Directions

1. Grease a 10-inch cake pan, set aside. Sift flour, cocoa powder, and baking powder in a medium bowl; set aside.

2. In another bowl, combine milk and vanilla; set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition until smooth. Add flour and milk mixtures alternately, beginning and ending with the flour mixture. Beat until smooth.

4. Pour batter into greased cake pan and bake at 325°F 50/50 for 18-20 minutes. When done, toothpick inserted in middle will come out clean. Let cool for 10 minutes. Invert cake onto a wire rack to cool completely. Transfer to a serving platter.

5. For the icing, heat chocolate, sugar, milk, corn syrup, butter, and salt in a saucepan over medium-high heat. Attach a candy thermometer to side of pan. Cook until mixture thickens and reaches 220°F.

6. Pour icing into a mixing bowl. Beat on medium speed with a hand mixer until slightly cooled. Add vanilla, increase speed to high, and beat until consistency of frosting is reached. Working quickly, spread icing on top of cake.

7. Let cool to set icing before cutting and serving.