This cake was made for "a needy moment." I have many needy moments but surprisingly this time it was not my moment. It was my eldest daughters. My girls are in the midst of finals week. You can cut the atmosphere around here with a butter knife. Frankly I'm just keeping my head down and baking chocolate cakes. It's the best stratergy I can come up with. I'll be happy when it's all over. The cake did help though, the sponge is moist and rich and the frosting, believe me, is deeply sinfully delicious. I highly recommend it for any "needy moments" you may be wrestling with.
6 oz unsalted butter
1 12/ cups sugar
1 cup semi sweet chocolate chips
3/4 cup hot water
1 tablespoon vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
Pinch of salt
2 oz unsalted butter
1 cup semisweet chocolate chips
1/4 cup heavy cream
2 1/2 - 3 cups confectioner's sugar
Splash of milk
To make the cake
Heat the oven to 350 F
Cream the butter and sugar together until light and fluffy.
Add the eggs one at a time and thoroughly combine.
Melt the chocolate chips and add to the butter/sugar mixture.
Mix together the flour, baking powder, baking soda and salt. Add half to the chocolate mixture and gently combine.
Mix together the water and the vanilla and slowly add it to the mixture.
Add the remainder of the flour mixture and combine.
Line two 8 inch baking pans.
Pour in the batter and place in the oven for approx 20-25 minutes until risen and set.
Allow to cool in the pan for 10 minutes, then turn out onto a rack and thoroughly cool before frosting.
To make the frosting
Place the butter and chocolate in a microwave proof bowl and heat until melted. Stir thoroughly.
Add the cream.
Stir until smooth.
Place the confectioner's sugar into the bowl of a mixer.Pour in the chocolate and combine. If the frostings too thick add a splash of milk. If it's too thin add a little more confectioner's sugar. Fill and frost the cake.