Method
- 01
Preheat oven to 350º F. Grease three 9-inch cake pans (I also like to cut a circle of parchment paper for the bottom of the pan to make sure the cake doesn't stick). Set aside.
- 02
In a large bowl whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
- 03
Add milk, oil, eggs, and vanilla to flour mixture and mix until well combined.
- 04
Slowly add boiling water to the cake batter, while stirring. Beat on high speed for about 1 minute. The batter will be very thin.
- 05
Pour cake batter evenly between the three cake pans.
- 06
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with few moist crumbs.
- 07
Remove from the oven and allow to cool for a few minutes before inverting onto a cooling rack.
- 08
Stir together the powdered sugar and cocoa powder. In a separate mixing bowl beat the butter on medium speed until pale, about 2 minutes.
- 09
Gradually add the sugar/cocoa mixture alternating with the cream and vanilla, beating after each addition, until you reach your desired frosting consistency.
- 10
Beat on high speed for 3 minutes, until fluffy.
- 11
Lay one layer of chocolate cake on a cake board or platter. Use a spatula or the back of a spoon to spread a layer of dark chocolate frosting over the top of the cake. Add the second layer or cake and frost the top and sides of the cake.
- 12
Optional- use a wilton decorating tip to add a decorative edge and add chocolate sprinkles.
