1 lb. semisweet chocolate chopped
6 T. Dutch processed cocoa powder
6 T. boiling water
3 sticks unsalted butter
½ cup powdered sugar
Pinch of salt
Melt chocolate in a double boiler until melted, turn off heat (about 15 minutes).
Combine cocoa & boiled water, stirring until it’s dissolved.
Beat butter, powdered sugar, & salt on med-high (3-4 minutes). Add melted chocolate, & beat on low until combined (1-2 minutes). Beat in cocoa mixture.
2 sticks butter
1.5 cup all-purpose flour
1.5 cup cake flour
1 T baking powder
½ t salt
1.75 cups sugar
2 t vanilla extract
1.25 cup milk
Preheat to 350. Butter 2 9x9” round cake pans and line bottom with parchment paper. Sift flours, baking powder, & salt.
Beat butter & sugar till light & fluffy (3-4 minutes). Beat eggs (1 at a time) and vanilla. On low, add flour. Bake, rotating ½ way through, for a total of 30-35 minutes. (20 minutes if making cupcakes.) Cool 20 minutes. Trim cake to make level. Add ¾ frosting to middle layer, and frost the remainder frosting around the sides and on the top.