Rich Chocolate Cake
For batter amounts, see Cook's Note. For the 20-, 14-, and 6-inch tiers, you will need to fill and bake 2 of each size of pan; for the 18- and 9-inch tiers, you will need to fill and bake three of each size of pan. Trim layers to be 1 1/4 inches high.
- Yield: Makes 6 cups batter
Photography: Dana Gallagher
Source: Martha Stewart Weddings, Fall 2004
- 1 1/4 cups Dutch-process unsweetened cocoa powder, plus more for dusting
- 2 1/2 cups all-purpose flour
- 2 1/2 cups sugar
- 2 1/2 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons salt
- 2 large eggs, plus 1 large egg yolk
- 1 1/4 cups warm water (110 degrees)
- 1 1/4 cups milk
- 1/2 cup plus 2 tablespoons vegetable oil
- Vegetable oil cooking spray
Preheat oven to 350 degrees. Coat cake pans with cooking spray. Line bottoms with parchment paper; coat with cooking spray. Dust pans with cocoa, tapping out excess.
Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer fitted with the paddle. Add eggs, egg yolk, warm water, milk, oil, and vanilla; beat on low speed until smooth and combined, about 3 minutes.
Divide batter among lined pans. Bake until a cake tester inserted into centers comes out clean, about 35 minutes for 9-inch pan (longer for larger sizes). Let cool in pans on wire racks 25 minutes. Turn cakes out onto racks, remove parchment, and re-invert cakes so they are right side up; let cool completely.
Batter amounts for each 3-inch-deep pan (fills pans halfway): 20-inch, 24 cups; 18-inch, 21 cups; 14-inch, 15 cups; 9-inch, 7 cups; 6-inch, 3 cups