Butter Cake
Ingredients
6 large egg yolks
240 ml milk
8 grams pure vanilla extract
300 grams sifted cake flour
300 grams granulated white sugar
20 grams baking powder
5 grams salt
170 grams unsalted butter, room temperature and cut into pieces
Chocolate Frosting
225 grams bittersweet or semisweet chocolate, chopped
25 grams cocoa powder (can use Dutch-processed or regular unsweetened cocoa powder
180 ml milk
113 grams unsalted butter, cut into pieces
345 grams confectioners (powdered or icing) sugar, sifted to remove lumps
1 1/2 teaspoon pure vanilla extract
Method
177 degrees C Spray two 9-inch x 1 1/2 inch (23 x 4 cm) cake pans, line bottoms with parchment paper. Set aside.
In a medium bowl lightly combine the egg yolks, 1/4 cup (60 ml) milk, and vanilla extract.
In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup (180 ml) milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.
Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula. (Pans will be about half full.) Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before frosting.
Chocolate Frosting
In a stainless steel bowl placed over a saucepan of simmering water, put the chopped chocolate, cocoa powder, milk, and butter. Stir until the chocolate has melted and the mixture is smooth. Remove from heat and beat in, with a hand mixer or wire whisk, the confectioners sugar and vanilla extract. If the frosting is lumpy, strain through a strainer to remove any lumps. Cover and place the frosting in the refrigerator until it is firm (this may take a few hours). Once the frosting is firm remove from refrigerator and place in your mixing bowl. Beat the frosting for a minute or two or until it is nice and smooth and of spreading consistency.
Assemble: Place one cake layer on your serving plate and spread with about 3/4 cup of frosting. Place the other cake layer on top of the frosting and cover the entire cake with the remaining frosting. Cover and refrigerate the cake until serving time.
6 large egg yolks
240 ml milk
8 grams pure vanilla extract
300 grams sifted cake flour
300 grams granulated white sugar
20 grams baking powder
5 grams salt
170 grams unsalted butter, room temperature and cut into pieces
Chocolate Frosting
225 grams bittersweet or semisweet chocolate, chopped
25 grams cocoa powder (can use Dutch-processed or regular unsweetened cocoa powder
180 ml milk
113 grams unsalted butter, cut into pieces
345 grams confectioners (powdered or icing) sugar, sifted to remove lumps
1 1/2 teaspoon pure vanilla extract
Method
177 degrees C Spray two 9-inch x 1 1/2 inch (23 x 4 cm) cake pans, line bottoms with parchment paper. Set aside.
In a medium bowl lightly combine the egg yolks, 1/4 cup (60 ml) milk, and vanilla extract.
In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup (180 ml) milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.
Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula. (Pans will be about half full.) Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before frosting.
Chocolate Frosting
In a stainless steel bowl placed over a saucepan of simmering water, put the chopped chocolate, cocoa powder, milk, and butter. Stir until the chocolate has melted and the mixture is smooth. Remove from heat and beat in, with a hand mixer or wire whisk, the confectioners sugar and vanilla extract. If the frosting is lumpy, strain through a strainer to remove any lumps. Cover and place the frosting in the refrigerator until it is firm (this may take a few hours). Once the frosting is firm remove from refrigerator and place in your mixing bowl. Beat the frosting for a minute or two or until it is nice and smooth and of spreading consistency.
Assemble: Place one cake layer on your serving plate and spread with about 3/4 cup of frosting. Place the other cake layer on top of the frosting and cover the entire cake with the remaining frosting. Cover and refrigerate the cake until serving time.
