1 1/4 cups unsweetened dutch process cocoa powder
2 1/2 cups all purpose flour
2 1/2 cups sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder1 1/4 teaspoons salt
1 egg yolk
1 1/4 cups warm water
1 1/4 cups buttermilk
1/2 cup + 2 tablespoons unsalted butter, melted and cooled
1 1/4 teaspoons vanilla extract
Coat two 8 inch round cake pans with nonstick spray and set aside. preheat your oven to 350F.
In a large bowl, whisk together cocoa, flour, sugar, baking
soda, baking powder, and salt. Add eggs, yolk, water, buttermilk, butter, and vanilla and whisk to combine.
Divide batter evenly among the two pans and bake about 45 minutes or until a toothpick comes out clean.
Let cool on a wire rack in the pan for 10-15 minutes. remove from pan and cool completely (about 2 hours) before icing.
Ice with your favorite chocolate buttercream frosting. I like vanilla buttercream.