INGREDIENTS
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1 cup boiling water
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1 1/4 cups sugar
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1 1/4 cups all-purpose flour
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1/2 cup regular cocoa powder, such as Hershey's
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2 large room-temperature eggs
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12 tablespoons (1 1/2 sticks) butter, softened (I use salted)
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2 teaspoons instant espresso or instant coffee
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2 teaspoons vanilla extract
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1/2 teaspoon baking soda
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1/2 teaspoon kosher salt
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powdered sugar
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I really think that pouring boiling water over the cocoa is the key to the cake's lush texture and fantastic flavor.
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The original recipe also says something about lining the pans with parchment paper, but I used Pam baking spray with the flour in it, and everything slid right out.