71g cocoa 397g boiling water 397g sugar 142g canola oil 1 tsp vanilla 3 large eggs, room temperature 284g AP flour 1 1/2 tsp baking soda pinch salt
Instructions Grease 2 - 8 inch cake pans and add parchment paper to the bottom only of each. Combine cocoa with water a bit at a time to form a syrup. (Don’t add water all at once) Set aside to cool to room temperature Whisk sugar, baking soda & salt together in a large bowl. Sift flour into sugar mixture and whisk to combine. In a separate bowl combine oil, vanilla and eggs. Check the cocoa mixture to make sure it has cooled to room temperature. Add cocoa mixture to dry ingredients and stir to combine. Divide batter evenly between the cake pans and bake 30 minutes or until a toothpick inserted into centre comes out clean. Cool in pans on a wire rack for 20 minutes. Remove from pans and cool completely before frosting. A chocolate buttercream is wonderful with this cake.
Chocolate Buttercream Frosting Makes enough to crumb coat and fill 8” 2 layer cake
300g unsalted butter - soft (take out night before) 540g icing sugar - sift at least once 4 Tbsp milk 180g Dark Chocolate 1/4 tsp vanilla
Instructions Melt chocolate and set aside to cool to room temperature. Cream butter at least 5 minutes on medium speed. Should be pale in colour and increased volume. Add half the icing sugar and beat on medium 3-5 minutes Add remaining icing sugar and beat 3-5 on medium minutes more Add milk and vanilla to mixture and beat on medium 3-5 minutes On low speed at chocolate Scrape bowl to ensure chocolate is full incorporated