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That Chocolate Cake

Serves 8 to 10 

1 ¼ cups granulated sugar
1 cup heavy cream
5 ounces unsweetened chocolate, finely chopped
8 tablespoons (4 ounces) unsalted butter, cut into ½ inch pieces
1 teaspoon pure vanilla extract

In a small saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring occasionally.  Reduce the heat and simmer for 6 minutes.  Add the chocolate and butter and stir until melted.  Pour into a bowl and stir in the vanilla. Let the frosting cool, whisking gently from time to time.  Don’t overwhip or you’ll create air bubbles.

Unsalted butter and flour for the pans
2 cups granulated sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon salt
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
2 large eggs, lightly beaten
½ cup canola oil
1 cup whole milk
1 cup boiling water

 Preheat oven to 350F.  Lightly butter the bottom of two 9-inch round cake pans.  Line the bottom with parchment paper, then butter and flour the parchment and the sides of the pans.  Combine the sugar, flour, cocoa, salt, baking powder, and baking soda and mix on low speed.  Mix in the eggs, oil and milk.  Increase the speed to medium and beat for 2 minutes.  Reduce the speed to low and mix in the water.  The batter will be soupy.

Divide the batter evenly between the cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and cool on a cooling rack for 5 minutes and then turn the layers out onto the rack and cool completely. 

 Frosting the Cake:  When the cakes have cooled, check the frosting.  It should have the consistency of mayonnaise.  If it is still too thin, allow it to cool longer.