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1 Preheat the oven to 300F.
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Lightly oil a 9-inch round cake pan.
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2 Combine the flours, sugar, cocoa, baking powder, baking soda, and salt in a mixing bowl.
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Stir until well combined.
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3 Make a well in the center of the dry ingredients and pour in 1 cup warm water, the oil, vinegar, and vanilla.
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Stir with a wooden spoon until the dry ingredients are moistened, then beat vigorously with a whisk until the batter is smooth.
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4 Pour the batter into the prepared pan.
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Bake for 30 minutes, just until a knife inserted into the center tests clean.
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5 Let the cake stand until just warm.
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At this point, make the frosting.
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Combine all the ingredients in a small bowl and microwave for 45 seconds, then stir together until smooth.
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Or, combine in the top of a double boiler, heating over boiling water until the chocolate is melted.
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Stir together until velvety smooth.
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6 Immediately spread the frosting over the top of the cake, then let stand for 30 minutes or so.
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Cut into wedges to serve.
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VARIATION
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If you have more time, for a festive touch, make this a raspberry layer cake.
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Double the recipe (for both the cake and the frosting) and bake in two separate round pans.
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To remove the baked cakes intact, it helps to line the pans with circles of baking parchment.
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Let the two cakes cool thoroughly before removing from the pans.
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Place one round on a plate and spread with raspberry jam.
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Carefully place the next round over it, then frost the top and sides.
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In season, garnish with fresh raspberries.
