Chocolate Cake With Vanilla Buttercream Food

CHOCOLATE SHEET CAKE WITH VANILLA BUTTERCREAM

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom with parchment; butter parchment. Stir together boiling water, cocoa, and chocolate; let cool 10 minutes. Meanwhile, whisk together flour, baking powder, baking soda, and salt in another bowl.
• Beat butter with sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two batches, alternating with sour cream, until just combined. Scrape batter into prepared pan, smoothing top with an offset spatula.
• Bake until a tester inserted in center comes out with a few moist crumbs, 35 to 40 minutes (top will not spring back). Let cool in pan 10 minutes. Invert onto a wire rack and remove parchment; let cool completely. Cake can be made up to 1 day ahead and stored at room temperature, wrapped in plastic.
• Spread buttercream evenly over top and sides of cake. Sprinkle with chocolate curls. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving.)

CHOCOLATE CAKE WITH VANILLA-BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees and place rack in center. Butter two 8-by-2-inch round cake pans. Line with parchment paper. Butter the parchment, and dust with cocoa powder, tapping out excess. Sift cocoa over a medium bowl; whisk in boiling coffee and milk. Let cool; set aside. Sift together flour, baking soda, and salt into another medium bowl; set aside.
• In a large bowl, mix butter using a rubber spatula until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add eggs one at a time, stirring well after each addition. Pour in cooled cocoa mixture. Mix until fully incorporated.
• Add flour mixture to chocolate mixture, stirring until just combined. Pour batter into prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate pans, and bake until a cake tester comes out clean when inserted into center of cake, 20 to 25 minutes.
• Remove cakes from oven, and transfer to a cooling rack. Allow to cool in pans for 15 minutes. Carefully run a small offset spatula around edge of cakes to loosen from pan. Invert cakes onto a wire rack. Let cook completely, about 1 hour.
• To assemble, using a serrated knife, level the top surface of each cake layer. Place four strips of parchment paper around the perimeter of the lazy susan. Place the first layer on the lazy susan. Spread with 3/4 cup buttercream. Top with the remaining layer, bottom-side up. Spread a thin layer of buttercream on the top and sides of cake, called a crumb coat. Chill until the buttercream is set, at least 30 minutes.
• Apply the final coat of buttercream. Smooth the sides with a bench scraper or large offset spatula held steady at a 45-degree angle while turning the lazy susan.

CHOCOLATE CAKE WITH VANILLA BUTTERCREAM

Steps:

• Make cake layers:
• Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess.
• Whisk together hot water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.
• Whisk together flour, baking soda, and salt in another bowl.
• Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
• Divide batter between cake pans, smoothing tops. Bake until a wooden pick or skewer comes out clean and edges of cake begin to pull away from sides of pans, 25 to 35 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, removing wax paper, and cool completely.
• Assemble cake:
• Put 1 cake layer, rounded side up, on a cake stand or platter and, using offset spatula, spread top with about 1 cup buttercream. Top with remaining cake layer, rounded side down, and frost side and top of cake with 2 cups buttercream.
• Decorate cake:
• For each color (you can make up to 5), transfer 3 tablespoons buttercream to a separate small bowl and tint with food coloring. Snip off 1 corner of each plastic bag to create a 1/4-inch opening, then spoon each color of buttercream into a bag, pressing out excess air. Twist each bag firmly just above buttercream, then decoratively pipe colored buttercream onto cake. Chill cake until buttercream is set, about 30 minutes.
• Just before serving, arrange 6 to 8 mini cupcakes on top of cake in 1 layer, then stack remaining mini cupcakes on top.
• *Wilton Paste Food Coloring available at wilton.com.

