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Instructions For Chocolate Cake:
-
Place
rack in center of oven, and heat to 350°.
-
Lightly
butter two 9-inch round cake pans. Line with
parchment paper, and dust sides with cocoa;
tap out excess. Set aside.
-
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.
-
Add
boiling water, and beat to combine (batter
will be thin).
-
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.
-
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.
-
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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