The chilled mixture will be quite thick, and you’ll need a big spoon to scrape it all into the bowl of an electric mixer. Let it stand for about 5 minutes to loosen, and then beat it with a whip attachment until light and fluffy.
INGREDIENTS
Cake layers
- 3/4 cup 6 oz. unsalted butter; more for the pans
- 3/4 cup 180ml vegetable oil
- 4-1/2 oz. bittersweet chocolate finely chopped
- 1 cup 8 oz. water
- 3 cups 13.5 oz. all-purpose flour
- 3 cups 598g granulated sugar
- 3/4 cup 2.25 oz. natural unsweetened cocoa powder
- 3 large eggs at room temperature
- 3/4 cup 180ml buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 tsp. baking soda
- 1/2 teaspoon fine grain salt
Hot chocolate frosting
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