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1
Boil water, measure then add cocoa powder.
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2
Whisk until smooth.
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3
Allow to cool to room temperature Preheat oven to 350 degrees.
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4
Grease two 12-inch x 1 1/2 inch cake pans, line bottoms with parchment paper grease bottom and flour entire pan.
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5
Prepare your magic cake strips if using.
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6
In a medium bowl lightly combine the eggs, 1/4 of the cocoa mixture and vanilla.
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7
Sift the remaining dry ingredients into you mixer bowl and mix on low speed for 30 seconds to blend.
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8
Add the butter and remaining cocoa mixture.
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9
Mix on low speed until the dry ingredients are moistened.
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10
Beat for 90 seconds at medium speed to develop cake structure.
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11
Stop mixer, scrape down the sides.
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12
Add the egg/cocoa/vanilla mixture in 3 batches, beating 20 seconds after each addition.
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13
Be sure to scrape the sides and bottom before making the final egg addition Stop mixer, scrape down the sides and give it a final mix by hand.
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14
Pour the batter in the prepared pans and smooth surface.
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15
Bake 40 to 50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
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16
(The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
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17
Reinvert cakes so that tops are right side up.
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18
Cool to room temperature and wrap tightly with plastic wrap.
