Amazing Chocolate Cake

Ingredients
1¾ cups boiling water
6 oz. semisweet chocolate coarsely chopped, OR chocolate chips
1 cup unsweetened cocoa powder*
2 cups flour
2 tsp. baking soda
¼ tsp. salt
1 1/4 cup 20 tablespoons (2½ sticks) butter, softened
1¾ cups packed dark brown sugar
4 large eggs room temperature is best
2 teaspoons vanilla

Frosting
1¼ cups plus 2 tablespoons unsalted butter (22 tablespoons) softened
4½ cups powdered sugar
1 cup unsweetened cocoa powder
2 teaspoons vanilla
¼ cup plus 2 tablespoons milk

Instructions
Preheat oven to 350 degrees.
Line two 9-inch round cake pans with wax or parchment paper. Spray the pans and parchment with cooking oil, such as PAM.
Pour the boiling water over the chocolate in a medium size bowl.Add cocoa powder and stir until mixture is smooth.
Set aside to cool.

Cream the butter and brown sugar in a separate large bowl. Add the eggs one at a time, beating well after each addition. Beat in vanilla. Add the dry ingredients and half of the chocolate mixture. Beat on low to combine, then on high for 1-2 minutes. Add the remaining chocolate mixture and beat on low until mixed.
Pour batter into pans (Never fill pans more than ⅔ full) and bake 25-30 minutes, or until a cake tester inserted into the middle comes out clean with a few moist crumbs attached.

Cool for 10-15 minutes; remove from pans.

Wrap in double layers of plastic wrap while still warm and freeze.



FROSTING DIRECTIONS:
Cream butter with mixer. Add powdered sugar and cocoa, a little at a time. Mix in vanilla. Add milk and beat until frosting is smooth. Add a little more milk if needed.

When cake is frozen solid, frost between the two layers and spread a thin layer of frosting over the whole cake.
Freeze again for about 20 minutes.

Frost again. Repeat if desired. Top cake with chopped chocolate after frosting for the last time.

(Source: https://abountifulkitchen.com/amazing-chocolate-cake/)