Basic Chocolate Cake
Gluten is the protein found in wheat. High protein wheats are good for bread - the gluten makes the bread chewy and have body. Low protein wheats are good for pastry - you want cakes and such to be tender and soft. All purpose flour is just a mixture of the two types. For this recipe - and all cake recipes - use cake flour, which is low-protein. It costs more than all-purpose flour, but you'll get better results.
  1. Whisk baking cocoa and boiling water until smooth and set aside. Sift the cake flour with the baking soda, salt and baking powder. Set aside.
  2. In a mixer bowl, cream butter and sugar until light and smooth. Add the eggs one at a time, mixing well after each addition. Add the vanilla. Add the cocoa mixture and flour mixture in alternating portions, starting and ending with the flour, as mixer is running.
  3. Bake in two 8-inch round pans in a 350° oven for 30 to 35 minutes, or until done.
Soft-As-Silk cake flour box