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1
Preheat oven to 350-degrees F.
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2
Spray 2 8-inch round (or heart shaped) pans with non-stick cooking spray (or use a bigger heart shaped pan, adjusting cooking time) and flour pans.
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3
In a bowl sift flour, cocoa, baking powder and salt.
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4
Set aside.
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5
In a large bowl beat butter using an electric mixer until soft (5 minutes).
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6
Add sugar gradulally while beaters are running and continue beating another 2 minutes or so.
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7
Beat in eggs, one at a time, beating well after each.
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8
Add vanilla and continue beating until blended.
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9
With mixer on low speed add flour alternatively with milk in three additions, stirring until mixed but stopping at least once to scrap down bowl.
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10
Divide batter into two pans (or use one larger pan).
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11
Bake for 25-30 minutes for 8-inch layer cakes or 40-45 minutes for a larger cake.
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12
Cool for 10 minutes in pans and then turn out onto a cake rack to finish cooling.
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13
While cake is cooling prepare glaze.
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14
To make glaze: combine chocolate and butter in top of a double boiler over simmering water.
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15
Cover and cook until mixture is melted and smooth.
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16
To assemble cakes: If using layer cakes, place one layer on serving plate (bottom up) and spread top with glaze, cover with top layer (top side up) and finish frosting with glaze.
