Ingredients
2¼ cups cake flour
2½ tsp baking powder
1 tsp salt
1¼ cups sugar
½ cup unsalted butter, room temperature
2 large eggs
2 tsp vanilla
⅔ cup milk
5 oz chocolate pieces, unsweetened
8 tbsp butter
3 cup confectionery sugar
6 tbsp milk
Preparation
Preheat oven to 350 degrees F.
Sift flour, baking powder, and salt into a bowl and set aside.
In a stand mixer, beat the sugar and ½ cup of butter until it’s creamed. Crack eggs into a dish and add the vanilla. Do not beat.
Add the eggs to the butter mixture one at a time. Mix for 2 minutes between each egg, scraping down sides if necessary.
Slowly add the dry ingredients to the running mixer, making sure each addition is well incorporated.
Slowly add the milk, mixing well after each addition. You can also mix the dry ingredients and milk alternately to ensure everything is mixed in properly.
Grease and flour two 8-inch cake pans. Pour the batter evenly into each pan.
Bake for 25 minutes, or until golden brown and cooked through.
Cool the cakes for 5 minutes before inverting onto a wire rack and allowing to cool for 40 minutes.
In a microwave-safe bowl, melt the chocolate using 10-second bursts. Once it has just melted, mix to fully melt any remaining pieces and allow it to cool for 10 minutes.
Add the chocolate and butter to a stand mixer and beat until it combines. After 2 minutes, add the powdered sugar and the milk.
Once smooth, frost the cake layers. Stack the layers and frost the outside. Serve immediately.
