"Stars" Chocolate Cake


  • 2 1/2 cups cake flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups cocoa powder
  • 1 cup water
  • 10 tablespoons unsalted butter, softened
  • 1 1/3 cups granulated sugar
  • 1 1/3 cups dark brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/4 cups buttermilk


  • Preheat oven to 325F. Line the bottom of a 9" springform pan with parchment paper.
  • Sift together cake flour, baking soda and salt. Set aside.
  • In a bowl, whisk together the cocoa powder and the water to make a thick paste. Set aside.
  • In a bowl of an electric mixer using the paddle attachment on medium speed, cream the butter with the granulated and brown sugars until well combined, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the reserved cocoa paste. Beat until smooth.
  • In a small bowl, add the vanilla to the buttermilk. On low speed, alterntely add the serserved dry ingredients and the buttermilk to the butter mixture.
  • Spread the batter in the prepared cake pan. Bake until a skewer inserted in the middle has a wet crumb, about 1 hour and 20 minutes. Let cool to room temperature in the pan.
  • Unmold the cake on a cake rackand invert it so it is right side up.


  • Description:
  • "The perfect cake for your chocolate caramel bread pudding"
  • SERVINGS: 10
  • SOURCE: "Four Star Desserts"