Ingredients

Cake 

• 2 cups sugar 
• 1 ¾ cups all-purpose flour 
• ½ cup unsweetened cocoa 
• 1 ½ teaspoons baking powder 
• 1 ½ teaspoons baking soda 
• 2 teaspoons instant espresso powder 
• ½ teaspoon salt 
• ½ cup plain yogurt 
• 1 cup Reiter Dairy milk
• 1 cup boiling water  
• 2 eggs 
• 1 tablespoon vanilla extract 

  Frosting 

• 8 ounces (1 1/3 cups) semi-sweet chocolate chips 
• 1 cup unsalted butter, softened 
• 6 to 7 cups powdered sugar 
• 1 teaspoon vanilla extract 
• 2 to 4 tablespoons Reiter Dairy milk

How to

1. To make cake, heat oven to 350°F.  Place 2 pieces parchment paper one on top of the other.  Using 9-inch round cake pan as guide trace circle on parchment with pencil.  Cut out circle, creating 2 parchment paper circles.  Grease 2 (9-inch cake pans); place 1 parchment paper circle in bottom of each.  Set aside.  
2. In large bowl whisk together sugar, flour, cocoa, baking powder, baking soda, espresso powder and salt.  Add all remaining cake ingredients; whisk until batter is relatively smooth.  Divide batter between prepared pans; smooth top of batter.  Bake for 30 to 35 minutes or until toothpick inserted into center comes out clean.  Cool 5 minutes; remove from pans to baking rack.  Cool completely; remove parchment paper. 
3. To make frosting, place water in bottom pan of double boiler.  Cook over high heat until water boils; reduce heat to medium.  Add chocolate chips to top of double boiler; stir until chocolate chips are melted.  Remove top of double boiler to baking rack; let cool.  In large mixer bowl beat butter until creamy.  Continue beating, adding powdered sugar 1 cup at a time, until fully combined (mixture will be texture of small peas).  Continue beating, adding vanilla and enough milk to make light and fluffy mixture.  Add cooled melted chocolate chips; continue beating 2 minute. 
4. To assemble cake, place one cake layer, flat side up, on serving plate.  Spread about 1/3 frosting on top of cake; add second cake layer, flat side up, on top of frosting.  Frost top and sides with remaining frosting. 

Recipe and image provided by Half & Half magazine.