My Chocolate Cake Recipe

Method

• Preheat oven to 180 degrees Celsius.
• Butter and flour two – 9-inch (23 cm) cake pans. Line the bottoms of the pans with parchment
  paper.
• In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda,
  and salt.
• In another large bowl, whisk together the eggs, water, milk, oil, and vanilla extract.
• Add the wet ingredients to the dry ingredients and whisk, until combined.
• Evenly divide the batter between the two pans and bake for about 30 minutes or until a toothpick inserted into the centre of the cake comes out clean.
• Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the cakes
  from their pans and cool completely before frosting.

Chocolate Frosting:

• Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water or a microwave. Stir regularly and be careful not to burn the chocolate. Remove from heat and let cool to room temperature.
• In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy about one minute. Add the sugar and beat until light and fluffy, about two minutes. Pour in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Beat at a medium to high speed for 2-3 minutes until the frosting is smooth and glossy.