Solid Vegetable Shortening for geasing the pans
Flour for dusting the pans
1 oz. Unsweetened Chocolate, Coarsley Chopped
1/3 Cup Water
1 Package Plain Devil's Food Cake Mix
1 Cup Buttermilk
1/2 Cup Vegetable Oil, Such as Canola, Corn, Safflower, Soybean, or Sunflower
3 Large Eggs
1 tsp. Pure Vanilla Almond Extract
Chocolate Cream Cheese Frosting:
1 Pkg. (8 oz) Cream Cheese, at room temp.
8 TBSP.(1 stick) Butter, at room temp.
1/2 Cup Unsweetened Cocoa Powder
1 tsp. Pure Almon Extract or Pure Vanilla Extract
4 Cups Powdered Sugar
Place a rack in the center of the oven and preheat the oven to 350. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pan aside. Heat the chopped chocolate and water in a small saucepan over low heat until melted, stirring constantly. Set the pan aside to cool for 10 minutes. Place the cake mix, buttermilk, oil, eggs, almond extract, and melted chocolate mixture in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pan, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cook for 5 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Cool completely. 30 minutes.
Meanwhile, prepare the Chocolate Cream Cheese Frosting.
Place one cake layer, right side up, on a serving platter. Spreas the top with frosting. Place the second layer, right side up, in top of the first layer and frost the top and sides of the cake with clean smooth strokes.
Place the cakes, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the cocoa powder, extract, and powdered sugar and blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.