This is the best chocolate cake recipe. I have made it several times and it comes out great every time.
CAKE
2 cups All-purpose flour
2 tsp Baking powder
2 tsp Baking soda
1 tsp Salt
2 cups Sugar
4 oz Unsweetened chocolate, chopped
6 tbsp Unsalted butter
1 tsp Vanilla extract
2 Eggs, lightly beaten
FROSTING
1 ⅓ cups Heavy cream
1 ½ cups Sugar
6 oz Unsweetened chocolate, chopped
1 stick + 2 tbsp Unsalted butter
1 ½ tsp Vanilla extract
1 pinch Salt
MAKE THE CAKE
Preheat oven to 350 degrees. Butter and flour two 8-by-1½ inch round cake pans. Line the bottom with wax paper.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
In a saucepan, bring the sugar and 2 cups of water to a boil, stirring until the sugar dissolves: pour into heat proof bowl.
Add the chocolate and butter and stir until the chocolate melts and the mixture cools slightly.
Beat in vanilla and eggs.
Add the dry ingredients and beat until smooth.
Pour the batter into the pans and bake for 30 minutes, until a cake tester inserted in the center of the cakes comes out clean.
Cool the cakes on a rack for 25 minutes, then invert them onto the rack to cool completely.
Peel off the wax paper.
MAKE THE FROSTING
In a medium saucepan, bring the cream and sugar to a boil.
Reduce heat to low and simmer, stirring until the cream reduces slightly, 6 minutes.
Pour the cream into a heatproof bowl and add the remaining ingredients.
Stir until the chocolate and butter are melted.
Set the bowl in ice water. Using a handheld electric mixer, beat the frosting at medium speed until thick and glossy, 5 minutes.
Set one cake on a platter, right side up. Using a metal spatula, spread ⅓ of the frosting evenly over it.
Top with the second cake and spread with the remaining frosting.
