Devil's Food Cake With Chocolate Frosting

This is another recipe from marthastewart.com. I had an old family recipe, but I have to say, Martha did it better.

Cake Ingredients

1 1/2 cups unsalted butter, softened
3/4 cup cocoa powder
1/2 cup boiling water
3 cups sifted cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 eggs, lightly beaten
1 tablespoon vanilla
1 cup whole milk

Cake Instructions

Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool. Sift together flour, baking soda, and salt into a large bowl; set aside. Beat butter until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, one at a time, mixing well between each addition; mix until well blended. Mix in vanilla. Whisk milk into reserved cocoa mixture. Add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture. Butter and dust 3 8-inch round pans with cocoa. Divide batter evenly among prepared pans. Bake at 350 degrees 35 to 45 minutes. Allow cakes to cool in pans for 15 minutes before removing. Using a serrated knife, trim tops of cakes to make level. Place the first layer on the cake plate. Spread the top of the first layer frosting. Place the second layer on top and repeat process with more frosting. Place the remaining layer on top of the second layer, bottom side up. Spread entire cake with remaining frosting.

Frosting Ingredients

24 ounces semisweet chocolate
4 cups heavy cream
1 teaspoon light corn syrup

Frosting Instructions

Put chocolate and cream into a medium saucepan. Cook over medium-low heat; stirring constantly until thick, 30 to 35 minutes. Remove from heat. Stir in corn syrup. Transfer to a large, wide metal bowl. Refrigerate until frosting is cool enough to spread, about 2 hours, checking and stirring every 15 minutes. Use immediately.