Cake:
2 cups sugar
1 1/3 cups flour
3/4 cup cocoa powder
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
2 eggs, beaten
1/2 cup canola oil
1 cup milk
1 cup boiling water
Frosting:
1 1/4 cup sugar
1 cup heavy cream
5 ounces semi-sweet chocolate, chopped
4 ounces butter
1 teaspoon vanilla
Cake Directions:
Grease (butter), flour 2 cake pans. Place a parchment disk in bottom of pans and grease flour disks. With paddle on mixer, mix dry ingredients. Add eggs, oil and milk. Increase speed to medium and mix 2 minutes.
Reduce to low and mix in water. Divide batter between 2 cake pans and bake at 350° for 30 to 35 minutes. Test cake with skewer. Skewer should be inserted into cake and come out clean. Cool 5 minutes. Turn cake layers out of pans and cool completely.
Frosting Directions:
In small saucepan, bring sugar and cream to a boil. Reduce heat and simmer for 6 minutes. Add chocolate and butter and stir until melted. Pour into a bowl and cool.
Completely frost top of one cake. Place other cake on top and completely frost cake. Serve each slice with drizzled caramel and chocolate sauces. At the restaurant we also paint the plate with Creme Anglaise and finish with whipped cream and berry.
