INGREDIENTS

INSTRUCTIONS

MAKE THE CAKE: Preheat oven to 350F. Butter two 9-inch cake pans, and
line the bottoms with circles of wax paper, then butter and flour the
paper. 2. In a medium bowl, pour the boiling water over the chopped
chocolate. Set aside for 5 minutes. Add the cocoa and stir until the
mixture is smooth. Set aside to cool to room temperature. 3. In a
small bowl, whisk together the flour, baking soda, and salt. 4. In a
large bowl with an electric mixer, cream the butter and brown sugar
and add the eggs one at a time, beating well after each addition.  Beat
in the vanilla. Add the flour mixture and half the chocolate  mixture.
Beat on low speed to combine, and then on high for 1 1/2  minutes. Add
the remaining chocolate mixture and beat on low speed to  combine. 5.
Pour the batter into the prepared pans and bake for 30-40  minutes or
until a cake tester inserted in the center comes out  clean. Set the
cake pans on a wire rack to cool for 20 minutes.Then  invert the cakes
onto the racks to cool completely. 6. TO MAKE THE  GANACHE: In a small
saucepan, bring the cream and the butter to a  simmer. Add the
chocolate, cover for 5 minutes, then stir until  smooth. Refrigerate
the ganache until firm enough to spread. 7. TO  MAKE THE FROSTING: In a
large bowl, with an electric mixer, cream the  butter. In a medium
bowl, whisk together the sugar and cocoa. Beat  one-third of the
sugar-cocoa mixture into the butter. Mix in the  vanilla. Add the rest
of the sugar-cocoa mixture alternately with the  milk and beat until
the frosting is smooth. 8. TO ASSEMBLE THE CAKE:  Top one layer with
the ganache. Add the second layer of cake and  frost the sides, and
then the top. Decoratively pipe frosting around  the base and top edges
of the cake.

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