Chocolate Fudge Cake

• 2 1/2 cups all-purpose flour
• 1 1/4 cups (285 g) granulated sugar
• 3/4 cup (170 g) dark brown sugar, packed
• 1 cup (110 g) Dutch processed cocoa powder
• 2 1/4 tsp baking soda
• 1 1/2 tsp salt
• 2 1/4 cups (18 fl oz or 540 ml) buttermilk
• 1 cup (230 g) unsalted butter, room temperature
• 2 large eggs
• 1 1/2 tsp pure vanilla extract
• 6 oz (168 g) melted semisweet fine quality chocolate

1. 1.
2. Heat oven to 350F (175C).
3. Butter and parchment line two 8x2-inch (20x5-cm) baking pans.
4. 2.
5. Measure all ingredients (except the chocolate) into a large mixer bowl.
6. 3.
7. Blend for 30 seconds on LOW speed, scraping bowl constantly.
8. 4.
9. Blend in the melted chocolate and beat 3 minutes on HIGH speed, scraping the bowl.
10. 5.
11. Spoon into the pans and level them well with an offset spatula.
12. 6.
13. Bake layers for 45 to 50 minutes or until a toothpick inserted comes out clean.
14. Storage: Double wrap the cake in plastic wrap.
15. It will keep in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
16. Yield: two 8-inch (20-cm) cakes

flour, sugar, brown sugar, dutch, baking soda, salt, unsalted butter, eggs, vanilla, quality chocolate

Taken from www.epicurious.com/recipes/food/views/chocolate-fudge-cake-109712 (may not work)