Simple Chocolate Cake:
1 + 3/4 cup Powder sugar
1+ 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) cocoa powder (natural or Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup (240 ml) warm water
1 cup (240 ml) milk
1/2 cup (120 ml) oil
1 teaspoons pure vanilla extract
Chocolate Frosting:
6 ounces (180 grams) semi sweet or bittersweet chocolate, coarsely chopped
1 cup (226 grams) unsalted butter, room temperature
2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract
Simple Chocolate Cake: Preheat the pan on medium low flame for 10 minutes ( Preheat oven to 350 degrees F (180 degrees C) and place oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, two - 9 inch (23 cm) cake pans. Then line the bottoms of the pans with parchment paper.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the eggs, water (or coffee), milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter will be quite thin.) batter and bake for about 27 - 32 minutes or until a toothpick inserted into the center of the cake just comes out clean.
Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack before frosting.
Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
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