Grease and flour a 9“ round cake pan. Line bottom of pan with waxed paper; grease and flour paper. For cake, in a medium bowl stir together flour, cocoa powder, baking powder and baking soda.
In a large bowl, with an electric mixer set on medium, beat butter and sugar until fluffy. Beat in eggs one at a time, beating well after each addition. Beat in chocolate and vanilla. Alternately fold flour mixture and milk into batter. Pour into prepared pan.
Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool for 10 minutes on a wire rack. Run a knife around edge of pan; invert cake onto rack; cool completely.
For icing, in a small saucepan, bring cream to a boil over medium heat. Add chocolate; remove from heat. Cover; let stand for 10 minutes. Whisk until thick. Cool for 15 minutes. Place a sheet of waxed paper under rack. Pour icing over cake; spread to cover. Cool until set.
Chef’s Tip: Easiest frosting of cakes is done by placing the cakes in your desired frosting dish, and refrigerate the cakes for at least 1 hour. I will often do mine for about three hours, or even overnight.
The following morning you can dust off any extra crumbs, and frost with room temperature frosting. Because of the stiffness of the cake, it will not crumb out using this method.
Crumb out means that when you are frosting some of the crumbs of the cake get into the frosting, and sometimes the top part of the cake will also come off will you are trying to frost. Having the cake chilled makes it more stiff, and less likely to crumb out.