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1
Position oven rack in center of oven; preheat to 350; butter two 9-inch round cake pans, line the bottoms with wax paper cut to fit, butter the paper, dust with flour, then invert and tap lightly to shake out excess flour; set aside.
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2
Add chocolate to the top of a small double boiler over hot water on medium heat.
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3
Cover until partially melted, then uncover and stir until completely melted; remove from the hot water and set aside, uncovered, to cool slightly.
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4
Sift together the flour, baking powder, baking soda, and salt; set aside.
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5
In a large bowl of a stand mixer, cream the butter.
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6
Add in sugar; beat to mix well; add in eggs, one at a time, beating until the egg is thoroughly incorporated after each addition.
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7
Mix in the vinegarthe mixture should look curdled.
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8
Add in melted chocolate and beat only until smooth.
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9
On low speed, add the sifted dry ingredients in three additions, alternating with the milk in two additions; scrape bowl as needed and beat only until smooth after each addition.
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10
Place half the batter in each prepared pan and smooth the tops.
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11
Bake for 35-40 minutes until the layers begin to come away from the sides or the pans and the tops spring back when lightly pressed with a fingertip.
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12
Remove from oven and, with a small, sharp knife, cut around the insides of the pans to release; then let the layers stand in pans for 5 minutes.
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13
Cover each layer with a rack, invert, remove the pan, peel off the paper lining, cover with another rack and invert again, leaving the layer right side up to cool.
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14
Prepare a large, flat cake plate by lining the sides with four strips of wax paper; place one layer upside down on the plate, checking to be sure that the paper touches the layer all the way around; prepare icing.
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15
Icing: add chocolate and butter in the top of a small double boiler over hot water on medium heat.
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16
Cover until partially melted, then uncover and stir until completely melted.
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17
Meanwhile, place all the remaining ingredients in a bowl; beat briefly with electric mixer only to mix.
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18
Set the small bowl in a large bowl and fill the empty space left in the large bowl with ice and water, filling to about 3/4 the depth of the large bowl.
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19
Add the melted chocolate and butter to the mixture in the small bowl; beat until the mixture thickens slightly.
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20
With a rubber spatula, stir the icing until it thickens to the consistency of thick mayonnaise.
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21
Spread a scant 1/3 cup of icing about 1/4 inch thick over the bottom layer of cake; cover with the other layer, placing it right side up (both bottoms meet in the middle); spread the sides and top with the remaining icing.
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22
Remove the strips of waxed paper by gently pulling each one out toward a narrow end.
