Moist and beautiful, this rich classic is chocolaty and delicious!

• 3/4 cup unsweetened cocoa powder
• 1/2 cup boiling water
• 3 sticks (12 ounces) unsalted butter
• 2  1/4 cups granulated sugar
• 1 tablespoon vanilla extract
• 4 eggs, lightly beaten
• 3 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup whole milk
• Creamy Chocolate Frosting (recipe to follow)

Preheat the oven to 350°.  Butter the bottoms and sides of three 8" cake pans, then dust each pan with cocoa powder, tap out the excess and set the pans aside.

In small bowl whisk together the cocoa powder and boiling water. Let cool. Using an electric mixer, cream the butter with the sugar until light and fluffy. Add the vanilla and beat 4 minutes longer.  Add in the eggs and beat until the batter is well combined.

In a separate mixing bowl, stir together the flour, soda and salt. In another bowl whisk together the cooled cocoa mixture and the milk.  With the mixer on low speed, alternately add the flour mixture and cocoa mixture to the egg mixture, a little of each at a time, starting and ending with the flour. Divide the batter evenly into the three pans.

Bake 35 to 45 minutes, or until a cake tester inserted into the center of each cake comes out clean.  Let the cakes cool for 15 minutes before removing from the pans. Allow the cakes to cool completely.


To assemble the cake, place one layer on a serving platter and spread with 1 cup of the chocolate frosting. Repeat with the second layer and top with the third layer. Cover the outside of the cake with the
remaining frosting.


CREAMY CHOCOLATE FROSTING

• 12 ounces semisweet chocolate chips
• 6 tablespoons unsalted butter
• 12 ounces cream cheese, at room temperature
• 1 teaspoon vanilla extract
• 3 cups powdered sugar

Stir the chocolate and butter in a heavy saucepan over low heat until melted and smooth.  Cool to lukewarm.  Using an electric mixer, beat the cream cheese in a large bowl until fluffy.  Gradually add the chocolate mixture, then vanilla extract, beating until smooth.  Gradually add the powdered sugar, beating until well blended.


Makes about 3 1/2 cups