Deluxe Chocolate Cake- Part 1

---------- Recipe via Meal-Master (tm) v8.05

Title: Deluxe Chocolate Cake- Part 1
Categories: Cheesecakes, Chocolate
Yield: 1 servings

Batter:
2 c Sifted cake flour
1 ts Baking soda
1/4 ts Salt
1/2 c Unsifted cocoa powder
1/2 c Lukewarm water
1/2 c Buttermilk; room temp
1/2 c Water
2 ts Vanilla
2 lg Eggs; room temp
4 oz Unsalted butter; room temp
1 c Granulated sugar
1 c Light brown sugar; packed

Adjust rack in lower third of oven. Preheat oven to 350
degrees. Grease and flour two 8-inch round cake pans, and
insert parchment paper or waxed paper to line the bottoms.
Sift the flour, baking soda, and salt onto a sheet of waxed
paper; set aside. Place the cocoa in a 1-quart mixing bowl.
Add the 1/2 cup lukewarm water, and whisk to combine; set
aside to cool.
Pour the buttermilk, the 1/2 cup water, and the vanilla
into a liquid cup measure. Crack the eggs into a small
bowl, and whisk together to combine the yolks and whites.
Place the butter in the bowl of a heavy-duty mixer,
preferably fitted with a flat beater. Cream the butter on
medium speed until the butter is smooth and lighter in
color, about 30 to 45 seconds. Reduce the speed to low, add
the sugars in a steady stream. When all the sugar is added,
stop the machine, and scrape the mixture clinging to the
side of the bowl into the center. The mixture will appear
sandy. Increase the speed to medium again, and cream until
the mixture is light in color, is fluffy in texture, and
appears as one mass, about 5 to 7 minutes. With the mixer
still on medium speed, pour the eggs slowly at first.
Continue to cream, scraping the sides of the bowl at least
once, until the mixture appears fluffy and velvety. Stop
the machine and spoon in the cooled cocoa mixture, resume
at medium speed and mix just until incorporated.
Using a rubber spatula, stir in one-fourth of the flour
mixture. Then one-third of the buttermilk mixture, stirring
to blend together. Repeat this procedure, alternating dry
and liquid. With each addition, scrape thesides of the
bowl, and continue mixing until smooth, never adding liquid
if any flour is visible. Pour the batter into the pans and
spread it level. Bake for 25 minutes, or until the baked
surface springs back slightly when touched lightly in the
center and the sides contract from the pan. Place the cake
pans on a rack to cool for 5 to 10 minutes. With mitts,
tilt and rotate pans gently tapping them on the counter to
see if the cake releases from sides. Two 8-inch layers.

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