Ben's Favorite Dark Chocolate Cake

adapted from Allrecipes

I am usually not a big cake person. If asked, I usually would much prefer brownies or a nice fruit pie. But this cake is an exception. It is my new go-to recipe for chocolate cake, so dark that it just might be sinful. It came out so moist and wonderful, and paired with the frosting it is absolutely divine.

Cake:

2 cups boiling water

1 cup unsweetened cocoa powder

2 3/4 cups all-purpose flour

2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup butter (about 225 grams)

2 cups sugar

4 eggs

1 1/2 tsp vanilla

Frosting:

1/2 cup butter

2 1/4 cups confectioners sugar

3/4 cup baking cocoa

1/4 tsp vanilla

1/4 cup milk

Preheat the oven 350 degrees (175 C). Grease and flour 3 nine-inch round pans (I used 2 nine-inch pans and used the rest of the batter to make cupcakes).

In a medium bowl, pour boiling water over cocoa and whisk until smooth. Let mixture cool. In another bowl, combine flour, baking soda, baking powder and salt. In a third, large bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time and stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the pans, filling them about 3/4 full.

Bake in preheated oven for 25-30 minutes or until an inserted toothpick comes out clean.

Meanwhile, prepare the frosting. In a large bowl, mix butter until smooth and creamy. Then add sugar, cocoa and vanilla. Add milk in slowly, mixing constantly until frosting is of desired consistency. Allow cake to cool thoroughly before frosting.