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Instructions For Chocolate Cake:
-
Place rack in center of oven, and heat
to 350°.
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Lightly butter two 9-inch round cake
pans. Line with parchment paper, and dust sides with
cocoa; tap out excess. Set aside.
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In a large bowl, combine 3/4 cup cocoa,
sugar, flour, baking powder, baking soda, and salt.
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Add butter or oil, milk, eggs, and vanilla.
Using a handheld electric mixer on medium speed, beat
for 2 minutes.
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Add boiling water, and beat to combine
(batter will be thin).
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Divide batter evenly between prepared
pans.
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Bake until cake tester inserted in the
center comes out clean, 30 to 35 minutes. Cool in pans
for 10 minutes. Run a paring knife around edge of cakes
to loosen them from pans. Invert onto a wire rack to
cool completely.
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Place one layer, top side up, on a serving
plate.
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Using an offset spatula, spread with
1 cup of Chocolate Frosting. Top with remaining layer,
bottom side up, and frost with remaining frosting.
Instructions For Chocolate Frosting
- In a medium saucepan, melt butter.
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Add cocoa, and beat with a handheld
electric mixer to combine.
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Alternately add confectioners’ sugar
and light cream, beating on medium speed until frosting
reaches a spreading consistency.
- Add vanilla, and beat to combine.
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Add more light cream or sugar as needed
to achieve desired consistency.
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Ingredients For Chocolate Cake:
- 1/2 cup unsalted butter, melted and cooled, or vegetable
oil, plus more for pans.
- 3/4 cup Cocoa, plus more for pans
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk, room temperature
- 2 large eggs, lightly beaten, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
Ingredients For Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter
- 1 1/3 cups Cocoa
- 6 cups confectioners’ sugar, sifted, more if needed
- 2/3 cup half and half, more if needed
- 2 teaspoons pure vanilla extract
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