2 cups generally useful flour
2 teaspoons baking powder
2 teaspoons baking pop
1 teaspoon salt
2 cups sugar
4 ounces unsweetened chocolate
6 tablespoons unsalted spread
1 teaspoon unadulterated vanilla concentrate
2 eggs, delicately beaten
Chocolate Frosting (see Note)
Preheat the stove to 350°. Spread and flour two 8-by-1 1/2-inch round cake dishes. Line the bottoms with wax paper. In a medium bowl, filter together with the flour, baking powder, baking pop, and salt; put away.
In a medium pot, consolidate the sugar with 2 cups of water. Heat to the point of boiling over high hotness and mix until the sugar breaks up; then, at that point, fill a huge bowl. Add the chocolate and spread and let sit, mixing incidentally, until softened and somewhat cooled. Mix in the vanilla.
Beat the eggs into the chocolate blend at medium speed until consolidated. Add the dry fixings at the same time and beat at medium speed until smooth. Partition the hitter equally between the pre-arranged skillet and heat for around 25 minutes, or until the top springs back when squeezed daintily and a cake analyzer tells the truth. Cool the cakes in their searches for gold for 25 minutes, then, at that point, alter onto a rack to cool totally.
Set one cake, straight up, on a serving platter. Utilizing a metal spatula, spread 33% of the Chocolate Frosting equally over the cake. Top with the subsequent cake and glaze the top and favor the leftover frosting.
Get the Chocolate Frosting Recipe here