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"That Chocolate Cake"
"That Chocolate Cake" is an old classic, rich 2-layer cake recipe from Scharffen Berger Chocolate.
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Ingredients
  

For the Cake

  • unsalted butter, flour, and parchment paper for the pans
  • 2 cups granulated sugar or coconut sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 2 large eggs lightly beaten
  • 1/2 cup canola oil
  • 1 cup whole milk, oatmilk, or coconut milk
  • 1 cup boiling water

For the Frosting

  • 1 1/4 cups granulated sugar (or coconut sugar)
  • 1 cup heavy cream (or vegan heavy cream)
  • 5 ounces 99% unsweetened chocolate, finely chopped
  • 8 tablespoons unsalted butter (or high quality cultured vegan butter) cut into 1/2-inch pieces
  • 1 teaspoon vanilla

Instructions
 

For the Cake:

  • Preheat the oven to 350F. Position a rack in the center of the oven. Lightly butter two 9-inch cake pans. Line the bottoms with parchment paper, then butter and flour the parchment and sides of the pans.
  • Use a stand mixer with the paddle attachment on low speed to combine the sugar, flour, cocoa, salt, baking powder, and baking soda. Mix in the eggs, oil, and milk.
  • Increase the speed to medium and beat for 2 minutes.
  • Reduce the speed to low and add the boiling water. The batter should be soupy.
  • Divide the batter evenly between the two cake pans. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
  • Cool on a cooling rack 5 minutes. Then invert and turn out the cakes and cool completely.

For the Frosting:

  • While the cake is in the oven, make the frosting. In a small saucepan, combine the sugar and cream. Bring to a boil and stir occasionally.
  • Reduce the heat and simmer 6 minutes.
  • Add the chocolate and butter. Stir until melted.
  • Pour into a bowl and stir in the vanilla.
  • When the cakes have cooled, the frosting should have cooled to the consistency of mayonnaise. If it is still too thin, allow the frosting to cool longer.

To Frost the Cake:

  • Place one layer of cake on a serving plate. Run a palette knife until a hot faucet to heat the knife, then dry it with a towel. Using a hot palette knife to spread the frosting will give the frosting a beautiful shine. Spread about 3/4 cup of the frosting over the top of the first layer.
  • Top with the second layer of cake. Spread the remaining frosting over the top and sides of the cake, heating the knife again as necessary.