Rich Chocolate Cake

Bismillahir Rahmanir Raheem

So there are these cupcakes and they're just amazing. People expect me to bring them along when I'm invited to dinner parties and if I don't bring them out with tea after my own dinner parties then they're actually disappointed. And I can't totally blame them, they're pretty good actually. Light, chocolate, moist; just great little cupcakes.

But "light" doesn't translate well when you make this recipe in a larger cake size. It ends up more like pretty dry. So after some research and test recipes I came across this recipe that works great as a cake (haven't tried it in a cupcake size, if you do, let us know!) It's rich, dense and very chocolatey, just like a chocolate cake should be!

Rich Chocolate Cake

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water 

Directions

1. Heat oven to 350 degrees.

2. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla.Beat on medium speed 2 minutes.

3. Stir in boiling water (batter will be thin).Pour into 2 greased and floured 9" round pans. Bake 30-35 minutes or until toothpick inserted in center comes out clean.Cool 10 minutes, then remove to wire racks and cool completely.

Frosting

1/2 cup butter or 1/2 cup margarine
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa.Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed.