This never-fail cake also never fails to surprise people with its simple yet delectable flavors. The time is right to get nostalgic with this chocolaty cake this weekend! Serves 6–8 | Prep. time 10–20 minutes
½ cup butter, melted
2 cups brown sugar
2 ounces bitter (unsweetened) chocolate
½ cup milk
2 eggs, beaten
2½ cups flour
1 teaspoon vanilla extract
2 teaspoons baking powder
Preheat the oven to 350°F.
Grease a cake pan (or two cake pans for layered cake) with cooking spray or melted butter and dust with flour (or line a cut parchment paper at the bottom of the pan).
Grate the chocolate.
Add the chocolate and 1½ cups of boiling water to a mixing bowl. Set aside to melt the chocolate.
Combine the butter and sugar in another bowl until the sugar dissolves. Add the eggs and combine.
Add the flour and baking powder. Add the milk little by little while continuing to stir the mixture. Stir until you get a smooth mixture.
Add the chocolate and vanilla extract. Combine well.
Add the mixture to the pan and bake until evenly brown, about 40-45 minutes, when using only one pan. If using 2 pans, 30-35 minutes. To check if cooked, insert a toothpick in the middle of the cake, when ready it should come out clean. If not continue baking for a few more minutes until fully cooked.
Remove from oven and let cool on a wired rack. When completely cooled, unmold and frost if desired with your favorite frosting.
for the frosting, my favorite is, using an electric mixer with the paddle attachment on, beat 1 stick of unsalted butter (½ cup) until creamy, add 2 ounces of melted semi-sweet baking chocolate, 1 ounce of strong coffee, and 1 teaspoon pure vanilla extract. Mix until well combined. Add, by ½ cup increments, 3-4 cups of powdered sugar. Beat after each increment at medium speed until the you have enough icing at the desired consistency. Spread evenly on the cake.