MOIST CHOCOLATE CAKE

MOIST CHOCOLATE CAKE

Butter and flour one 9" spring form or bundt cake form.
Preheat the oven to 340°F.
The ingredients below are listed by weight and by measure - choose one.
Place in a bowl of a mixer:
65 g / 0.75 cup cocoa
400 g / 2 cup sugar
225 g / 1.75 cup flour
1.75 teaspoon baking powder
1.5 teaspoon baking soda
Combine, then add a mixture of:
2 eggs
1 teaspoon vanilla extract
120 ml / 0.5 cup canola or grapeseed oil
240 ml / 1 cup milk
Mix 2 minutes on high, then slowly add:
240 ml / 1 cup boiling water
Combine well. The batter will be very thin. Pour into the prepared form and bake 80 minutes or longer.
Test with a wooden skewer for doneness.
Cool 10 minutes, remove from the pan and cool completely on a cooling rack. Serve as is, no need for frosting, as it is very moist.
However, those who like to be decadent, may slice the cake into 2 layers, and spread with chocolate frosting. Sprinkle layers with Cointreau or Grand Marnier, or coffee or Kahlua.

CHOCOLATE FROSTING
12 oz heavy cream
12 oz chocolate chips, at least 60% cacao
Bring the heavy cream to boil, and simmer for 2 minutes. Remove from heat. Add the chocolate chips and stir until the chocolate is melted, then cool completely. When cooled, whip with a mixer on low until desired consistency. Do not overwhip or the frosting will curdle. If the frosting curdles, melt it in the microwave and repeat, this time shorter whipping time. The frosting will stiffen further after you have stopped whipping it.