3 large eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup butter, softened
2 cups granulated sugar
2 tsp vanilla extract
1 1/2 cups milk
3-oz dark chocolate, grated
Remove eggs from refrigerator and allow to stand at room temperature for 30 minutes.
Grease three 8-inch round cake pans and line bottoms with parchment paper. Grease the paper then lightly flour the pans; set aside.
Preheat oven to 350 degrees.
In a medium bowl stir the flour, cocoa, baking soda, baking powder, and salt together; set aside.
In a large mixer bowl beat the butter on medium speed for 30 seconds. Gradually add the sugar beating on medium speed until well combined. Scrape down the bowl then beat another couple of minutes. Add the eggs, one at a time, beating on low speed after each one. Beat in the vanilla extract. Alternately add the flour mixture and the milk, beating on low after each addition just until combined. Beat another 20 to 30 seconds. Stir in the grated chocolate.
Divide the batter evenly between the three prepared pans. Do not try to bake in two pans. If you only want two layers, use the remaining batter for cupcakes or another use.
Bake cake layers at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in centers comes out clean. Allow cakes to cool in pans on wire racks for 10 minutes. Remove cakes from pans, remove parchment paper if necessary, and cool completely on wire racks. Place one layer on serving plate, top with your frosting choice, repeat with another layer, add last layer and frost top and sides. For a pretty presentation, if you use chocolate frosting, sprinkle top with white chocolate curls. If you use a vanilla frosting, sprinkle top with chocolate curls or mini chocolate chips.
Frost cakes with your choice of frostings. Personally, I recommend the Chocolate Cream Cheese Icing on this blog but the choice is yours.
Yield: 16 servings
Store any leftovers covered in the refrigerator.