-
1
Adjust the racks to the center of the oven and preheat to 350 degrees F. Spray two 9-by-1-1/2-inch round cake pans with nonstick spray.
-
2
Add the granulated sugar and butter to the bowl of a stand mixer outfitted with the paddle attachment.
-
3
Beat until creamy, just 2 minutes.
-
4
Add the eggs one at a time to the mixture and beat until mixed together.
-
5
Whisk together the cake flour, all-purpose flour, baking powder and salt in a medium bowl.
-
6
In a measuring cup, mix the milk and vanilla extract together.
-
7
Turn the mixer back to medium speed and add the flour mixture and milk mixture alternately to create a smooth batter.
-
8
Evenly divide the cake batter between the prepared pans.
-
9
Bake until the cakes start pulling away from the edges of the pan and a toothpick inserted into the center of the cakes comes out clean, 30 to 35 minutes.
-
10
Cool the cakes for 10 minutes in their pans, then turn them out on a wire rack to cool completely before frosting.
-
11
Frost the cake by tucking parchment underneath the first cake layer and the cake plate.
-
12
Spread the Chocolate Frosting evenly over the first layer, then place the second cake on top.
-
13
Frost the top of the cake, then work your way over the sides.
-
14
Remove the parchment and serve.
-
15
Add the chopped chocolate to a heatproof bowl and set over a lightly simmering pot of water (make sure the bottom of the pot is not touching the water).
-
16
Stir until the chocolate is completely smooth and melted.
-
17
Remove from the heat and cool until room temperature, about 15 minutes.
-
18
Add the confectioners' sugar to a medium bowl and whisk out the lumps.
-
19
Beat the butter in a stand mixer outfitted with the paddle attachment until creamy.
-
20
Add the cooled melted chocolate.
-
21
Gradually add the confectioners' sugar in 3 batches and beat until combined.
-
22
Add the milk, vanilla and salt, and beat until the mixture is creamy, well mixed and spreadable.
