Chocolate Cake

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour 30 minutes

Ingredients

24 cups unbleached white flour

1½ cups sugar

4 cup сосоa

1½ teaspoons baking soda

¼ teaspoon salt

1½ cups warm water

½ cup vegetable oil

1½ teaspoons vanilla extract

1½ teaspoons white vinegar

ICING

1 cup semisweet chocolate chips

8 tablespoons (1 stick) unsalted butter, softened

1 large egg

Directions

Preheat the oven to 350°F. Butter and flour 2 8-inch layer pans and set aside.

Thoroughly combine the flour, sugar, cocoa, baking soda, and salt in a bowl.

Pour in the water, oil, vanilla, and vinegar and stir until well combined.

Pour into the prepared pans. Bake 30 minutes, or until a knife inserted in the center of the cake comes out clean.

Cool on a wire rack 10 minutes, then remove the cakes from the pans and cool completely.

To make the buttercream: Melt the chocolate in double boiler, then remove the top pan. Let the Chocolate cool until tepid.

In a medium bowl, cream the butter, using an electric mixer. Add the egg and beat until blended but not smooth. Pour in the chocolate and beat just until combined.

When the cake is completely cool, spread some icing on one layer. Top with the other layer, then spread the remaining icing all over the cake. Chill the cake at least 30 minutes, then bring to room temperature before serving.