• Preheat oven to 350°F
• Grease two 9" cake pans with Pam, line with parchment and grease again.
• Sift flour, cocoa, baking powder and baking soda into a large bowl.
• Add sugar and salt.
• Whisk in eggs, milk, oil and vanilla by hand.
• Add water.
• Divide into pans and bake approx 35-38 mins until cake tester comes out clean.
• Let cool -then freeze so frosting the layers will be easier.
• Layer the cakes with frosting between and frost the entire cake.
• Place cake in refrigerator a few hours or overnight.

Glaze

• Place the 2 1/2T. water in a small bowl. Then add in the gelatin and stir to combine. Let sit 5 mins.
• (IT will seem like rubber.)
• Whisk cocoa and water together in a saucepan.
• Slowly add cream and sugar: Gently mix with a rubber spatula, not a whisk.
• Turn stove to medium high and heat this to a boil stirring gently.
• Once boiling, remove heat and add in the gelatin-stir slowly to dissolve it.
• Pour this through a trainer into a glass bowl to remove air bubbles.
• Press plastic wrap on surface and cool about 2 hours until 86 degrees.
• Strain it once more at this point.
• Place the cake on a cooling rack over a jellyroll pan to catch the excess glaze.
• Pour glaze on top of your chilled cake.
• Let set and enjoy!
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