1 3/4 c Sifted cake flour
1/2 c Cocoa powder (not a mix)
1 ts Baking soda
1/2 ts Salt
1/2 c (1 stk) unsalted butter
1 1/4 c Granulated sugar
1 1/2 ts Vanilla
2 lg Eggs
1 c Boiling water
FROSTING:
1/4 c (1/2 stk) unsalted butter
2 c Unsifted confectioners’
-(10X) sugar
2 Squares (1 oz each)
-unsweetened chocolate,
-melted
1 1/2 ts Vanilla
2 tb Half-and-half, milk or
-evaporated milk
CAKE:
PREHEAT THE OVEN TO 350F. Grease two 8-inch layer cake pans well,
then dust then generously with cocoa. (This gives the cake layers a
rich brown finish). Sift the flour, cocoa, baking soda and salt onto
a piece of waxed paper and set it aside. Cream the butter until it is
fluffy, add the sugar and vanilla, and continue beating until the
batter is silvery and light. Beat the eggs in one by one, then add
the sifted dry ingredients, alternately with the boiling water,
beginning and ending with the dry ingredients and beating well after
each addition. Divide the batter equally between the two pans,
smoothing the tops. Bake the layers uncovered for 30 to 35 minutes,
or until the layers feel spongy to the touch and begin to pull away
from the sides of the pans. Cool the layers upright in their pans on
wire racks for 10 minutes, then carefully loosen them around the
edges with a spatula and turn them onto wire racks. Cool them
completely.
FOR THE FROSTING: Cream the butter until it is light, then add the
confectioners’ sugar gradually, beating all the while. Beat in the
melted chocolate and vanilla, then add just enough cream to make the
frosting a good consistency for spreading. Sandwich the two cake
layers together with frosting, then frost the top and sides of the
cake. Swirl the frosting into peaks and valleys. Makes about 8
servings.
Yields
8 Servings