Chocolate Carrot Cake

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 180°C (350°F). Butter two 20-cm (8-inch) springform pans. Line the bottoms with parchment paper.

2. 2

   In a bowl, combine the flour, baking powder, cinnamon and salt. Set aside.

3. 3

   In another bowl, beat the eggs, sugar and vanilla with an electric mixer until the mixture turns pale and doubles in volume, about 10 minutes. Using a spatula, gently fold in the melted butter. Gently whisk in the dry ingredients. Add the grated carrots and chocolate.

4. 4

   Pour the batter into the pans. Bake until a toothpick inserted in the centre comes out clean, about 45 minutes. Run a thin knife around the edge of the cake to separate it from the pan. Unmould onto a cooling rack and let cool.