Our Favorite Chocolate Cake

1. 1

   1 Preheat the oven to 300F.

2. 2

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.