I have 2 favorite chocolate cake recipes. They both have a rich chocolate taste, and a light, not dense texture. One is the double chocolate cake posted by scoobam above. (the epicurious link). the other is the deluxe devil's food cake on the softasilk cake box. The double chocolate cake is slightly fudgier, but the softasilk recipe has fewer ingredients and is quick to mix up. I go back and forth between the two. The softasilk recipe is readily available on the internet, so I hope it is OK to post it here. Both are excellent, and have so far been very reliable for me.
DELUXE DEVIL’S FOOD CAKE
Notes: 3 9” layers
1.5 times for 11 x 15 pan
2 cups sugar
2 sticks (8 ounces) softened butter
1 teaspoon vanilla extract
¾ teaspoon almond extract
2 large eggs
2 ½ cups sifted cake flour
1 cup special dark Hershey’s cocoa
2 teaspoons baking soda
½ teaspoon salt
2 ¼ cups buttermilk room temperature
Heat oven to 325 degrees and prepare pans.
Beat sugar, butter, and extracts for several minutes until light and fluffy. Beat in the eggs one at a time, mixing approximately 20 seconds after each until well incorporated. Whisk together the flour, cocoa, baking soda and salt. Beginning and ending with the dry ingredients, add the flour mixture to the butter mixture in 3 batches, alternating with two additions of the buttermilk. Mix an additional one minute. Pour into prepared pans and bake the cakes for 25 to 30 minutes, until springy and a tester comes out clean.