Ingredients
- 2 CUPS FLOUR
- 1.75 CUPS BROWN SUGAR (TRY RAJSHREE DEMERARA SUGAR)
- 3/4 CUP GOOD QUALITY COCOA
- 1/2 CUP UNFLAVORED VEGETABLE OIL
- 1/2 CUP MILK
- 3 EGGS WHISKED
- 1.5 TEASPOON BAKING POWDER
- 1 TEASPOON BAKING SODA
- 1/2 TEASPOON SALT
- 1 TSP VANILLA EXTRACT
- FOR CHOCOLATE SYRUP
- 1/5 CUP GOOD QUALITY COCOA SIFTED
- 4 TABLESPOONS BROWN SUGAR OR DEMERARA SUGAR
- 1 CUP WATER
- 1 TABLESPOON BUTTER
- 2 TABLESPOONS DARK RUM (OPTIONAL)
- FOR THE FROSTING
- 250 GRAMS BUTTER
- 1/4 CUP GOOD QUALITY COCOA SIFTED
- 1 CUP CONFECTIONERS ICING SUGAR SIFTED
- 1/4 CUP WHOLE-MILK
- 2 8 INCH CAKE PANS GREASED AND LINED WITH PARCHMENT OR WAX PAPER
Instructions
- FOR THE CAKE
- PREHEAT OVEN TO 350F.
- SIFT THE FLOUR, COCOA, SALT, BAKING POWDER AND SODA IN A BOWL. ADD SUGAR, OIL, BEATEN EGGS, VANILLA AND MILK AND WHISK TO A SMOOTH CONSISTENCY. YOU CAN ALSO DO THIS WITH A STANDING MIXER. SLOWLY ADD BOILING WATER AND WHISK QUICKLY.
- POUR INTO 2 LINED AND GREASED 8 INCH CAKE TINS. SHAKE TINS GENTLY TO ENSURE BATTER HAS NO AIR POCKETS
- BAKE FOR 30-40 MINUTES UNTIL CAKE SHRINKS FROM THE SIDES AND A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN. REMOVE FROM PAN AND COOL IN TIN FOR 45 MINUTES.
- UNMOLD ON A CAKE RACK AND COOL 2 HOURS.
- FOR THE FROSTING
- USING A STAND OR HAND MIXER OR A WHISK BEAT THE BUTTER AND SUGAR UNTIL SMOOTH AND FLUFFY. ADD THE COCOA AND CONTINUE WHIPPING. ADD THE MILK AND WHIP UNTIL FLUFFY. TASTE FOR SWEETNESS AND ADJUST IF REQUIRED. COVER AND CHILL UNTIL READY TO USE.
- FOR SYRUP
- STIR TOGETHER ALL THE INGREDIENTS EXCEPT RUM IN A SMALL SAUCEPAN OVER MEDIUM HEAT UNTIL SMOOTH AND BUBBLY. COOK UNTIL VOLUME REDUCES TO HALF. COOL COMPLETELY THEN STIR IN RUM AND RESERVE UNTIL READY TO USE.
- COOL COMPLETELY. POUR CHOCOLATE SYRUP OVER EACH CAKE AND LET STAND 15 MINUTES. FROST THE TOP OF ONE CAKE WITH BUTTERCREAM. PLACE THE SECOND SHEET OVER IT AND FROST THE ENTIRE CAKE.
- DECORATE WITH SOME POWDERED COCOA.
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