Original recipe from:
Icing on the Cake by Shalini Latour - my comments included below.
This recipe is for one thick 8" round cake (3" tall baking pan) or a thinner 9"
round cake. Either cake will serve 12 people easily. To make a square 8" cake or
a thicker 9" round cake, increase the recipe ingredients by 25% and the baking
time by 5 to 15 minutes. To make a 9x13" sheet cake, use the standard recipe and
pour the batter into a cookie sheet lined with parchment paper. Fill the cookie
sheet almost to the top. The baking time will be shorter since the cake is thin.
I made this in a 9" springform pan.
1c + 2tsp (250g/9 oz) butter, softened
1.5 c (300g/11 oz) sugar
1 tsp (5ml) vanilla extract
3 eggs (I used 3.5 of our eggs - they tend to be smaller)
2.25 c (257 g/9oz) all-purpose flour
3/4 tsp (3.75ml) baking soda
1/4 (1 ml) tsp salt
1/2 cup (41g/1.5 oz) cocoa powder
2 tsp (10ml) instant coffee powder (I didn't have any, I used a couple grams
more of the cocoa powder)
1c + 2tbsp (255 ml/9fl oz) whole milk (I used 3/4 cup 2% and the rest half
(Another time, did 3/4 2% milk, 1/4cup half and half, and 2 T sour cream)
1. Preheat oven to 350
2. In a large bowl, beat butter and sugar with an electric mixer until mixture
is light in color and fluffy in consistency.
3. Add vanilla
4. Add eggs one at a time, beating well
5. In a separate bowl, sift dry ingredients together
(make sure to scrape bowl here)
6. Add half of the dry ingredients to the butter mixture, then half of the milk,
then more dry ingredients and more milk. Continue until all the ingredients are
added. Do not overmix (You may start on the next addition before the previous
one is completely mixed in.)
7. Pour batter into a pan lined with parchment paper and bake 40 to 50 minutes.
(Bake until done, according to the size of the pan. You should be comfortable
knowing how to check on a cake.)