For the Cake: Preheat your oven to 350 F.
Line two, 9" round cake pans with parchment paper. Butter the sides of the pan and use a smear of butter to tack the parchment to the bottom of the pans.
In a mixing bowl combine all the dry ingredients. If your baking cocoa is lumpy, put it through a sieve before adding it. Stir until dry ingredients are mixed.
In a second mixing bowl combine all the wet ingredients. Add the dry to the wet and mix until smooth. The batter will be runny.
Divide the batter equally between the two pans. Bake at 350F for 35-40 minutes. Be careful not to check the cake before 30 minutes. Use the oven light to see how the cake is doing. When you observe it pulling away from the sides it is time to check it. The cake should spring back to the touch.
Cool and remove from pans.
For the frosting: In a kitchen aid beat together everything except the chocolate.
Melt the chocolate in a microwave 15-20 seconds at a time, stirring in-between. When the chocolate is melted with no lumps remaining, add to the frosting and beat until fluffy and light.
Frost the first layer of cake, then stack the second layer on top and cover with frosting.
Serve with vanilla or amaretto ice cream for the perfect dessert.