1 hour Baking Time 40 minutes
FOR THE VANILLA CAKE
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter
13/4 cups sugar
4 medium eggs
2 teaspoons vanilla extract
1 cup full-cream milk
FOR THE CHOCOLATE FROSTING
11/2 cups unsweetened cocoa powder
2 tablespoons strong coffee
400 grams good-quality dark or
bittersweet chocolate
3 cups unsalted butter
1 cup confectioners’ sugar
2 teaspoons vanilla extract
1 Preheat oven to 350°F. Grease 2
(9-inch) round pans.
2 Make the vanilla cake: Sift together
cake flour, baking powder, and
salt into a bowl. Set aside. Using
an electric mixer, cream butter
on medium-low speed for 2 to 3
minutes. Gradually add sugar on
low speed. Beat on medium speed
for 4 to 5 minutes or until mixture
is light, soft, and pale yellow. Add
eggs one at a time. Add vanilla; mix.
Alternately add dry ingredients and
milk. Mix on medium-low speed
until well combined. Divide mixture
between pans. Bake for 35 to 40
minutes or until a toothpick inserted
in the center comes out clean.
Remove from the oven; cool. Remove
from pans; transfer to a rack.
3 Make the chocolate frosting:
Dissolve cocoa powder in 11/2 cups
boiling water. Add coffee; set aside.
Melt chocolate in the microwave; let
cool. Using an electric mixer, cream
butter for 2 minutes. Turn down
speed to low; add sugar. Increase
speed; cream mixture for 4 minutes.
Add melted chocolate; mix well. Add
cocoa mixture and vanilla; mix. Chill
for 30 minutes.
4 Slice cakes in half. Spread frosting
on top of one layer and top with
another layer. Repeat with the rest of
the cakes, ending with frosting. Chill
before serving.
