4 squares (4 ounces) unsweetened chocolate
1 stick (4 ounces/1/2 cup) unsalted butter
1 cup hot water
2 cups all-purpose flour
2 cups granulated sugar
pinch of salt
1/3 cup buttermilk
1 1/4 tsp. baking soda
2 eggs, beaten
1 tsp. vanilla extract
For Chocolate Frosting
2 squares (2 ounces) unsweetened chocolate
1/4 cup butter
8 tbsp. milk
4 cups confectioners' sugar
1 tbsp. vanilla extract
Preheat oven to 350 degrees F (180 C). Grease and flour a 9 x 13-inch baking pan.
In a large saucepan, melt the chocolate and butter in the hot water and bring to a boil. Remove from heat and add flour, sugar and salt. Mix well with a wire whisk or eggbeater. Then stir in buttermilk, baking soda, eggs and vanilla and beat until smooth. Pour into prepared baking pan and bake at 350 degrees F (180 C) for 25-30 minutes, until the top springs back when touched with a fingertip. Make the frosting while the cake is in the oven.
While the cake is baking, make the frosting. In a heavy saucepan, melt the chocolate and butter together. Add remaining ingredients and beat well. You may need to add more milk or confectioners' sugar to reach the desired consistency: the frosting should be pourable.
When the cake comes out of the oven, let cool for 15 minutes, then pour the frosting over. Spread if necessary, and let the cake cool.
Makes 16 servings.
Source: Adapted from: Someone's In the Kitchen With Dinah
Date: August 2, 2003