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Yellow Butter Cake: Preheat oven to 350 degrees F (177 degrees C). Spray two
9-inch x 1 1/2 inch (23 x 4 cm) cake pans with Bakers Joy, line bottoms with
parchment paper, then spray again with Bakers Joy. 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.
Makes one - 9 inch
(23 cm) layer cake.
Adapted from
'Cake Bible'
by Rose Levy Beranbaum and 'Desserts'
by Bonnie Stern.
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