For the Cake:
3/4 cup (1 1/2 sticks/6 oz/170g) unsalted butter, softened
1 1/4 cups superfine (caster or granulated) sugar
2 large eggs, (heated in their shells in a bowl of lukewarm water) *(see note below)
2 teaspoons real vanilla extract
2 cups unbleached white all-pupose flour (I use Robin Hood Flour, which is only available in Canada. You may use any unbleached white all-pupose flour that is available to you)
3/4 cup unsweetened cocoa, sifted
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 cups 1% milk (low-fat or reduced fat milk)
For the Chocolate Frosting:
6 ounces unsweetened or semisweet baking chocolate, coarsely chopped with a chef's knife
1/2 cup 35% cream (or heavy whipping cream)
2 tablespoons honey
For the Cake:
Preheat oven to 350 degrees F (180 degrees C). Grease (with soft butter) and flour a 9 x 9-inch square baking pan.
In a large mixing bowl, mix by hand (with a wooden spoon if you have one), the softened butter, and sugar. Mix well. Add the warmed eggs (see note below) one at a time, mixing well. Add the vanilla, flour, cocoa, baking powder, salt, baking soda and the milk. Mix well, but do not overmix.
Pour batter into prepared baking pan and bake in preheated 350 degree F (180 degree C) oven on middle rack for 22 to 25 minutes. Let cake cool in pan for 10 minutes, then turn cake out onto wire cooling rack to cool completely. Once cooled, place cake on serving plate and frost with Chocolate Frosting.
Place chopped chocolate in a medium size bowl. Set aside. In a small saucepan, heat cream to a light boil, whisk in honey. Pour the hot cream mixture into the chocolate, mix lightly. Let mixture rest on counter for 30 seconds so the chocolate melts. Mix with whisk, just a little. Cover the frosting with a piece of plastic wrap (directly on the chocolate, so frosting does not form a skin on it.) Let the frosting rest again on the counter for 30 minutes to cool. Spread on completely cooled cake.
Makes 9-12 servings.
Warm the 2 eggs (in their shells) in a small bowl with warm to lukewarm water for a few minutes (8 minutes is good). Add additional warm water as needed during this time.
Recipe Submitted by: Doris Jeanson
Source: My husband's old Aunt Flore
Submitted By: Doris Jeanson
Date: February 29, 2004