Description Edit

Ingredients Edit

Directions Edit

  1. Preheat oven to 350 °F. butter and flour three 8-inch-diameter cake pans with 2-inch-high sides.
  2. Line bottoms with parchment paper.
  3. Whisk 2 cups boiling water, cocoa powder, and reserved chopped ginger in medium heatproof bowl.
  4. Whisk flour, baking soda, baking powder, and salt in large bowl.
  5. Using electric mixer, beat Sugar and butter in large bowl until fluffy, about 1 minute.
  6. Add eggs 1 at a time, beating until incorporated after each addition.
  7. Beat in vanilla extract.
  8. Add flour mixture in 4 additions alternately with cocoa mixture in 3 additions, beginning and ending with flour mixture.
  9. Divide batter among prepared cake pans; smooth tops.
  10. Bake cakes until tester inserted into center comes out clean, about 30 minutes.
  11. Cool in pans 5 minutes.
  12. Turn cakes out onto racks; cool completely.
  13. (Cakes can be prepared 1 day ahead. Wrap with plastic wrap and store at room temperature.)

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