Devil's Food Cake

I've been meaning to try this cake out and thankfully i finally did as it turned out well i would say. One mistake i made was that i made the cakes a day ahead and had left them inside the pan till the next day. So, when it was time to frost i realised that the cake was stuck to the pans and i had a hard time trying to get them out. There were crumbs everywhere!!! Anyway i made do with what i had left which ended up as a very messy cake. This cake has a different texture from normal chocolate cakes. Well duh, of course because it's a devil's food cake. It's more coarse, light and fluffy but somehow dense at the same time. (*pening, anyway for kay, i think it's similar to red velvetnye texture) I guess others had a hard time explaining how it really tastes as well as my dad said it's very nice and moist, mum says could be more moist and bro = "i don't like coarse looking cakes, i have a feeling it will be dry." (i'm like...ooooookay then) But after he had some he agreed with my dad. And personally i liked it as well.

Devil's Food Cake
200g butter, softened
1 1/2 cup castor sugar
3/4 cup cocoa powder
2 large eggs
1 tsp vanilla essence
1 1/2 cup all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cup hot water

Chocolate Frosting
5 oz chocolate, chopped
250g butter, softened
2 cup icing sugar
1 tbsp vanilla essence

Preheat oven to 180 degree C (350 degree F). Grease two 9-inch round cake pans.
Beat butter until creamy and gradually add sugar until incorporated and smooth.
Add the cocoa powder and beat for 1 minute.
Beat in the eggs one at the time and then add the vanilla.
On low speed, sift in the flour, baking soda, baking powder and salt in three additions alternating with the hot water. Beat till smooth.
Pour batter into prepared tins and bake for 50-60 minutes or until set.
Remove from pan after letting cool for awhile and then continue to cool completely before frosting.

For frosting, melt chocolate using the double boiler method. Remove from pot and allow to cool.
In a bowl, beat the butter until creamy. Gradually, add the sugar and beat at high speed till smooth. Beat in vanilla about 30 seconds. Lastly at low speed add in the chocolate and beat till well blended. Frost the cake and eat!