Award-winning Double Layer Chocolate Cake

Eating this cake is a truly memorable experience, particularly if fine cocoa and dark chocolate are used. Missy and I use Scharffen Berger cocoa powder that can be purchased at Whole Foods. It's a bit pricey, but so worth it for a special occasion. Gently melting 2-4 oz. of your favorite dark chocolate (I'm talking fine chocolate here: Amedei, Amano, Scharffen Berger, Valrhona etc.) in a bowl over a pot of water on the stove and mixing that in to the frosting also adds a very, very welcome richness and texture to the frosting. Warning: this cake is so moist and so decadent that all others will pale in comparison after eating it.

Perfect Chocolate Cake

Ingredients:

2 c. sugar

1 3/4 c. all purpose flour

3/4 c. Scharffen Berger Cocoa Powder (100% Cacao)

1 1/2 t. baking powder

1 1/2 t. baking soda

1 t. salt

2 eggs

1 c. milk

1/2 c. vegetable oil

2 t. vanilla extract

1 c. boiling water

1. Heat oven to 350 degrees (F). Grease and flour two 9 inch round baking pans.

2. Combine dry ingredients in a large bowl. Add eggs, milk, oil and vanilla; beat on med. speed 2 min. Stir in boiling water (batter will be thin). Pour into pans.

3.Bake 30-35 min. or until wooden pick inserted in center comes out clean. Cool 10 min.; remove from pans to wire racks. Cool completely. Frost with frosting recipe below.

Icing, Icing Baby

Ingredients:

1 stick (1/2 c.) butter

2/3 c. Scharffen Berger Cocoa

3 c. powdered sugar

1/3 c. milk

1 t. vanilla extract

2-4 oz. of your favorite fine dark chocolate (65-75% Cacao), melted

1. Melt butter. Stir in cocoa.

2. Alternately add powered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla.

3. Let melted chocolate cool slightly, then fold it into frosting mixture.