaf pan, grease it.
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4
In a medium mixing bowl whisk together the cocoa and water until smooth.
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5
Allow to cool to room temperature and lightly whisk in the vanilla and eggs.
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6
In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds to blend.
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7
Add 1/2 the chocolate mixture and the butter.
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8
Mix on low speed until the dry ingredients are moistened.
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9
Increase to medium speed (high speed if using hand mixer) and beat for 1 minute to aerate and develop the cake's structure.
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10
Scrape down the sides.
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11
Gradually add the remaining chocolate mixture in 2 batches, beating 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
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12
Scrape down the sides.
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13
Scrape the batter into the prepared pan and smooth the surface with a spatula.
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14
The batter will be almost 1/2-inch from the top of a 4-cup pan.
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15
(If your pan is slightly smaller, use any excess batter for cupcakes.)
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16
Bake for 50 to 60 minutes (40 to 50 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean.
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17
Tent loosely with buttered foil after 20 minutes to prevent over browning.
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18
THE CAKE SHOULD START TO SHRINK AWAY FROM THE SIDES OF THE PAN ONLY AFTER REMOVAL FROM THE OVEN.
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19
Let the cake cool in the pan on a rack for 10 minutes.
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20
Loosen the sides with a metal spatula and invert onto a greased wire rack.
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21
If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.
