Make cake layers: Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess.
Whisk together hot water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.
Whisk together flour, baking soda, and salt in another bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
Divide batter between cake pans, smoothing tops. Bake until a wooden pick or skewer comes out clean and edges of cake begin to pull away from sides of pans, 25 to 35 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, removing wax paper, and cool completely.
Assemble cake: Put 1 cake layer, rounded side up, on a cake stand or platter and, using offset spatula, spread top with about 1 cup buttercream. Top with remaining cake layer, rounded side down, and frost side and top of cake with 2 cups buttercream.
Decorate cake: For each color (you can make up to 5), transfer 3 tablespoons buttercream to a separate small bowl and tint with food coloring. Snip off 1 corner of each plastic bag to create a 1/4-inch opening, then spoon each color of buttercream into a bag, pressing out excess air. Twist each bag firmly just above buttercream, then decoratively pipe colored buttercream onto cake. Chill cake until buttercream is set, about 30 minutes.
Just before serving, arrange 6 to 8 mini cupcakes on top of cake in 1 layer, then stack remaining mini cupcakes on top.
*Wilton Paste Food Coloring available .
Cooks' notes: ·Cake layers can be made 2 days ahead and kept, wrapped tightly in plastic wrap, at room temperature or frozen 2 weeks. ·Cake can be assembled 4 hours ahead and kept at cool room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	8509.6 Kcal (35628 kJ)
Calories from fat	3766.38 Kcal
		% Daily Value*
Total Fat	418.49g	644%
Cholesterol	1260.62mg	420%
Sodium	229.69mg	10%
Potassium	183.28mg	4%
Total Carbs	1111.97g	371%
Sugars	899.88g	3600%
Dietary Fiber	97.52g	390%
Protein	101.85g	204%
Vitamin C	47.3mg	79%
Vitamin A	0.5mg	15%
Iron	190.8mg	1060%
Calcium	51.5mg	5%

Amount Per 100 g
Calories	3723.3 Kcal (15589 kJ)
Calories from fat	1647.95 Kcal
		% Daily Value*
Total Fat	183.11g	644%
Cholesterol	551.57mg	420%
Sodium	100.5mg	10%
Potassium	80.19mg	4%
Total Carbs	486.53g	371%
Sugars	393.73g	3600%
Dietary Fiber	42.67g	390%
Protein	44.56g	204%
Vitamin C	20.7mg	79%
Vitamin A	0.2mg	15%
Iron	83.5mg	1060%
Calcium	22.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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savory
bitter
sweet

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