Chocolate Cake

This is the best chocolate cake ever! It's moist, rich and delicious with a chocolate ganache frosting.  I only used half the batter to make the two 6" rounds. The other half I used for cupcakes.

Ingredients
1 3/4 cups flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
3/4 tsp salt
2 eggs
1 cup milk mixed with 1 Tbsp white vinegar (or buttermilk)
1/2 cup butter, melted
1 Tbs vanilla bean paste (or vanilla extract)
1 cup hot coffee

Frosting
1 cup Heavy Whipping Cream
1/2 cup Granulated Sugar
8 oz Dark Chocolate - chopped

Directions
Preheat oven to 350. Grease and flour four 6-inch baking pans or 24 cupcake cups, ect. Mix flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Add eggs, milk and vinegar, melted butter and vanilla bean paste. Mix until smooth. Stir in hot coffee, batter will be runny. Pour into pans and bake until a toothpick inserted in the center comes out with moist crumbs (about 25 minutes for 6" rounds). Cool 10 minutes in pan then move to a cooling rack. When fully cooled wrap in saran wrap and freeze until ready to use.

For the frosting, heat the whipping cream and sugar until barely simmering. Turn off the heat and add the chocolate and stir until completely mixed. Refrigerate 1 hour to thicken. Remove the cake layers from the freezer and apply a thin layer of frosting (crumb coating). Assemble the cake and stick it back in the freezer to set. After about 30 minutes, apply a second coat of frosting. The cake can be frozen at this point. Set at room temperature for 2 hours before serving.