1. Preheat the oven to 180°C/160°C fan/gas mark 4, and grease and line the bottoms of two 20cm/8in cake tins with greaseproof paper.
2. Add the cocoa and dark soft brown sugar to a large bowl and pour over the boiling water. Whisk until fully mixed and then set aside.
3. In the bowl of your stand mixer, cream together the butter and caster sugar together until pale and fluffy.
4. In a separate bowl, sift the flour, baking powder and bicarbonate of soda together and set aside.
5. With the mixer running at low speed, add the vanilla extract and the eggs until mixed well.
6. Add the flour a little at a time, before finally stirring through the cocoa mixture.
7. Divide the mixture between the two tins and bake in the oven for around 30 minutes, until a skewer comes out clean.
8. Allow the cakes to cool in the tins for around ten minutes, before transferring to a cooling rack to cool completely.
9. To make the chocolate frosting, place the water, the soft brown sugar and the butter into a pan over a low heat and allow to melt, stirring occasionally.
10. When the mixture begins to bubble, take the pan off the heat and add the chocolate. Leave to stand for around a minute, before whisking until smooth and glossy.
11. Set the chocolate frosting aside to cool, whisking occasionally until it reaches room temperature.
12. When you are ready to assemble your cake, place one of the layers onto a cake stand or plate and spread with a generous layer of the frosting.
13. Place the second layer of cake on top before covering entirely with the rest of the frosting.
Apparently, this week we’re supposed to be celebrating Devil’s Food Cake Day. Honestly, we’ve never heard of Devil’s Food Cake Day, but we definitely don’t need much of an excuse to whip up one of these deliciously naughty chocolate cakes.
The combination of moist chocolate cake with a rich and decadent chocolate frosting is a taste sensation like no other – you’re going to love it!