ByCookie: The Darkest Chocolate Cake Ever

This chocolate cake is moist and for chocolate lovers.

Ingredients
1 cup (225g) unsalted butter at room temperature.
1 cup (200g) granulated sugar
1 cup (160g) raw cane sugar, packed
2 teaspoon (10ml) pure vanilla extract
4 large eggs at room temperature
2/3 cup (160ml) boiling water
1/2 cup (60g) cocoa powder
3 cups (400g) all-purpose flour
1/4 teaspoon (2g) salt
1 teaspoon (8g) baking soda
1 tablespoon (15ml) vinegar
1 cup (240ml) buttermilk

And also you will need
An electric mixer
10-cups bundt cake pan, I used Fleur the Lis bundt cake pan from Nordicware
Nonstick baking spray

Directions

Place the rack in the center of the oven and preheat to 340 F (170ºC).

Grease the 10-cups bundt cake pan with the baking non-stick spray. This way your cake comes out easily.

Combine the vinegar with milk, remove and leave rest for 5 minutes. You will see how milk looks like a yogurt. This is our homemade buttermilk.

In a medium bowl, whisk boiling water into cocoa powder until smooth.

Whisk cocoa mixture in buttermilk, set aside.

In a separate bowl sift together the flour, baking soda and salt, set aside.

Use an electric mixer on medium-high speed, beat butter and sugars until light and fluffy, for around 3-4 minutes.

Next, add vanilla and eggs, one at a time, beating well after each addition.

Finally, reduce speed to low, add the flour mixture in 3 additions, alternating with 2 additions of cocoa mixture, beginning and ending with the flour, and beat until incorporated. Do not over mix.

Pour batter into prepared pan and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter and remove the bubbles. Bake for around 60 minutes, or until a cake tester inserted in the center comes out clean.