"Best Chocolate Cake in the Whole Wide World"

1 cup unsweetened cocoa powder 

1 1/4 cup hot water

3 cups brown sugar

2 2/3 cups cake flour

1 1/2 teaspoons baking soda

1 teaspoon kosher salt

9 ounces unsalted butter, at room temperature, cut into pieces

3 large eggs, at room temperature

2 teaspoons pure vanilla extract

3/4 cup warm-ish water

Heat oven to 350° F.

Grease and flour (or use cocoa powder instead of flour if you aren't going to frost the sides) two 8 or 9" round baking pans (make cupcakes with any extra batter if too much for pans).

Mix the hot water with the cocoa powder and let it sit for a few minutes, until the cocoa is dissolved. 

Combine the brown sugar, cake flour, baking soda, and salt in the bowl of a stand mixer.  Using the paddle attachment, mix on low until all is combined and looks consistent.  Add the cocoa water to the dry ingredients and beat on low until combined.  Add the butter to the batter.  Beat for about 3 minutes on low.  Scrape down the sides of the bowl a couple of times. 

Beat eggs lightly and mix them with the warmish water and the vanilla.  Add these wet ingredients to the batter in thirds until just combined.  Scrape down the bowl frequently.  Pour batter in the cake pans until they are 2/3 full.  Bake for 22 minutes and then check them; a toothpick poked into the center should come out clean. The cake might take 15 more minutes, but don't overbake.  Let the cakes cool in their pans, then remove and frost.

Makes one two-layer 8- or 9-inch cake.

From Alicia Paulson's blog, Posie Gets Cozy