“This is from the kitchen of Diane Egger-Bovet in Sonoma.”
Ingredients
Batter
1½ cup cocoa (preferably Pernigotti – from Williams Sonoma)
1¼ cup boiling water
1½ cup cake flour
1½ cup flour
1¼ tsp baking powder
1¼ tsp baking soda
5 oz butter
2¾ cups packed brown sugar
3 large eggs
1¼ cup buttermilk
1¼ tsp vanilla essence
Frosting
4 oz bittersweet chocolate
8 oz unsweetened chocolate
8 oz butter
3½ cup powdered sugar
Pinch salt
2 tsp vanilla
7/8 cup milk
Directions
For the cake batter:
Mix together cocoa and boiling water.
Sift together two flours, baking powder and baking soda.
Mix butter and brown sugar until light and fluffy.
Add eggs one at a time to butter/sugar.
Add buttermilk and vanilla alternately with dry ingredients
Mix everything together and bake at 350 for 25 minutes until done.
For frosting:
Mix bittersweet and unsweetened chocolate and butter and heat. Then cool to lukewarm.
Add together powdered sugar, salt, vanilla and milk, and then add to chocolate mix.
