1/4 cup vanilla
2/3 cup water
3/4 cup unsweetened cocoa powder
1 pound sweet butter, at room temperature
2 1/3 cups sugar
12 large eggs
11 1/2 ounces unsweetened chocolate, melted but cooled to room temperature
2 1/2 cups cake flour
1 Tbsp baking soda

1. Preheat the oven to 300 degrees F. Butter the baking pans and line them with parchment paper.

2. In a small saucepan, bring the water to a boil. Pour the boiling water into a bowl and add the cocoa powder and the vanilla, whisking vigorously until the mixture is smooth and no lumps remain. Set aside and let mixture cool to room temperature.

3. In a standing mixer, cream the butter on medium speed for 3 minutes. Add sugar and mix for another 3 minutes, or until the batter is light in color and fluffy. Add the eggs, one at a time while mixer is still working. Stop the mixer and scrape down the sides with a rubber spatula.

4. Add the melted chocolate (cooled to room temperature) and mix on medium speed for 1 minute, until all the chocolate is incorporated.

5. Sift the flour and baking soda together. Reduce the mixer speed to low, and alternate adding flour and cocoa mixtures. Pour into the prepared pans.

6. Bake an 8-inch cake for 60-70 minutes at 300 degrees F. This cake is dense and bakes more evenly in a slow oven. Test for doneness with a skewer inserted in the center of the cake – it should come out clean.

TIPS: Before frosting, make a wash with equal part sugar and water, boiling until all sugar is disolved and then add 1/4 cups of your favorite extract or liquer. Brush the tops and sides of the cake with wash. Then frost with your favorite Buttercream filling!