Devil's Food Cake

Directions

1. 1
   Preheat the oven to 350 degrees F. Line the bottoms of both cake pans with parchment paper and butter the sides.
2. 2
   Put the cocoa and 1/2 cup dark brown sugar into a bowl with a bit of space to spare, and pour in the boiling water.
3. 3
   Whisk to mix, then set aside.
4. 4
   Cream the butter and superfine sugar together, beating well until pale and fluffy; I find this easiest with a free-standing mixer, but by hand wouldn't kill you.
5. 5
   While this is going on - or as soon as you stop if you're mixing by hand - stir the flour, baking powder and baking soda together in another bowl, and set aside for a moment.
6. 6
   Dribble in the vanilla extract into the creamed butter and sugar - mixing all the while - and then drop in an egg, quickly followed by a scoopful of the flour mixture, then add the second egg.
7. 7
   Keep mixing and incorporate the rest of the dried ingredients for the cake then finally mix and fold in the cocoa mixture, scraping its bowl out well with a spatula.
8. 8
   Divide this fabulously chocolatey batter between the two prepared pans and put in the oven for about 30 minutes, or until a cake tester comes out clean.
9. 9
   Take the pans out and put them on a wire rack for 5 to 10 minutes, before turning the cakes out to cool.
10. 10
    Make Ahead Note: The cake layers can be baked 1 day ahead and assembled before serving: wrap tightly in plastic wrap and store in airtight container.
11. 11
    Iced cake will keep for 2 to 3 days in airtight container in a cool place.
12. 12
    Freeze Note: Un-iced cake layers can be frozen on day of baking, each wrapped in double layer of plastic wrap and a layer of aluminium foil, for up to 3 months.
13. 13
    Thaw for 3 to 4 hours on wire rack at room temperature.