• 7 Ratings

Use this cake recipe as the base for Jason Schreiber's Gooey Caramel and Chocolate Cake with Salted Peanuts.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Butter one 8-inch round cake pan (2 inches deep); dust with cocoa. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.

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  • Pour batter into pan. Bake until set and a toothpick inserted into the centers comes out clean, about 35 minutes. Let cool for 15 minutes. Turn out from pan. Transfer, faceup, to wire rack. Let cool completely.

Cook's Notes

Chef's Note: Bake this recipe in one pan and split the cake into 2 layers after it's baked rather than baking it in two separate pans. You get more even layers this way!

Reviews

7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0