Ingredients
- 2 eggs
- 350 gr sugar
- 250 gr unsifted cake flour
- 230 gr butter
- 180 ml milk
- 120 ml water
- 65 gr ghirardelli cocoa
- 9 gr vanilla
- 5 gr baking powder
- 5 gr baking soda
- 1 gr salt
Heat oven to 180ºC F. Measure the 6 dry ingredients into large mixer bowl. Mix on low 1 minute to combine. Add remaining ingredients, all at once. Mix on medium 1 minute, scraping down bowl, to blend mixture; beat on high for 3 minutes. Spread into 2 parchment lined or greased and lightly floured 9 by 1- half inch round cake pans. Bake at 180ºC F for 30 to 35 minutes; cool 5 minutes. Remove layers and cool on racks. When completely cool, frost with Chocolate Butter Cream Frosting separate recipe ----
