Ruth Reichl's Giant Chocolate Cake

1. Prepare the Baking Pans

Preheat your oven to the desired temperature and prepare two large rectangular baking pans by lining them with waxed or parchment paper and dusting with cocoa powder to prevent sticking.

2. Mix Cocoa Powder and Boiling Water

In a bowl, whisk together the unsweetened cocoa powder with boiling water until it forms a glossy chocolate pudding consistency. Then, gently whisk in the whole milk and vanilla extract and set aside to cool slightly.

3. Combine Dry Ingredients

In a separate bowl, combine the sifted all-purpose flour, baking soda, and fine salt, whisking them together to ensure even rising and perfect texture.

4. Cream Butter and Sugars

Beat the softened unsalted butter with the dark brown sugar and granulated sugar until light and fluffy, about 3-5 minutes. This creates a pale and creamy mixture that forms the sweet, buttery backbone of your cake.

5. Add Eggs

One by one, add the eggs to the creamed butter and sugar mixture, beating well after each addition, ensuring each egg is fully incorporated before adding the next.

6. Combine Wet and Dry Ingredients

Alternately add the dry flour mixture and the chocolate mixture to the butter and sugar base, starting and ending with the flour, to maintain the airy texture and fully incorporate all components.

7. Bake the Cake

Pour the batter into the prepared pans, smooth the tops, and bake for 25 to 35 minutes, or until a tester comes out clean. Let the cakes cool in the pans for a few minutes before transferring to cooling racks.

8. Make the Frosting

Melt the unsweetened chocolate with butter in a double boiler, stirring until smooth. Let it cool slightly before beating in the whipped cream cheese, vanilla extract, fine salt, and sifted confectioners' sugar to make a creamy and spreadable frosting.

9. Assemble the Cake

Place one cake layer on your serving plate and spread a generous layer of frosting over the top. Gently place the second cake layer on top and cover the entire cake with the remaining frosting, using smooth, even strokes for a professional finish.