I thought that I finally found one, but this cake is more of a white cake instead of a yellow cake.
I added about 3/4 cp of mini chocolate chips, but mix them into the flour mixture or they will just sink to the bottom when cooking
Using a cup measurer, add the batter into the pans
Frosting! Yum
Assembling
I added some red sugar sprinkles on the top
Yellow Cake with Chocolate Frosting
Adapted from ?? I cant find the site again
Adapted from ?? I cant find the site again
For the Cake:
1 3/4 cups plain cake flour, sifted, plus more for dusting the pans
4 large eggs, at room temperature
1/2 cup whole milk, at room temperature
1 1/2 teaspoons great vanilla extract
1 1/2 cups granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
2 sticks of butter, softened and cut into cubes
4 large eggs, at room temperature
1/2 cup whole milk, at room temperature
1 1/2 teaspoons great vanilla extract
1 1/2 cups granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
2 sticks of butter, softened and cut into cubes
1. Preheat the oven to 350 degrees. Generously butter two 9-inch cake rounds, line the bottoms with parchment, and butter the parchment. Dust the pans with flour, tapping out the excess.
2. Beat the eggs, milk and vanilla in a small bowl. Measure out one cup of this mixture and set aside.
3. Combine the flour, sugar, baking powder and salt in the bowl of standing mixer fitted with a paddle attachment( or a hand mixer). Stir the ingredients on low to combine, about 30 seconds.
4. With the mixture still running at the lowest speed, add the softened butter one piece at a time, mixing until the butter and flour begin the clump together, until it looks pebbly with pieces about the size of peas, 30 to 40 seconds after all the butter is added.
5. Add the reserved one cup of egg mixture and mix at low speed until incorporated, 5 to 10 seconds. Increase the speed to medium high and beat until light and fluffy, about 1 minute. Add the remaining egg mixture in a steady stream with the mixer running, taking about 30 seconds. Stop the mixer and scrape down the bowl and beater. Beat at medium-high speed again until the batter is thoroughly combined and just starts to look curdled, about 15 seconds.
6. Divide the batter equally between the prepared pans(I used a cup measurer to help get an even amount), smoothing out the surface. Bake until the cakes are light gold in color and a toothpick comes out clean, about 20 to 25 minutes. Cool on a wire rack for 10 minutes then run a knife along the edges to loosen them from the pans. Release cakes from the pans and let cool completely before icing them.
For the Frosting:
16 ounces bittersweet or semisweet chocolate, chopped fine
1 1/2 cups heavy cream
1/3 cup light corn syrup
1/4 teaspoon vanilla extract
1. Place the chocolate in a heatproof bowl. Bring the cream to just a simmer over medium-high heat in a small saucepan, then pour the cream over the chocolate. Add the corn syrup, and let the mixture stand for 3 minutes.
2. Whisk the mixture until smooth, and add the vanilla. Refrigerate for about 2 hours, covered in plastic wrap(so it doesnt get a film). Whip the frosting in a stand mixer or a hand held for about 5 minutes or until it is fluffy.
>>>To assemble the cake, remove the parchment from the cake layers, and place one layer upside down on a cake stand or serving platter. I like to put strips of parchment or wax paper just under the edges of the cake to protect the serving platter from frosting smudges. Put about half a cup of frosting on this layer, and spread it out, leaving about 1/2 inch frosting-free around the edges of the cake--the filling will spread when you add the second layer. Place the second layer on top, and cover the cake with the remaining frosting.
2. Beat the eggs, milk and vanilla in a small bowl. Measure out one cup of this mixture and set aside.
3. Combine the flour, sugar, baking powder and salt in the bowl of standing mixer fitted with a paddle attachment( or a hand mixer). Stir the ingredients on low to combine, about 30 seconds.
4. With the mixture still running at the lowest speed, add the softened butter one piece at a time, mixing until the butter and flour begin the clump together, until it looks pebbly with pieces about the size of peas, 30 to 40 seconds after all the butter is added.
5. Add the reserved one cup of egg mixture and mix at low speed until incorporated, 5 to 10 seconds. Increase the speed to medium high and beat until light and fluffy, about 1 minute. Add the remaining egg mixture in a steady stream with the mixer running, taking about 30 seconds. Stop the mixer and scrape down the bowl and beater. Beat at medium-high speed again until the batter is thoroughly combined and just starts to look curdled, about 15 seconds.
6. Divide the batter equally between the prepared pans(I used a cup measurer to help get an even amount), smoothing out the surface. Bake until the cakes are light gold in color and a toothpick comes out clean, about 20 to 25 minutes. Cool on a wire rack for 10 minutes then run a knife along the edges to loosen them from the pans. Release cakes from the pans and let cool completely before icing them.
For the Frosting:
16 ounces bittersweet or semisweet chocolate, chopped fine
1 1/2 cups heavy cream
1/3 cup light corn syrup
1/4 teaspoon vanilla extract
1. Place the chocolate in a heatproof bowl. Bring the cream to just a simmer over medium-high heat in a small saucepan, then pour the cream over the chocolate. Add the corn syrup, and let the mixture stand for 3 minutes.
2. Whisk the mixture until smooth, and add the vanilla. Refrigerate for about 2 hours, covered in plastic wrap(so it doesnt get a film). Whip the frosting in a stand mixer or a hand held for about 5 minutes or until it is fluffy.
>>>To assemble the cake, remove the parchment from the cake layers, and place one layer upside down on a cake stand or serving platter. I like to put strips of parchment or wax paper just under the edges of the cake to protect the serving platter from frosting smudges. Put about half a cup of frosting on this layer, and spread it out, leaving about 1/2 inch frosting-free around the edges of the cake--the filling will spread when you add the second layer. Place the second layer on top, and cover the cake with the remaining frosting.
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