-
Preheat the Oven: Start by preheating your oven to 325 degrees Fahrenheit (163 degrees Celsius). This will give you enough time to prep while ensuring your oven reaches the ideal baking temperature.
-
Creaming the Basics: In a large mixing bowl, cream together the softened butter and granulated sugar. Use an electric mixer on medium speed, beating until the mixture turns light and fluffy, roughly 3-5 minutes.
-
Eggcellent Addition: Add the eggs one by one, thoroughly mixing after each addition to ensure a smooth batter.
-
Chocolate Meltdown: Fold in the melted chocolate that’s cooled to room temperature. The color of your batter will not be dark; it’s meant to be lighter for this recipe.
-
Leavening Components: Add baking powder, baking soda, and salt to the wet mixture. This better distributes the leavening agents, making your cake light and airy.
-
Cornstarch Trick: Stir in the cornstarch. This is a nifty workaround for those without cake flour, helping improve the cake’s texture.
-
Flour & Milk: Add the all-purpose flour and evaporated milk alternately to the wet mixture, beginning and ending with the flour. Blend just until combined, avoiding overmixing.
-
Vanilla Splash: Pour in the vanilla extract, giving your batter that classic flavor undertone.
-
Baking Time: Pour the prepared batter into two greased 9-inch round cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
-
Cooling Phase: Allow the cakes to cool in their pans for about 5 minutes before transferring them to a wire rack to cool completely.
-
Serving: Once the cakes are cool, they’re ready to be frosted or enjoyed as-is. They make an excellent base for future dessert innovations.