MILE-HIGH CHOCOLATE CAKE WITH VANILLA BUTTERCREAM

Steps:

• For cake:
• Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each pan with parchment paper round; butter parchment. Dust pans with flour; tap out excess. Whisk 11/4 cups hot water, cocoa powder, and sour cream in medium bowl until smooth; set aside until mixture is cool, 20 to 30 minutes.
• Position rack in center of oven and preheat to 325°F. Sift next 4 ingredients into another medium bowl. Using electric mixer, beat butter and shortening in large bowl until well blended and smooth. Add both sugars; beat until light and fluffy, about 5 minutes. Add eggs 1 at a time, beating until well blended after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with cocoa mixture in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Divide batter among prepared pans (about 23/4 cups batter for each) and smooth tops.
• Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool cakes in pans on racks 20 minutes. Run knife around sides of cakes to loosen. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in plastic and store at room temperature.
• For vanilla buttercream:
• Combine egg whites and 1/3 cup sugar in large bowl of stand mixer fitted with whisk attachment; scrape in seeds from vanilla bean.
• Combine remaining 1 1/3 cups sugar and 1/3 cup water in medium saucepan. Stir over medium heat until sugar dissolves. Attach candy thermometer to side of pan, making sure that bulb of thermometer is immersed in syrup. Increase heat; boil until temperature registers 238°F to 240°F (soft-ball stage), about 5 minutes. Immediately remove syrup from heat (use within 2 minutes).
• Meanwhile, beat egg white mixture on medium speed until very soft peaks form (mixture will be slightly opaque).
• Increase mixer speed to high and slowly pour hot syrup down side of bowl into egg white mixture in slow steady stream; beat until meringue forms stiff peaks. Cool meringue in bowl until lukewarm (instant read thermometer will register 100°F), about 30 minutes. Do not beat.
• Start beating meringue again on medium speed of stand mixer. Gradually add butter, 2 to 3 tablespoons at a time, beating constantly until absorbed before adding next addition. Continue beating until buttercream is smooth. (If buttercream looks broken or curdled, place mixer bowl with buttercream over medium heat on stove burner and whisk with large whisk for 5 to 10 seconds to warm mixture slightly, then remove from heat and whisk vigorously or attach bowl to stand mixer and beat mixture again on medium speed. Repeat warming and beating buttercream mixture as many times as needed until buttercream is smooth and no longer curdled.)
• Using serrated knife, cut each cake in half horizontally, forming 6 cake layers. If necessary, trim any domed tops of cakes to form even layers. Place 1 cake layer on platter. Drop 3/4 cup buttercream by tablespoonfuls over top of cake layer, then spread evenly to edges with offset spatula. Top with second cake layer, then spread 3/4 cup buttercream over. Repeat with 3 more cake layers, spreading 3/4 cup buttercream over each and pressing slightly to adhere. Top with 6th cake layer (do not spread buttercream over top cake layer). Chill cake at least 1 hour.
• For chocolate glaze:
• Combine both chocolates in medium bowl. Bring cream and corn syrup to simmer in heavy saucepan. Pour hot cream mixture over chocolate; let stand 2 minutes. Whisk chocolate mixture until melted and smooth. Add butter; whisk until melted. Chill glaze until slightly thickened and glaze drips thickly when poured slowly from spoon, 30 to 45 minutes.
• Spoon glaze around top edge of cake by teaspoonfuls, spacing drips up to 2 inches apart and allowing glaze to drip slowly down sides of cake. Spoon remaining glaze over top center of cake and smooth with offset spatula, covering top completely. Chill cake until glaze sets, at least 1 hour. DO AHEAD: Can be made 1 day ahead. Tent with foil and keep chilled. Let cake stand at room temperature 1 hour before serving.

CHOCOLATE CAKE WITH AMERICAN BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F and grease and flour two 9-inch round cake pans.
• In a big bowl, mix the flour, sugar, baking soda, and salt.
• In a medium saucepan over medium heat, melt the butter. Whisk in the coffee, cocoa powder, and 1/2 cup water and heat it for a minute, stirring constantly. Pour the melted butter mixture into the flour mixture and whisk until well combined.
• In a medium bowl, whisk the eggs, buttermilk, and vanilla. Add it to the batter and mix until smooth.
• Divide the batter between the two cake pans, scraping all the batter from the bowl with a rubber spatula. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely.
• Frost with buttercream frosting
• In the bowl of a stand mixer fitted with the whisk attachment, combine all the ingredients. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth and looks right to you. If it's too cold, persuade it with a blowtorch if you have one. If it's too wet, add a bit more powdered sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
• Use immediately or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.
• Variation: The water/coffee combo in this recipe can be switched up, but remember, coffee is to chocolate like salt is to beef. Coffee brings out the flavor of chocolate without making it taste like coffee, just as salt brings out the flavor of meat without making it taste salty. The liquid you use can be all water, or it can be a full cup of coffee for more of a mocha-flavored cake. And if you're feeling really bold, go ahead and use a cup of a dark stout beer instead. Get creative and experiment a little - after all, it is a science project.

