Ingredients
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3/4 cup butter
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2 cups white sugar
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3 eggs
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2 teaspoons vanilla extract
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2/3 cup unsweetened cocoa powder
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1 cup all-purpose flour
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1/4 teaspoon salt
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1 1/2 teaspoons baking powder
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1/4 cup milk (or more depending on the consistency)
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1 1/2 cups ultrafine powdered sugar
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1/4 cup cocoa
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1 teaspoon vanilla
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4 tablespoons butter (unsalted and room temperature)
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2 teaspoons instant coffee powder (more if you wish)
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1/4 cup milk
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour two 8 or 9 inch round pans.
- In a large saucepan, melt butter.
- Remove from heat and cool slightly.
- Beat eggs and sugar until light in color, then add melted butter and vanilla.
- Beat in cocoa, flour, salt, and baking powder.
- Add little by little the milk until obtaining a smooth mix (not too runny) Spread batter into prepared pans and bake in preheated oven for 25 to 30 minutes.
- Do not overcook.
- To make frosting (for an 8 inch layer cake): Combine all the ingredients together in a bowl and then add enough milk to get a smooth (not runny, not like concrete) consistency.
- Usually 1/4 cup to start is good.
- Make sure everything is blended together.
- Refrigerate while cake is cooking and cooling, then frost the cake.