Ultimate Chocolate Cake

Place rack in middle of the oven. Heat oven to 350 degrees. Butter two 8-
by 2-inch round cake pans. Line with parchment paper. Butter the parchment,
and dust with cocoa powder; tap out excess. Sift cocoa; whisk in boiling
coffee and milk. Let cool. Sift together cake flour, baking soda, and salt.
Set aside. Using a rubber spatula, mix the butter in a large bowl until
light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add the
eggs one at a time, stirring well after each addition. Pour in the cooled
cocoa mixture. Mix until fully incorporated. Add the sifted dry ingredients
to the chocolate mixture, stirring until just combined. Pour the batter
into the prepared pans (about 4 cups in each pan). Bake for 20 minutes,
rotate the pans, and bake for an additional 15 minutes, until a cake tester
comes out clean when inserted into the center of the cake. Remove the cakes
from the oven, and allow cakes to cool in pans for 15 minutes on a cooling
rack. Carefully run a small offset spatula around the edge of the cakes to
loosen them from the pan. Remove cakes from pans, and invert onto a wire
rack. Let cool completely, about one hour. To assemble, using a serrated
knife, level the top surface of each cake layer. Place four strips of
parchment paper around the perimeter of the cake stand. Spread with 3/4 cup
of frosting. Top with the remaining layer, bottom-side up. Using a swirling
motion, cover the outside of cake with the remaining frosting. Remove
parchment-paper strips. ULTIMATE CHOCOLATE FROSTING: In a small bowl, sift
together the confectioners’ sugar and cocoa powder. Add butter, milk, and
vanilla; stir until smooth and free of lumps. (Makes about 3 cups) Makes
two 8-inch layers.