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1
Combine dry ingredients in a stand mixer (or mixing bowl). I like to use Epicure cocoa for its flavour, but any kind will do. Add eggs, milk, oil, vanilla, and sherry, and mix on low until just combined. Add boiling water and mix until smooth. Make sure to scrape the sides of your bowl and make sure the batter under your beater is incorporated. Batter will be thin.
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2
Prepare 2 9-inch aluminum round pans (you can also use a sheet pan, cupcake pans, 3 8-inch pans, or 1 10-inch pan). Just make sure to adjust batter amounts and baking time accordingly, keeping in mind that pans should be roughly 1/2 full). To prepare the pans put Baker's Joy, flour and grease, or a comparable mixture in the bottom and around the edges. I make my own Baker's Joy: I use a paste made from 1/2 cup oil, 1/2 cup shortening, and 1-1 1/2 cups flour, which keeps very well in the fridge. Grease the pan, place a parchment circle in the bottom, and grease the parchment. (If making cupcakes, use cupcake papers and no grease.) This 'greasing and pan-prep process' is especially important with dark pans or pans larger than 10 inches around. If using pans larger than 10 inches, I recommend that you use a heating core or flower nail in centre of pan to conduct heat to the center of the cake (allowing the middle to bake before the edges burn).
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3
Bake at 350 for 16-35 minutes, depending on your oven and the size of your pan. Keep an eye on it and check for doneness with a toothpick.
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4
Frost with your favourite icing or eat it plain. Your friends will swoon over this extra-chocolatey, tender, moist cake.
