Dark Chocolate Cake

Recipe #2496
FROSTING FROM ZAAR #36547

YIELDS: 2 (8x8) square pan

COMMENT:
Too sweet, underbaked, the top were still moist. Use old Hershey's Cocoa --> tastes ok. I'm not sure with the consistncy of the frosting though. I immediately frost them while hot, so crumbs of cake went loose

CHANGES:
measured cocoa by weight: 3/4 c cocoa = 64.5 g

EQUIPMENT:
Mid rack: 2 (8x8) square pan. Lined then greased then sprinkled w/ cocoa. Rotating pan halfway 350º 35min --- > not enough, should've baked around 40min because the top part were still moist

PROCEDURE:
1. Combined dry in KA mixer. Combined wet in metal bowl whisking eggs first before adding the rest.
2. Pour in mixer while running. Then add boiling water. Batter was thin
3. Divide batter in pan
4. Bake 350º 35min ,more time next time

RECIPE:

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1. Heat oven to 350°F.
2. Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
3. In large mixer bow, stir together dry ingredients.
4. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
5. Stir in boiling water (batter will be thin). Pour into prepared pan.
6. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
7. Cool 10 minutes; remove from pan to wire racks.

FROST
90 g dark chocolate, chopped
30 g butter
1 cup icing sugar
2 tablespoons hot water, approximately

Melt chocolate and butter in bowl over hot water, gradually stir in sifted icing sugar, then stir in enough hot water to mix to a spreadable consistency.