- 1 cup boiling water (really. Use your water cooker.)
- 3/4 cup unsweetened cocoa powder (I used DP because I had it on hand and it was great)
- 1/2 cup whole milk
- 1 teaspoon vanilla (I used 3+)
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 sticks (1 cup/ 225 grams) unsalted butter, softened
- 1 1/4 (175 grams)cups packed dark brown sugar
- 3/4 (160 grams) cup granulated sugar
- 4 large eggs
Preheat oven to 350°F (175C). Butter 3 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.I use a 13x9.
Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla. Sift together flour, baking soda, and salt in another bowl.(I never sift.)
Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy , then add eggs 1 at a time, beating well after each addition. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled). (totally don't have the patience— I just start a bit,then add eggs to help bind, then start adding dry and liquid alternately and beat until it looks mixed.)
Pour in pan, put in oven. In mine at 175, takes between 25 and 30 minutes. Cupcakes (24) take 20-25 as well, when I tried them. Check early because this is a wonderfully moist cake. Bundt would take a little longer.
Simplified from the below recipe.
- 1/2 cup (1 stick) butter or margarine softened
- 3 tsp vanilla extract
- 1 cup confectioner's sugar
- 1/2 cup flour
- 1+ tablespoons milk
Makes: About about 1 1/2 cups of icing.
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. Add more milk for liquid consistency.
altered from http://www.wilton.com/recipe/Buttercream-Icing