CINNAMON VANILLA WEDDING CAKE WITH MEXICAN HOT CHOCOLATE BUTTERCREAM

Steps:

• Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely.
• Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth.
• Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.
• Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.
• Preheat oven to 350 degrees F.
• Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans.
• Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch.
• Frost cake and decorate as desired.

CHOCOLATE FUDGE CAKE WITH VANILLA BUTTERCREAM FROSTING AND CHOCOLATE GANACHE GLAZE

Steps:

• To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.
• In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.
• In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.
• To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.
• To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer.
• Serve the cake cold or allow it to come to room temperature before serving.

RED WINE CHOCOLATE CAKE WITH VANILLA BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch cake pan.
• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
• Combine the butter and brown sugar together in a large bowl and beat with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. With the mixer on low, add the flour mixture in 3 batches, alternating with the red wine, beginning and ending with the flour, mixing until just incorporated.
• Spoon the batter into the prepared baking pan and smooth the top with an offset spatula. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 35 minutes. Cool completely on a rack.
• For the buttercream: Place the butter in a large bowl and beat with a mixer on medium-high speed until smooth. Add the confectioners' sugar in 3 batches, beating until each batch is incorporated. After adding the last batch, continue to beat until very smooth and lightened, about 3 minutes. Add the vanilla and 1 tablespoon of the half-and-half and beat until incorporated. Add more half-and-half as needed to make the icing a smooth, spreadable consistency. Keep at room temperature until ready to use.
• Spoon the buttercream onto the cake and smooth with an offset spatula. Cut the cake into squares and serve.

VANILLA CAKE WITH BUTTERCREAM FROSTING

Steps:

• For the vanilla cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray and line the bottoms with parchment paper; spray the parchment and dust the pans with flour, tapping out the excess.
• Whisk the baking powder, salt and 3 cups flour together in a bowl until combined. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium, then beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk and ending with the flour, until just smooth.
• Divide the batter among the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted in the middles comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edges of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment.
• For the buttercream: Mix together the confectioners' sugar and butter in a stand mixer fitted with the whisk attachment. Mix on low speed until well blended, then increase speed to medium and beat for another 3 minutes.
• Add vanilla and cream and continue to beat 1 minute more, adding more cream if needed for spreading consistency.
• Trim the tops of the cakes with a long serrated knife to make them level, if desired. Spread frosting on each layer, stack layers and cover with frosting.

DEVIL'S FOOD CAKE WITH CHOCOLATE MOUSSE BUTTERCREAM

Steps:

