Luscious Moist Chocolate Double Layer Cake

I found the most delicious chocolate cake recipe on the Foodess blog. I baked it we ate it we loved it. I didn't love the after taste it had though,  just like other chocolate cakes it left a dry kinda of taste in my mouth. Then at Thanksgiving dinner Shifra, one of the other guests, made a chocolate cake that was not only just as delicious but no weird dry after taste! Shifra's was moist and tasty and fluffy and yummy and juuuuust right. So of course I HAD to get the recipe from her and recreate it! Thanks Shifra!

Classic Lush Chocolate Cake

2 cups flour

2 cups sugar

¾ cup cocoa

1 ½ tsp. baking soda

1 ½ tsp. baking powder

1 tsp. salt

½ cup oil

1 cup milk or milk substitute 

2 tsp. vanilla

2 eggs

1 cup boiling water

Combine all dry ingredients. Add everything else except the boiling water. Mix well and then add boiling water. Pour in a greased pan and bake on 350 for about 40-45 minutes. I baked it into (2) 9 inch cake pans.

Chocolate Frosting from the Barefoot Contessa 

6 oz. the best quality of semisweet chocolate possible

2 sticks of butter (or margrine) at room temperature

1 extra large egg yolk at room temperature (or use egg white powder)

1  tsp. vanilla extract

1 1/4 cups confectioners' sugar

1 tablespoon of instant coffee powder - I used Starbucks ground to Turkish

Chop the chocolate and place it in a heat proof bowl over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment beat the butter until light and fluffy. Add the egg yolk and vanilla and continue beating. Turn the mixture on low and gradually add the confectioners' sugar then on medium until smooth and creamy. Dissolve the Turkish ground coffee or instant coffee in teaspoons of the hottest tap water. On a low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake(s.) If you refrigerate the frosting it will get hard, just microwave it in 5-10 second increments until its a spreadable texture.

It tasted as good as it looks!