Cocoa powder -- ½ cup
Dark brown sugar -- ½ cup
Boiling water -- 1 cup
Unsalted butter -- 9 tbsp softened
Sugar -- ¾ cup
All purpose flour -- 1 ½ cup
Baking powder -- ½ tsp
Baking soda -- ½ tsp
Vanilla -- 2 tsp
Eggs -- 2 large
Water -- ½ cup
Dark brown sugar -- 2 tbsp
Unsalted butter -- 1 ½ stick
Dark chocolate -- 11 oz
Preparation of the cake:
Preheat the oven to 350F/180C and grease two 9inch cake pans.
In a heat proof bowl, mix the cocoa powder and brown sugar together. Add the boiling water to it and stir to combine. Keep aside.
Mix together the dry ingredients. Keep aside.
In another bowl, beat the butter and sugar until pale and creamy on high speed. Add the vanilla and beat well to mix.
Add one egg followed by a scoop of the flour mixture.Add the other egg and beat it in. Keep mixing and add the remaining flour mixture little by little.
Finally, stir in the cocoa mixture.
Divide the batter between the tins and bake for 30 minutes or until done.
Let the cake cool completely.
In a large saucepan on low heat, bring the water,sugar and butter to a soft boil. Add the chopped chocolate and let it sit a minute. Stir the frosting so that the chocolate melts from the heat. Let it cool completely.
The frosting will take sometime to thicken up. I will turn thick and glossy. As mentioned by the author, I too used the refrigerator to chill it.
Reciepe Courtesy: Ria