• Cake:.
• In a large bowl, combine the cocoa powder, espresso powder, and chocolate.
• Pour in the boiling water and stir until the chocolate is melted and the mixture is smooth.
• Stir in the vanilla and let cool; then stir in the buttermilk.
• In another bowl, using an electric mixer set at medium speed, beat the butter and oil together until light and fluffy.
• Add the sugars and beat until creamy.
• Beat in the eggs, one at a time, beating well after each addition.
• Sift together the flour, baking soda, and salt onto a sheet of waxed paper.
• Add one-third of the flour mixture and beat at low just until combined.
• Beat in half of the chocolate-buttermilk mixture just until combined.
• Scrape down the sides of the bowl with a rubber spatula.
• Beat in another one-third of the remaining flour mixture for no more than a few seconds, just until combined.
• Add the remaining chocolate-buttermilk mixture, beating just a few seconds.
• Finally, fold in the remaining one-third of the flour mixture by hand, using a large rubber spatula, just until no streaks of flour remain.
• Divide the batter between two 9-inch round cake pans that have been greased and lined with parchment.
• Bake at 350°F 25-30 minutes, or until a wooden skewer inserted in the center comes out clean.
• Transfer to wire racks and let cool 5-10 minutes.
• Invert the cakes onto the racks and peel the parchment paper from the layers.
• Let cool completely before frosting.
• Halve each cake layer horizontally using a long serrated knife (plain dental floss works for me) for a total of four thin cake layers.
• Place one layer cut-side up on a serving plate and top with 1 cup of the mousse buttercream, spreading it evenly.
• Continue stacking the cake, spreading 1 cup of the buttercream in between each layer and placing the layer cut-side down.
• Frost the top and sides of the cake with the remaining buttercream.
• Chocolate Mousse Buttercream:.
• Whisk together the eggs, sugar, and cocoa powder in the metal bowl of a stand mixer.
• Fill a large saute pan or skillet with water and bring to a simmer over mediium-high heat.
• Place the mixing bowl in the simmering water and whisk the egg mixture constantly until the sugar is completely dissolved and the mixture is thick, fluffy, and very hot, 3-4 minutes.
• Use an instant-read thermometer to check the temperature of the mixture -- it should be anywhere between 120-140°F.
• Remove the bowl from the simmering water and, using the whisk attachment, beat the eggs at medium-high speed until they are tripled in volume and form soft peaks and the bottom of the bowl is completely cool to the touch, about 10 minutes (it took 45 minutes with a hand mixer -- don't try it!).
• Beat in the vanilla and salt.
• While the eggs are mixing, unwrap the individual sticks of butter and rewrap them loosely in plastic wrap.
• Pound the butter 5-6 times with a rolling pin, until it is soft and malleable but still cool.
• With the mixer speed still on med-high, add the butter 2 T at a time, to the egg mixture, beating in each addition until it is incorporated.
• Don't panic if it seems liquidy or looks curdled; it will magically emulsify.
• When the buttercream is smooth and glossy with a subtle brown tint from the cocoa powder, turn off the mixer and carefully fold in the melted chocolate.

CHOCOLATE MOCHA CAKE WITH BUTTERCREAM MOCHA ICING

Steps:

• Heat oven to 350 degrees. Grease and flour one 13x9x2 inch pan. In a large mixing bowl, blend the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the coffee, buttermilk, oil, eggs, and vanilla; beat on medium speed for 2 minutes. (batter will be thin) Pour into prepared pan. Bake 30-40 minutes or until wooded toothpick inserted in center comes out clean. Either, cool 10 minutes and remove cake from pan to wire rack to cool completely. Or, cool the cake completely in the pan before icing it.
• Butter Cream Mocha Icing.
• In a mixing bowl, cream the softened butter and Crisco until well blended. Add the powdered sugar, cocoa, vanilla, and milk mixture. Mix the milk into the coffee; add to mixture. Beat for 3-4 minutes until smooth and creamy. If icing seems a little too thick, add a bit more coffee or milk.

BABS CHOCOLATE BIRTHDAY CAKE WITH BUTTERCREAM ICING

Steps:

• For cake: Put oven on to 350°F Grease and flour two 8-inch cake pans.
• In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
• In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
• As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
• Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
• Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Buttercream that follows:.
• For Icing: Cream butter and shortening with mixer. Add vanilla extract.
• Gradually add confectioners' sugar while continually beating with mixer. Icing will seem dry.
• Add milk continually, mixing and scraping sides of bowl, until icing appears light and right consistency for icing cake.
• Cover until you are ready to icing. May be stored in refrigerator for 2 weeks if not used completely.
• Makes about 3 cups.

VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly. , Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• CAKE:.
• Preheat oven to 350 degrees Fahrenheit.
• Sift flour, cocoa and 1/3 cup sugar 5 times.
• Add salt to egg whites and beat until stiff.
• Add cream of tartar to the egg whites and the balance of the sugar gradually, 1 Tablespoon at a time, beating until very stiff.
• Add vanilla.
• Fold in the flour mixture a little at a time.
• Pour batter into a 9" tube pan and bake for 15 minutes at 350 degrees Fahrenheit.
• Reduce heat to 300 degrees Fahrenheit to finish baking.
• Total baking time is about 1 hour.
• FROSTING:
• Combine egg whites, water, vanilla, cream of tartar, and sugar in upper part of a double boiler.
• Mix well, beat over heat until mixture stands up in peaks.
• If electric beater is used, bring water in lower part of double boiler to a rapid boil and beat for about 2 minutes.
• Remove from stove and beat 3 or 4 minutes at high speed until it stands in high peeks. Be careful not to scrape beater against bottom of pan as it will darken the mixture.
• Allow the mixture to cool, keeping it covered with a damp cloth to prevent a crust from forming.
• Cream butter thoroughly; add cocoa (use more cocoa if more intense flavor is desired) and salt.
• Have marshmallow mixture and butter at about same temperature and consistency before combining them (otherwise, frosting will have a tendency to separate or curdle).
• Keep cool, not cold. If frosting should curdle, add about 2 Tablespoons hot melted butter and beat well.
• Frost top and sides of cake.

