Martha stewart's ultimate chocolate cake with ultimate chocolate frosting

Ingredients

• 1 cup Valrhona cocoa, plus more for dusting
• 3/4 cup strong coffee -- boiling
• 1 cup milk at room temperature
• 2 3/4 cups cake flour (not self-rising)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (3 sticks) unsalted butter at room temperature, plus more for pan
• 2 1/2 cups sugar
• 1 tablepsoon pure vanilla extract
• 4 large eggs at room temperature

Ultimate Chocolate Frosting:

• 3 1/2 cups confectioners' sugar
• 1 cup Valrhona cocoa powder
• 12 tablespoon (1 1/2 sticks) unsalted butter at room temperature
• 1/2 cup milk at room temperature
• 2 teas pure vanilla extract

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Preparation

• Place rack in middle of the oven. Preheat oven to 350F. Butter two 8-by-2-inch round cake pans. Line with parchment paper then butter/grease it and dust with cocoa powder; tap out excess.
• Sift cocoa; whisk in boiling coffee and milk. Let cool. Sift together cake flour, baking soda, and salt. Set aside. Using a rubber spatula, mix the butter in a large bowl until light and fluffy, about 2 minutes.
• Gradually add sugar and vanilla. Add the eggs one at a time, stirring well after each addition. Pour in the cooled cocoa mixture. Mix until fully incorporated. Add the sifted dry ingredients to the chocolate mixture, stirring until just combined. Pour the batter into the prepared pans (about 4 cups in each pan).
• Bake for 20 minutes, rotate the pans, and bake for an additional 15 minutes, until a cake tester comes out clean when inserted into the center. Remove the cakes from the oven and allow to cool in pans for 15 minutes on a cooling rack.
• Carefully run a small offset spatula around the edge of the cakes to loosen them from the pan. Remove cakes from pans, and invert onto a wire rack. Let cool completely, about 1 hour.
• Ultimate Chocolate Frosting:
  In a small bowl, sift together the confectioners' sugar and cocoa powder. Add butter, milk, and vanilla; stir until smooth and free of lumps.
• To assemble:
  using a serrated knife, level the top surface of each cake layer. Place four strips of parchment paper around the perimeter of the cake stand. Spread with 3/4 cup of frosting. Top with the remaining layer, bottom side up. Using a swirling motion, cover the outside of cake with the remaining frosting. Remove parchment-paper strips.