Note: For a creamier frosting, use milk instead of water; you must refrigerate this frosting, as well as any cakes filled or iced with it. Let it come to room temperature before using, and whip briefly by hand to refresh it.

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Ingredients

• For the chocolate cake:
• 1 1⁄2 cups cake flour, plus more for flouring the cake pans
• 1 1⁄2 cups sugar
• 8 tablespoons (1 stick) unsalted butter, softened at room temperature
• 1⁄3 cup cocoa
• 1 teaspoon baking soda
• 1⁄4 teaspoon baking powder
• 1⁄3 cup melted unsweetened Baker’s chocolate
• 1⁄2 cup hot water
• 2 extra-large eggs, at room temperature
• 1⁄2 cup buttermilk
• Unsalted butter, for greasing two cake pans (about 2 tablespoons); nonstick cooking spray or vegetable oil may be substituted
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• For the chocolate fudge frosting:
• 2 1⁄2 cups (5 sticks) unsalted butter, softened at room temperature
• 5 cups powdered (10x) sugar
• 2⁄3 cup cocoa
• 1 tablespoon pure vanilla extract
• 1⁄4 teaspoon fine sea salt
• 3 tablespoons lukewarm water