Ingredients
2 1/4 teaspoons baking soda
3 cups white sugar
2 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 1/4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
3/4 cup vegetable oil
3 eggs
1 tablespoon vanilla extract
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preheat oven to 350 degrees f (175 degrees c). line the bottom and sides of a deep 14x17-inch baking sheet with parchment or waxed paper. sift sugar, flour, 1 cup plus 2 tablespoons cocoa powder, baking soda, baking powder, and salt together in a large bowl. transfer to a stand mixer fitted with a whisk attachment; whisk dry ingredients together on low. whisk milk, vegetable oil, eggs, and vanilla extract together in a separate medium bowl. add to the flour mixture and mix at low speed until well incorporated, about 5 minutes. gradually add hot water while mixer is on low speed until just combined. pour batter into the prepared baking sheet. bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. let cake cool in the pan for about 1 hour.
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Natural cocoa for American-style baking — brownies, chocolate cake
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Alkalized cocoa — darker color, smoother flavor for European-style baking