Chocolate Cake

• 2
  

  cups cake flour or 1 3/4 cups flour
  

• ¹⁄₂
  

  cup cocoa powder
  

• 2
  

  teaspoons baking powder
  

• ¹⁄₄
  

  teaspoon salt
  

• ¹⁄₂
  

  cup butter, plus
  

• 2
  

  tablespoons butter
  

• 1 ¹⁄₂
  

  cups sugar
  

• 2
  

  eggs
  

• 1
  

  teaspoon vanilla
  

• 1 ¹⁄₃
  

  cups milk
  

• 9
  

  oz bittersweet chocolate or 9 oz semisweet chocolate, chopped
  

• ¹⁄₂
  

  cup butter
  

directions

• Preheat oven to 350-levels F.
• Spray 2 8-rush spherical (or heart formed) pans with non-stick cooking spray (or use a higher heart formed pan, adjusting cooking time) and flour pans.
• In a bowl sift flour, cocoa, baking powder and salt. Space aside.
• In a immense bowl beat butter the use of an electric mixer except soft (5 minutes). Add sugar gradulally while beaters are operating and continue beating one more 2 minutes or so.
• Beat in eggs, one at a time, beating successfully after each.
• Add vanilla and continue beating except blended.
• With mixer on low tempo add flour alternatively with milk in three additions, stirring except combined nevertheless stopping no decrease than once to scrap down bowl.
• Divide batter into two pans (or use one bigger pan).
• Bake for 25-half-hour for 8-rush layer cakes or 40-45 minutes for an even bigger cake.
• Frigid for 10 minutes in pans after which flip out onto a cake rack to withhold out cooling.
• While cake is cooling put together glaze.
• To originate glaze: mix chocolate and butter in top of a double boiler over simmering water. Quilt and cook dinner except mixture is melted and soft.
• To assemble cakes: If the use of layer cakes, problem one layer on serving plate (bottom up) and unfold top with glaze, duvet with top layer (top facet up) and carry out frosting with glaze.