Recipe courtesy of Nancy Fuller
Total:
2 hr 15 min
Active:
35 min
Yield:
8 to 10 servings
Level:
Intermediate
Total:
2 hr 15 min
Active:
35 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

Chocolate Frosting:

Directions

Watch how to make this recipe.

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.

Add the granulated sugar and butter to the bowl of a stand mixer outfitted with the paddle attachment. Beat until creamy, just 2 minutes. Add the eggs one at a time to the mixture and beat until mixed together.

Whisk together the cake flour, all-purpose flour, baking powder and salt in a medium bowl. In a measuring cup, mix the milk and vanilla extract together. Turn the mixer back to medium speed and add the flour mixture and milk mixture alternately to create a smooth batter.

Evenly divide the cake batter between the prepared pans. 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. Cool the cakes for 10 minutes in their pans, then turn them out on a wire rack to cool completely before frosting.

Frost the cake by tucking parchment underneath the first cake layer and the cake plate. Spread the Chocolate Frosting evenly over the first layer, then place the second cake on top. Frost the top of the cake, then work your way over the sides. Remove the parchment and serve.

Chocolate Frosting:

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). Stir until the chocolate is completely smooth and melted. Remove from the heat and cool until room temperature, about 15 minutes.

Add the confectioners' sugar to a medium bowl and whisk out the lumps.

Beat the butter in a stand mixer outfitted with the paddle attachment until creamy. Add the cooled melted chocolate. Gradually add the confectioners' sugar in 3 batches and beat until combined. Add the milk, vanilla and salt, and beat until the mixture is creamy, well mixed and spreadable.

IDEAS YOU'LL LOVE

Crab Cakes

Recipe courtesy of Ina Garten

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Fresh Apple Cake

Recipe courtesy of Trisha Yearwood

Pumpkin Dump Cake

Recipe courtesy of Food Network

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Butterscotch Love Cake

Recipe courtesy of Valerie Bertinelli

Vanilla Cupcakes

Recipe courtesy of Giada De Laurentiis

Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Fruit Salad with Vanilla Dressing

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking