Cake
2 ½ cups all purpose flour
2 tsp baking soda
1 tsp baking powder
½ tsp salt
¾ cup hot water
½ cup (1 ½ oz) dutch-processed cocoa
16 tbs unsalted butter, cut into 16 pieces and softened
2 cups sugar
2 large eggs
1 cup buttermilk, room temperature
2 tsps vanilla extract
Frosting
1 ½ cups packed light brown sugar
1 cup evaporated milk
8 tbs unsalted butter, cut in half and softened
½ tsp salt
8 oz bittersweet chocolate, chopped
1 tsp vanilla extract
3 cups confectioners’ sugar, sifted
Directions
Adjust oven rack to middle and heat oven to 350 degrees.
Grease and flour two 8 inch square cake pans. Combine flour, baking soda,
baking powder, and salt in bowl; set aside. In small bowl, whisk hot water with
cocoa powder until smooth; set aside. Using stand mixer fitted with paddle,
beat butter and sugar on medium-high until light and fluffy, about 3 minutes.
Add eggs, 1 at a time, and mix until incorporated. Add flour mixture in 3
additions, alternating with 2 additions of buttermilk, until combined. Reduce
speed to low and slowly add cocoa mixture and vanilla until incorporated.
Divide batter evenly between pans and smooth top with
spatula. Bake until toothpick inserted in center comes out with few crumbs
attached, 25-30 minutes. Let cakes cool in pans 15 minutes, and then turn out
onto wire rack. Let cool completely, about 1 hour.
Frosting:
Heat brown sugar, ½ cup evaporated milk, 4 tbs butter, and
salt in large saucepan over medium heat until small bubbles appear around
perimeter of pan, 4-8 minutes. Reduce heat to low and simmer, stirring
occasionally, until mixture has thickened and turned deep golden brown, about 6
minutes. Transfer to large bowl. Slice remaining butter into 4 pieces and stir
in with remaining evaporated milk until mixture is slightly cool. Add chocolate
and vanilla and stir until smooth. Whisk in confectioners’ sugar until
incorporated. Let cool to room temperature, stirring occasionally, 1 hour.
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