The Most Amazing Chocolate Cake (ever) 11 April, 2011

I'm currently in Yakima, WA for a dietetic conference, therefore I am taking a bit of a hiatus from cooking/baking. The conference is only 2 days long, so I'll be back in Seattle tomorrow night. It has been really good so far. Lots of interesting speakers, and the most important thing, I am networking. Nobody has offered me a job yet, but there's always tomorrow. I had to wake up at 4:30 a.m. this morning, in order to make it to the conference by 7:30 a.m., so I am foreseeably tired. The drive was awesome, especially the part when I drove through a mountainous blizzard in the dark. When I arrived home, I had a mad craving for chocolate cake. Simply Desserts, below my apartment was close, so I decided to make a cake of my own, and I am excited to share this recipe. This is the most extraordinary chocolate cake I have ever eaten. Rich, moist, delicate, the cake would sure fix a chocolate craving in a second. Give it a try - you'll see.

THE MOST AMAZING CHOCOLATE CAKE (EVER) RECIPE
makes 1 9 inch cake
recipe adapted from Essence of Chocolate by John Scharffenberger

INGREDIENTS

2 cups white granulated sugar

1 3/4 cups all-purpose flour

3/4 cup, natural unsweetened cocoa powder

1 tsp salt

1 1/2 tsp baking powder

1/2 tsp baking soda

2 large eggs, lightly beaten

1/2 cup canola oil

1 cup whole milk

1 cup boiling water

FROSTING INGREDIENTS

1 1/4 cups white granulated sugar

1 cup heavy cream

5 ounces 99% unsweetened chocolate, finely chopped

1 stick (1/2 cup) butter

1 tsp pure vanilla extract

Directions

1. Preheat oven to 350 F. Lightly butter the bottom of 2 9-inch round cake pans. Line the bottom of the pans with parchment paper. Butter and lightly flour the parchment paper and sides of the pans. 

2. In a large bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda. With a hand mixer, beat in the eggs, oil, and milk on low speed. Increase the speed to medium and mix for 2 minutes. Reduce the speed to low and add the boiling water. Don't worry, the batter will be soupy.

3. Divide the batter between the 2 pans and bake for 30 - 35 minutes. Remove from oven and cool on a wire rack for 5 minutes, then remove the cake from the pans and cool on rack.

4. To make the frosting, combine sugar and cream in a small saucepan and bring to a boil on medium heat. Stir occasionally. Once boiling, reduce the heat and simmer for 5 minutes. Add the chocolate and butter and stir until melted. Remove from heat, pour into a bowl and add vanilla. Cool the frosting until it becomes thick and spreadable. Do not ice the cake until it is completely cooled.