A Chef's Melody

For the cake: Here's what you need Dry ingredients 3 cups all purpose flour 6 tbsp cocoa powder (I used Hershey’s Dutch process cocoa) 2 cups sugar 2 tsp baking soda ¼ tsp salt Wet Ingredients 2 cups water 2 tsp distilled white vinegar 1 tsp vanilla extract ½ cup flavorless oil (I used Crisco Canola) The Cooking Process With the rack in the middle, preheat the oven to 350 deg F. Sift flour, cocoa, baking soda and salt thrice. Whisk sugar, oil, water, vinegar and vanilla till sugar dissolves. Add the dry ingredients to the wet and mix well with a hand mixer on medium speed for 2 mins.Grease and flour the two 8 inches round cake pans. Pour the mixtures equally in both the pans and bake for 35-40 mins or until the toothpick when inserted in the center of the cake comes out clean.  After 20 mins unmold and transfer on a cooling rack. Let it cool completely for at least an hour before you begin to frost. For the syrup ¼ cup water ¼ cup sugar ½ l...