In the immortal words of Henry Higgins: "Why can't a woman be more like a man?"
NO. Wait. That wasn't it.
It's this: "I think she's got it!"

Either that or seventh time's the charm.
I did a bit of tweaking of one of the recipes and learned an invaluable lesson (measure
after sifting the flour,
not before!) and used a trick my Mom suggested (putting it in the freezer overnight) and turned out an almost-perfect cake. We were all very happy; we're starting to get sick of chocolate cake....

(The frosting's a little off, but I was impatient and my arm hurt, so the butter wasn't all the way dissolved. But that's not the point here.)
So, for The Recipe:
1 cup unsweetened dutch process cocoa, lightly spooned into cup
1 1/3 cup boiling water
2/3 cup buttermilk
4 large eggs
1 tablespoon vanilla
1 1/3 cup cake flour, sifted first then spooned into a cup and leveled off
1 3/4 cup all-purpose flour, sifted first then spooned into a cup and leveled up
2 cups sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
1 1/4 cup unsalted butter, softened
Preheat oven to 350 degrees F. Line two 9-inch cake pans (2 inches deep) with parchment paper, then grease and flour the pans (though I just sprayed them and it worked okay).
In a medium bowl, whisk together the cocoa and boiling water until smooth. Cool to room temperature.
In another bowl, lightly combine the eggs, 1/4 of the cocoa mixture, buttermilk and vanilla.
In yet another bowl (no one said that this would be easy!), mix together the remaining dry ingredients.
In a large mixing bowl, cream the butter. Add the remaining cocoa mixture. Add, slowly and on low speed (if you're using an electric mixer) the dry ingredients and mix until just moistened. Increase the speed and beat 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in three batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
Scrape the batter into the prepared pans (about 1/2 full) and smooth the surface with a spatula. Bake for 35 to 40 minutes, or until a tester inserted in the center of the cake comes out clean. Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.
Wrap in plastic wrap and aluminum foil and put in freezer overnight. Remove before frosting.I'm not promising that this recipe will work for you. You can try it, but know that you might just end up going on your own Great Chocolate Cake Quest to find the perfect recipe that works for you. :)

Stay tuned for the great yellow cake quest... coming.... sometime.... when we feel like we can eat cake again! :)