Chocolate Butter Cake

Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter or spray with a nonstick vegetable spray, two - 9 x 2 inch deep (23 x 5 cm) round baking pans. Then line the bottoms of the pans with parchment paper.

First, in a heatproof bowl, place the finely chopped unsweetened chocolate and cocoa powder. Add the hot coffee or boiling water and stir until the mixture is melted and smooth. Set aside to cool to room temperature.

Meanwhile, in a separate bowl, whisk to combine (or sift), the flour, baking powder, baking soda and salt.

In the bowl of your electric mixer or with a hand mixer, beat the butter until smooth. Add the sugars and beat, on medium high speed, until the mixture is soft and fluffy (this will take about 3-4 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and melted chocolate mixture and beat to combine.

Add the flour mixture (in three additions) alternately with the milk (in two additions), beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.

Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake for about 30 - 35 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 10 minutes.

Then, one cake at a time, place a wire rack on top of the cake pan and invert, lifting off the pan. Remove the parchment paper and then, to prevent cracks, reinvert the cake onto a greased wire rack so that tops are right side up. Cool completely before frosting.