Non-Stick Spray
2 9-Inch Round Cake Pan
Medium Bowl
Large Microwavable Bowl
Electric Hand Mixer or Stand Mixer
Cooling Rack


2 ½ cups All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Salt
6 squares Semi Sweet Chocolate (6 oz.)
¾ cup Butter 1 1/2 Sticks, Softened
1 ½ cups Milk
1 ½ cups  

Granulated (Not Powdered) Sugar

3 Eggs
2 teaspoons Vanilla Extract


• Preheat oven to 350℉. Spray cake pans with nonstick vegetable spray. Set it aside.

• In a medium bowl, combine flour, baking soda and salt. Set it aside.

• In a large microwavable bowl, melt chocolate and butter for 2 minutes, or until butter is melted. The mixture can also be melted in a saucepan over low heat. Stir until smooth. Transfer to a large bowl; add sugar and beat with an electric mixer until combined.

• Add eggs to chocolate mixture, one at a time, mixing well after each addition. Add vanilla; mix well.

• Alternate adding flour mixture and milk to chocolate mixture, beating well until everything is incorporated. Pour into prepared pans.

• Bake 32 to 36 minutes at 350℉, or until toothpick inserted in center comes out clean.

• Cool cakes in pans on a cooling grid for 15 minutes. Remove from pans. Transfer to a cooling grid to cool completely before decorating.

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