Dark Chocolate Cake II

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter
• 2 cups sugar
• 4 eggs
• 1/2 cup buttermilk
• 1/2 cup warm water
• 2 teaspoons vanilla extract
• 3/4 cup dark chocolate chips
• 1/2 cup heavy cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk, water, and vanilla. Beat in the flour mixture until just blended. Fold in the dark chocolate chips.
4. Pour batter into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean.
5. To make the frosting, melt the dark chocolate chips and heavy cream together in a double boiler. Once melted and smooth, allow to cool slightly before spreading over the cake.

Interesting Facts

• Dark chocolate contains flavonoids, which are natural compounds that may lower blood pressure and improve cholesterol levels.
• This cake is best served chilled.
• This cake can be frozen for up to two months.