FaithfullyCreated Chocolate Cake


2 sticks unsalted butter
2 1/4 cups sugar
4 eggs
1 1/4 cups cocoa
2 1/4 cups water
2 1/2 cups flour
1 1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 pkg. Instant Chocolate Pudding


1. Preheat the oven to 350°F. Line the bottom of each cake pan with parchment paper. 

2. Sift the flour, baking powder, baking soda, and salt into a medium bowl and whisk.

3. Put the cocoa powder in a medium heatproof bowl. Bring 3 cups water to a boil, then carefully measure exactly 2 cups and pour over the cocoa powder and chocolate pudding, whisk until completely smooth. Set aside to cool slightly.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 8 minutes.

5. Add the eggs, two at a time, beating until each addition is incorporated before adding the next. Scrape down the sides of the bowl with a spatula when necessary.

6. Add the flour mixture in four parts, alternating with the warm cocoa mixture in three parts, beating just until each addition is incorporated before adding the next; do not overmix.

7. Pour the batter into the prepared pan or pans. Bake until a toothpick inserted in the center comes out clean, about 55 minutes for the 8-inch pans, rotating the pan(s) halfway through.

8. Transfer to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight. Loosen the edges with a straight spatula and invert the pan(s) to release.