1 cup (2 sticks) unsalted butter
1/2 cup water
1/2 cup good-quality cocoa powder
2 extra-large eggs
1 tablespoon vanilla
1 cup buttermilk
1 1/2 teaspoons baking soda
2 tablespoons pickled beet juice or red wine vinegar
1 1/2 cups bleached all-purpose flour
1/2 cup cake flour
1/2 cup cornstarch
1 teaspoon salt
1 1/2 cups granulated sugar
For icing:
1 cup heavy cream
1/2 tablespoon unsalted butter
2 tablespoons granulated sugar
8 ounces bittersweet chocolate, finely chopped
2 teaspoons vanilla extract
1/8 teaspoon salt
1. Make the cake. Preheat the oven to 375 degrees and grease two 9-inch round cake pans.
2. Melt 1 cup butter in a small saucepan over low heat. Remove the pan from the heat. Stir in the water and cocoa powder, then let cool.
3. Beat eggs in the bowl of an electric mixer. Add 1 tablespoon vanilla, buttermilk, baking soda and beet juice or vinegar. Stir well.
4. Sift together all-purpose flour, cake flour, cornstarch, salt and 1 1/2 cups sugar into the bowl. Pour in butter mixture and then egg mixture, and blend thoroughly on low.
5. Pour batter into the prepared cake pans. Bake for about 20 to 25 minutes or until the cake pulls away from the sides of the pan and a toothpick inserted into the center comes out clean.
6. Cool the cakes for a few minutes, then turn them out onto wire racks and let cool completely.
7. Make the icing. Place cream, 1/2 tablespoon butter and 2 tablespoons sugar in a small saucepan. Stir over medium heat until hot and bubbly.
8. Remove the pan from the heat and add chocolate, stirring slowly until smooth and silky. Add the vanilla and salt. Taste; adjust the sweetness to your taste. Cool for about 15 minutes before using to fill and frost the cake layers.
Per serving: 850 calories; 50g fat; 29g saturated fat; 165mg cholesterol; 10g protein; 91g carbohydrate; 53g sugar; 4g fiber; 630mg sodium; 75mg calcium.