This is a recipe for a rich chocolate cake, perfect for any occasion. It involves creaming butter and sugar, adding eggs, then incorporating flour, cocoa, and hot liquid, baking until set, and cooling.
Preheat the oven to 350°F fan. Grease and line three 6-inch cake pans with parchment paper.
Cream the softened butter and sugar together with an electric mixer for 1–2 minutes, until well combined.
Add the eggs one at a time, mixing well after each addition.
Sift the flour. Fold half of the flour into the batter using a spatula, then mix until just combined. Fold in the remaining flour.
In a separate bowl, whisk together the cocoa powder and very hot water or coffee. Let the mixture cool for 5 minutes.
Pour the cocoa mixture into the cake batter and gently mix until fully combined.
Divide the batter evenly between the three prepared 6-inch cake pans.
Bake for 20–25 minutes, or until the cakes are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cakes cool in the pans briefly, then transfer them to a wire rack to cool completely before frosting.
