Butter: 4 oz (120 g | 1/2 cup)
Unsweetened cocoa powder: 2/3 cup (2.4 oz | 65 g)
Powdered sugar: 3 cups
Milk: 1/3 cup
Pure vanilla extract: 1 teaspoon
PREPARING THE CHOCOLATE CAKE BATTER :
CHOCOLATE CAKE :
Set the oven to 350°F (180°C) or 320°F (160°C) with the fan/convection setting.
Grease two 9-inch (22 cm) round cake pans with a little bit of butter. Put parchment paper on the bottom.
In a large bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. Whisk in sugar, then add eggs, milk, oil and vanilla. Stir well with a whisk until there are no more lumps, about 30 seconds.
Mix well as you pour boiling water into the batter. The batter for a cake is thin.
Pour the batter into the cake pans and bake for 30–35 minutes, or until a wooden skewer inserted in the middle comes out clean.
Let them cool for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
FROSTING WITH CHOCOLATE AND BUTTERCREAM :
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