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Chocolate Cake

1/4 cup + 3 tablespoons unsweetened cocoa (Dutch Processed)
2/3 cup boiling water
4 large egg yolks
3/4 teaspoon vanilla
1 1/2 cups + 1 tablespoon sifted cake flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
8 Tablespoons unsalted butter

Preheat oven to 350F.

Grease and line a 9 x 2 inch pan with parchment or wax paper.
Grease again and flour. In a medium bowl whisk together cocoa and
boiling water. Cool to room temperature.

In another bowl lightly cmbvine the eggs, 1/4 of the cocoa mixture,
and vanilla

In a large mixing bowl combine the remaining dry ingredients and
mix to blend. Add the butter and remaing cocoa mixutre. Mix on
low speed until the dry ingredients are moistened. Increase to
medium speed (high speed if using a hand held mixer) and beat for
1 1/2 minutes. Scrape down the sides. Gradually add the egg
mixutre in 3 batches, beating for 20 seconds after each addition
to incorporate the ingredients and strengthen the structure. Scrape
down the sides.

Scrape the batter into the prepared pan and smoothe the surface
with a spatula. The pan will be about 1/2 full.

Bake 30 to 40 minutes or until a tester inserted near the center
comes out clean and the cake springs back when pressed lightly in
the center.

Let the cake cool in the pan on a rack for 10 minutes. Loosen the
sides with a small spatual, invert onto a greased wire rack, and
cool completely before wrapping airtight.


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