This recipe is from thejoyofbaking.com
8 ounces bittersweet or semisweet chocolate, chopped
1/4 cup cocoa powder (can use Dutch-processed or regular unsweetened cocoa powder)
3/4 cup milk
3 cups confectioners (powdered or icing) sugar, sifted to remove lumps (I don't have a sifter, so this was a little lumpy until I mixed it with the hand mixer after chilling.)
1 1/2 teaspoon pure vanilla extract
In a stainless steel bowl placed over a saucepan of simmering water, put the chopped chocolate, cocoa powder, milk, and butter. Stir until the chocolate has melted and the mixture is smooth. Remove from heat and beat in, with a hand mixer or wire whisk, the confectioners sugar and vanilla extract. If the frosting is lumpy, strain through a strainer to remove any lumps. Cover and place the frosting in the refrigerator until it is firm (this may take a few hours). Once the frosting is firm remove from refrigerator and place in your mixing bowl. Beat the frosting for a minute or two or until it is nice and smooth and of spreading consistency.
Assemble: Place one cake layer on your serving plate and spread with about 3/4 cup of frosting. Place the other cake layer on top of the frosting and cover the entire cake with the remaining frosting. Cover and refrigerate the cake until serving time.
Makes one - 9 inch (23 cm) layer cake.
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