BIRTHDAY CAKE WITH CHOCOLATE BUTTERCREAM

Steps:

• Preheat the oven to 350°F (180°C). Line the bottoms of two 9-by-2-inch (23-by-5cm) round cake pans with parchment (baking) paper.
• Sift the flour, baking powder, and salt together onto a sheet of waxed paper; set aside.
• In a small bowl, combine the milk and vanilla; set aside.
• Using a stand mixer, beat the butter with the paddle on medium speed until creamy. Add sugar and beat until mixture is pale and fluffy. Drizzle in the eggs beating each addition until incorporated before continuing (Stop frequently to let the batter absorb the egg. If the batter begins to look curdled , increase the mixer speed to high and beat until batter looks smooth again). Reduce the speed to medium low and add the dry ingredients in 3 additions alternately with the milk mixture in 2 additions, starting and ending with dry ingredients. Beat just until combined.
• Pour the batter into prepared pans and spread it evenly. Bake until the cakes are puffed and a skewer inserted into the centers comes out clean, 20-25 minutes. Let cool completely on a wire rack. Run a table knife around the edges of the pans and invert the cakes unto plates.
• To make the frosting, chop the chocolate into small pieces and put it in a stainless-steel bowl. Set the bowl in a saucepan over, but not touching, barely simmering water. Heat until the chocolate melts, stirring occasionally. Do not allow any water or steam to come in contact with the chocolate, or it will become stiff and grainy. Or, chop the chocolate in large pieces, place in a microwave-safe dish, and microwave on low for 1 minute. Continue to microwave if necessary, checking every 20 seconds, until the chocolate looks softened, then stir until smooth and liquid.
• Using a stand mixer, beat the butter with the paddle on medium speed until it is the consistency of mayonnaise. It should not be melted. Transfer to another bowl and thoroughly wash and dry the mixer bowl.
• In a saucepan over medium heat, heat the milk and 1/4 cup (2 oz./60 g) of the sugar, stirring occasionally, until small bubbles appear along the edge of the pan.
• Using the stand mixer, beat the egg yolks and the remaining 1/2 cup (4 oz./100 g) sugar with the whisk on medium-high speed until the mixture is pale and thick, about 3 minutes. Reduce the speed to low and pour in the hot milk mixture in a thin stream. Return the mixture to the saucepan. Thoroughly wash and dry the mixer bowl and whisk.
• Cook over medium heat, whisking constantly until it registers 170°F (77°C) on an instant read thermometer 5-7 minutes. Pour the mixture back into the mixer bowl and heat with the whisk on medium speed until cool, 5-10 minutes. Beat in the melted chocolate. Add the butter in 4 additions, incorporating each addition before adding another.
• To frost the cake, put one layer, top side down, on a serving plate (To protect the plate, place paper strips under and along the edges of the bottom layer.). Peel off the parchment paper. Using a straight frosting spatula, spread evenly with about one third of the buttercream. Invert the other layer, top side down, on the first layer peel off the paper. Refrigerate the cake 30 minutes to firm the frosting; keep the remaining buttercream at room temperature. Spread the buttercream on the top and sides cake (Put the frosting in the center of the top of the cake and smooth it evenly. The frosting will cover the top in a thick layer. Evenly smooth the frosting from the top of the cake down the sides, turning the cake as you work. As you cover the side, hold the spatula almost perpendicular to the top of the cake. Holding the spatula almost horizontal to the cake's top, smooth the top with long strokes. Then run the spatula around the sides, making the frosting as smooth as possible. Using short strokes, remove excess frosting from the edge of the top. Discard the waxed paper strips.).
• Refrigerate the cake until 30 minutes before serving to set the frosting.