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1
Lightly butter the bottom of two 9-inch round cake pans.
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2
Line the bottom with parchment paper, then butter and flour the parchment and the sides of the pans.
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3
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed.
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4
Min in the eggs, oil, and milk.
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5
Increase the speed to medium and beat for 2 minutes.
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6
Reduce the speed to low and mix in the water.
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7
The batter will be soupy.
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8
Divide the batter evenly between the cake pans.
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9
Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.
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10
Remove from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto the rack and cool completely.
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11
When the cakes have cooled, check the frosting.
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12
It should have the consistency of mayonnaise.
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13
If it is still too thin, allow it to cool longer.
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14
For the Frosting:.
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15
In a small saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring occasionally.
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16
Reduce the heat and simmer for 6 minutes.
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17
Add the chocolate and butter and stir until melted.
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18
Pour into a bowl and stir in the vanilla.
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19
Place one cake layer on a serving plate.
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20
Spread the frosting with a hot palette knife or icing spatula to give the frosting a beautiful shine.
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21
Run the knife under hot tap water and dry with a towel.
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22
Spread about 3/4 cup of the frosting over the top of the first layer.
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23
Top with the second layer.
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24
Spread the remaining frosting over the top and sides of the cake, heating the knife again as necessary.
