Basic Chocolate Cake

{490 g} 9/2

6-inch cake

{275 g} 81/32

8-inch cake

{218 g} 2

9-inch cake

Preheat oven to 350F/176C, grease and parchment bottom of cake pans.

Bloom

1 cup {86 g}

unsweetened cocoa powder (natural or Dutch process)(!27.6% !)

1 cup {237 g}

boiling water or coffee(!76.0% !)

Sift together in large bowl:

2 1/2 cup {312 g}

all-purpose flour(!100.0% !)

1 1/2 tsp {7.5 g}

baking powder(!2.4% !)

1 tsp {4.6 g}

baking soda(!1.5% !)

In another bowl, mix until well blended and sugar dissolved, and then whisk in bloomed cocoa.

2 cup {400 g}

sugar(!128.2% !)

1 tsp {6.0 g}

salt(!1.9% !)

3/4 cup {163 g}

vegetable oil(!52.2% !)

1/2 cup {125 g}

yogurt(!40.1% !)

2 tsp {8.7 g}

vanilla extract(!2.8% !)

1 tsp {5.0 g}

vinegar(!1.6% !)

{150 g} 3

large eggs, at room temperature(!48.1% !)

Mix wet into dry stirring just enough to blend, pour into pans, bang against counter to get rid of excess bubbles and bake at 350F/176C for 30-40 minutes.

1505 g 4640 Calories

Total(!308 Calories/100g !)(!482%!)

752 g

Total / 2 — per pan

Note	2017-07-30 Good with italian Meringue buttercream with nutella instead of chocolate, reduce sugar increase nutella by 50%.

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