- 2 cups sugar
- 245 grams all-purpose flour
- 75 grams cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoons salt
- 2 large eggs
- 1 cup warm water or coffee
- 1 cup milk
- 1/2 cup canola oil
- 1 1/2 teaspoons La Dame in Vanilla Bean Paste

Chocolate Frosting:
- 180 grams Krakakoa Couverture
- 226 grams unsalted butter, room temperature
- 2 cups confectioners sugar, sifted
- 1 1/2 teaspoons La Dame in Vanilla Bean Paste

Chocolate Cake:
Preheat oven to 180 degrees C and place oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, two (23cm) cake pans. Then 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 (or coffee), milk, oil, and vanilla. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter will be quite thin.) Evenly divide the batter between the two pans and bake for about 27 - 32 minutes or until a toothpick inserted into the center of the cake just 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 on a greased wire rack before frosting.

Chocolate Frosting:
Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. 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 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes)