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Old-Fashioned Moist Chocolate Cake
Ingredients
- Cake:
- 2 CUPS FLOUR
- 2 TBSP BAKING POWDER
- 1 TSP BAKING SODA
- ½ TSO SALT
- 2 CUPS SUGAR
- 2 CUPS WATER
- 8 OZ BITTERSWEET CHOCOLATE LIKE LINDT TRADITION OR Valrhona
- 6 tbsp butter
- 1 tsp pure vanilla extract
- 2 eggs
- Frosting:
- 1 ½ cups sugar
- 1 ½ whipping cream
- 6 oz chocolate (see aove) ½ cupt butter
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F
- Spray 2 8” round spring-form pans with Pam.
- Sift flour, baking powder, baking soda and salt together. Set aside.
- Stir water and sugar in saucepan. Bring to a boil and cook until sugar dissolves, about 2 minutes. Transfer to a mixer bowl. Add chocolate and butter and let stand, stirring occasionally, until melted. Let sit for 15 minutes. Add vanilla.
- Add eggs to chocolate mixture and beat on medium heat until combined, about 10 seconds. Add flour mixture and beat until smooth, scarping sides of bowl as needed.
- Divide batter between pans and bake 24-25 minutes. Cool completely, about 2 hours.
- Frosting:
- Bring sugar and cream to a boil in a large pan over medium heat, stirring occasionally. Reduce heat to low and cook 5 minutes. Add chocolate, butter, vanilla. Let stand, stirring occasionally, 10 minutes.
- Transfer frosting to mixture bowl and beat until thick and glossing 8-10 minutes, scraping sides occasionally. Frost cake.
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