Ruth Reichl's Giant Chocolate Cake

1. Prepare Cocoa Mixture

Whisk the unsweetened cocoa powder with boiling water until smooth. Stir in whole milk and 1 1/2 teaspoons of vanilla extract. Set aside.

2. Combine Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking soda, and a pinch of salt.

3. Cream Butter and Sugars

Beat softened unsalted butter with dark brown sugar and granulated sugar in a stand mixer until light and fluffy, about 5 minutes. Add eggs one at a time, ensuring each is fully incorporated before adding the next.

4. Combine Wet and Dry Mixtures

Alternate adding the dry flour mixture and cocoa mixture to the butter mixture, starting and ending with the flour.

5. Bake the Cake

Pour the batter into buttered and cocoa powder-dusted pans, and bake at 350 degrees Fahrenheit for 25 to 35 minutes. Let cool completely after removing from pans.

6. Make Frosting

Melt unsweetened chocolate. Whip unsalted butter with whipped cream cheese until creamy. Blend in the melted chocolate, 1 teaspoon of vanilla extract, a pinch of salt, and confectioners’ sugar, beating for at least 5 minutes.

7. Assemble the Cake

Spread a layer of frosting on one cake layer, top with the second layer, and frost the outside with the remaining frosting.