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It’s relatively light—it isn’t loaded with butter, and it calls for only 2 eggs and 2 percent milk. Mine was perfectly baked after 30 minutes. After 10 minutes on the cooling rack, the cake released from the pans easily.” — Diana Rattray 1/2 cup (1 stick) unsalted butter, cut into 2-tablespoon pieces and softened; plus more for coating pans
Tip: The recipe says to cream together the sugar and butter. For best results, beat them together until the texture is light and fluffy, about three to four minutes. It’s called a one-bowl cake because that’s all you’ll need to whip up the batter for this top-rated chocolate cake.
If you have cake flour you can use it for a lighter cake. For extra easy removal, grease the pan and line the bottom with a circle of parchment. Decorating your homemade cake is half the fun. Whether layered or not, always let the cake cool completely before frosting and be sure the frosting is at room temperature.
In the bowl of a stand mixer, beat the eggs and stir in the sugar and vanilla until blended. Set the bowl over the saucepan to form a double boiler so that the bottom of the bowl is inside the pan but not touching the water. Stir the egg and sugar mixture over the pot until the mixture is warm, or about 3 to 4 minutes.
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