Chocolate Cake: Preheat oven to 350 degrees F (180
degrees C) and place oven rack in the center of the oven. Butter, or spray with a non
stick vegetable spray, two - 9
inch (23 cm) cake pans. Then line the bottoms of the pans with parchment paper.
large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking
soda, and salt.
In another large bowl,
whisk together the eggs, water (or coffee), milk, oil, and vanilla extract. Add the wet ingredients to the
dry ingredients and stir, or whisk,
until combined. (The batter will be quite thin.) Evenly divide the batter
between the two pans and bake for about 27 - 32 minutes or until a toothpick inserted into the center of the cake
just comes out clean.
from oven and let cool on a wire rack
for about 10 minutes. Then remove the cakes from their pans and cool completely
on a greased wire rack before frosting.
Frosting: Melt the chocolate in a heatproof bowl placed over a
saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of
your electric mixer, or with a hand mixer, beat the butter until smooth and
creamy (about 1 minute). Add the sugar and beat until it is light and fluffy
(about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on
low speed until incorporated. Increase the speed to medium-high and beat until
frosting is smooth and glossy (about 2 -3 minutes).
about 12 people.
Scan for Demonstration Video
2 cups (400
grams) granulated white
1 3/4 cups (245
(75 grams) unsweetened cocoa powder (regular or Dutch-processed)
teaspoons baking powder
2 large eggs
1 cup (240
ml) warm water (or coffee)
1 cup (240 ml) milk
cup (120 ml) corn, vegetable, safflower or canola oil
1/2 teaspoons pure
6 ounces (180 grams)
semi sweet or bittersweet chocolate, coarsely chopped
cup (226 grams)
unsalted butter, room temperature
cups (230 grams)
confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure