Chocolate Cake with Chocolate Buttercream

While editing my recipe box, I was surprised to find I had many cookie recipes, but very few cake recipes. I know my blog title has the word 'cookie' in it, but very few cake recipes?! I had to change that. And what better cake to make than a chocolate cake from Joanne Chang's new book? It promised moistness, richness, and overall chocolate-y goodness. But sadly, I may have over baked my cake a tad, and it was slightly dry. Instead of using one pan, I split the batter in to so I wouldn't have to slice the cake in half, but forgot to decrease the baking time. oops O.o  Next time I will remember, or at least write it down or something!

Chocolate Cake
Adapted from Flour
Ingredients:
3/4 cup cocoa powder
2 ounce chocolate, chopped
1 cup boiling water
1 3/4 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups brown sugar
1 cup butter, room temp
1/4 cup yogurt
3 eggs

1. Preheat oven to 350˚F and butter and flour two 8-inch cake pans
2. Combine cocoa powder, chocolate, and water, whisking until smooth. Allow to cool
3. Stir together flour, salt, baking soda, brown sugar. Beat in butter.
4.In a separate bowl whisk together eggs and yogurt. Mix in to flour mixture.
5. Stir in chocolate mixture, and divide between the two pans
6. Bake for 30-35 minutes or until the top springs bake when pressed (Be careful as to not over bake!)

Chocolate Buttercream
From Flour 
12 ounces of chocolate, chopped
1/2 cup heavy cream
1 1/2 cups sugar
Egg white powder and water equivalent to 3 egg whites
3 cups butter, room temperature
1 teaspoon vanilla extract

1. Scald heavy cream and pour over chocolate. Whisk until smooth.
2. Whisk together sugar and egg whites powder (and water) until light and meringue-like.
3. Add the butter and mix until smooth.
4. Add in chocolate and vanilla, until smooth.
5. Frost cake