Best Chocolate Cake Recipe Version-2

Ensure all the ingredients are at room temperature. It is better to keep the butter and eggs needed for the recipe outside the refrigerator for an hour before you begin the mixing process.
Sift together the dry ingredients a few times - flour, cocoa powder, baking soda, baking powder and salt.
Preheat your oven to 180 degrees C. Prepare two 9x2 or 8x2 round cake pans by greasing and flouring /adding parchment to bottom of the pan.
In a mixing bowl, add the measured softened butter and powdered sugar. Start creaming the butter and sugar mixture with a mixer or with a spatula. Continue creaming it until it is soft and fluffy.
Start adding the eggs, one at a time, and continue with the creaming process. Continue until all the eggs have been added. Scrape down the sides of the mixing bowl in between and mix until all the eggs are totally incorporated. The mixture should double in size and should be very soft and fluffy.
Add the vanilla essence and mix well.

Start adding the flour mixture, alternating with the buttermilk, a little at a time (roughly in 4 turns). Gently fold the mixture with a spatula until the flour is fully incorporated with the butter, sugar and eggs mix. Do not over mix. Instead just keep folding gently.
In case you find the batter too thick, add 1 tablespoon extra buttermilk at a time and fold the mixture. Scrape the bowl one last time to be sure all ingredients are thoroughly blended.
Divide the batter equally into the 2 pans and bake at 180° C for 35 to 45 minutes or until a wooden skewer inserted in the centre comes out clean and dry.
Remove the cake from the oven and let it rest for 10 minutes.
Gently tap the bottom of the baking tin. If required, run a knife along the outer edges. Unmould the cake from the baking tin and let it cool completely on a wire rack. Slice the cake with a serrated bread knife and enjoy.
You can wrap the cake with baking paper and seal it in cling foil and store at room temperature for a week. It can also be refrigerated in an air tight container.
Basic tips to Remember:
1. I use 250 ml cup measure.
2. Organize all the ingredients on your work table before you start. All mixing bowls and cooking utensils must be clean and dry.
3. All ingredients should be at room temperature.

4. Add eggs one at a time only, or the mixture will curdle.
5. Do not use a mixer after you add the flour. Just gently fold in using a spoon or spatula.
6. Preheat the oven, and do not open the oven during baking.
   7. Let the cake rest outside for 10 minutes after baking before unmoulding it.
   8. It is always better to store the cake in an air tight container, wrapped with a baking sheet and sealed with a cling foil to retain the moistness of the cake. Slice the cake only when required because storing sliced cake will prematurely dry out the cake.
7. You can enhance the flavour of the cake by adding 2 tablespoons of brandy.
   10. You can also add few tablespoons of thick brewed coffee for a flavour change.
8. If you are baking with wheat flour, you may add a little more sugar.
9. If you don't have buttermilk, add a little vinegar/ lime juice to milk and set aside to make buttermilk.