Master Instructions

1. Set oven rack in middle position. Heat oven to 350 degrees. Coat bottom and sides of two 8-inch-by-1¹/₂-inch or -2-inch round cake pans with ¹/₂ tablespoon shortening each. Sprinkle 1 tablespoon flour into each pan; roll pans in all directions to coat. Invert pans and rap sharply to remove excess flour.

 

2. Mix cocoa and espresso or coffee in small bowl; add 1 cup boiling water and mix until smooth. Cool to room temperature, then stir in vanilla; set aside.

 

3. Beat butter in bowl of electric mixer at medium-high speed until smooth, about 30 seconds. Gradually sprinkle in sugar; beat until mixture is fluffy and almost white, 3 to 5 minutes. Add eggs, one at a time, beating 1 full minute after each addition. Stop mixer and scrape down sides of bowl as needed.

 

4. Whisk remaining flour, baking soda, and salt in medium bowl. With mixer on lowest speed, add one-third of dry ingredients, followed immediately by one-third of cocoa mixture; mix until ingredients are almost incorporated into batter. Repeat process twice more. When batter appears blended, stop mixer and scrape down sides of bowl. Return mixer to low speed; beat until batter looks satiny, about 15 seconds.

 

5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from oven walls and 3 inches apart. (If oven is too small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until firm in center when lightly pressed and cake needle or toothpick inserted in center comes out clean or with just a crumb or two adhering, 23 to 30 minutes.

 

6. Cool cakes in pans set on rack for 10 minutes. Loosen from sides of pans with knife, if necessary, and invert onto greased cake racks. Reinvert onto additional greased racks. Let cool completely, about 1 hour.