It makes 24 cupcakes or two nine inch rounds.
Now, here is what you will need
1. 1 1/2 cups cake flour ((it is important to use cake flour, but you may be able to get by with normal flour if you sift it a few times. Cake flour is finer than regular flour))
2.1 1/2 cups of sugar
3. 1 stick unsalted butter or eight tbs. At room temp. Not melted.
4. 1/3 cup baking cocoa. ( I use Hershey unsweetened cocoa)
5. 1 teaspoon baking powder
6. 1/4 tsp baking soda
7. 1/3 cup unsweetened baking chocolate. (I use 2 1/2 or just over squares of Baker's, which is what I use)
8. 1/2 cup hot water. (not boiling)
9. 2 large eggs at room temperature
10. 1/2 cup buttermilk (don't worry taste is hidden, but cake is more moist with it)
now get all that together. I recommend leaving the butter out for a couple hours, better overnight, but if you are in a time pinch you can either cut it into 8 chunks. or you can unwrap it and kinda...hammer it down between to pieces of parchment paper and then use a rolling pin to make it thin, that should cut down the time fast.
Also why you don't want to melt the butter it will make the cake denser.
Okay now onto how to make the cake.
I suggest using a stand mixer just because it is easier for multitasking.
1. Make sure there is a rack in the middle of the oven and then preheat to 350 degrees
2. Mix the dry ingredients together until they are combined.
3. Add the butter and mix on medium slow until smooth. About three minutes.
4. Add the chocolate and hot water. Now if you buy the kind I use you have to melt it. what I do it put it in a bowl with a little water and microwave for thirty seconds, stir, and then microwave in ten second increments until it is melted completely, stir between each ten seconds in the microwave.
5. Add eggs one at a time. Make sure the first egg is absorbed before adding the second
6. With motor still running add the butter milk. Mix for three to five minutes.
7. Grease up the cake pans or put the paper things in cupcake pans.
8. Spread the batter between the pans. and if making cupcakes fill each paper thing about 3/4ths full.
9. Bake 25 to 30 minutes. If cupcakes bake 20 to 25 minutes.
10. Let them cool a half hour. Take them out of the pants ad let them cool another half hour to an hour before frosting.
The Frosting.
This is easy to have, but it was hard to write because I normally just eye everything, but this is about what I do and use.
2 sticks butter, soft.
5 cups powdered sugar
teaspoon vanilla
teaspoon milk.
and now what to do.
1. Beat butter until it is smooth
2. Add sugar. Blend on low or sugar will go everywhere, and then you can go up to medium speed.
3. Add vanilla and milk.
4. Once cake is cooled frost your cake or cupcakes.
Oh and if you want to make is chocolate frosting add cocoa powder to it, about a 1/4 cup.
the flowers are made by melting chocolate and then made dots on wax paper and then cooling them. After they harden just place them on the cake in small circles with a chocolate chip in the middle.
Here was the final product
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