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Export 13 ingredients for grocery delivery
Step 1
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Step 2
Grease two 8 or 9 inch round cake pans and dust with cocoa instead of flour. I also like to line the bottoms of the pans with circles of parchment paper to ensure an easy release from the pan.
Step 3
Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before turning out onto a wire rack to cool completely.
Step 4
Add the butter, sugar, cocoa, vanilla extract and milk to a medium sized saucepan and bring to a gentle boil for 1-2 minutes.
Step 5
Remove from the heat and stir in the chocolate chips until melted and smooth.
Step 6
Transfer the mixture to a bowl to cool completely. This usually takes an hour or more. Stir the mixture occasionally.
Step 7
Beat in a stand mixer on low until the frosting thickens to a spreadable consistency. You can place it in the fridge a couple of times for 15 minutes or so to cool it faster if this is taking a long time to become spreadable.
Step 8
Use immediately to frost the top, middle and sides of the chocolate cake.
Step 9
Store leftovers in an airtight cake dome.
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