Ingredients:
6 tablespoons of unsalted butter, and extra for greasing the baking pan.
2 cups of all-purpose flour, and additional for dusting the baking pan.
Two teaspoons of baking powder.
Two teaspoons of baking soda.
One teaspoon of kosher salt.
Two cups of granulated sugar.
Two cups of water.
4 ounces of unsweetened chocolate, finely chopped.
One teaspoon of pure vanilla extract.
Two eggs, gently beaten.
Chocolate Frosting.
Instructions:
Step 1
Preheat oven to 350°F, then grease, flour, and line pans with parchment paper. Sift dry ingredients in a bowl; set aside.
Step 2
After that, combine sugar and water in a saucepan, boil, then pour into a bowl. Add chocolate, and butter, let melt for 15 minutes, and stir in vanilla.
Step 3
Incorporate eggs into the chocolate mixture by hand or using medium speed with an electric mixer, until well combined.
Step 4
Mix in dry ingredients until smooth. Divide and bake in pans for about 25 minutes, until springy and clean with the tester.
Step 5
Let cakes cool in pans for 25 minutes, then invert onto a rack to fully cool.
Step 6
Put one cake layer on the platter, frost top, add a second layer, frost top, and sides with remaining frosting.
Tips for Success:
– Quality Ingredients: Use high-quality chocolate and cocoa for rich flavor.
– Room Temperature: Bring eggs and butter to room temperature for better mixing.
– Sifting Dry Ingredients: Sift dry ingredients to prevent lumps.
– Proper Cooling: Cool cakes before frosting to avoid melting.
Variations to Try:
– Fruit Twist: Add raspberry filling for a fruity layer.
– Nutty Delight: Mix in chopped nuts for texture.
– Citrusy Zest: Add orange zest for a citrus kick.
Have a nice day!!
