- 2 1/2 sticks unsalted butter, room temperature
- 3 cups powdered sugar, sifted
- 1/2 cup cocoa powder, sifted
- 1 teaspoon pure vanilla extract
- 1 cup semi sweet chocolate chips
- 1/4 cup heavy cream
- 1/4 teaspoon kosher salt
- In a bowl, combine chocolate chips with heavy cream; heat in microwave for 1 minute; in 30 seconds intervals.
- After 30 seconds, give the chocolate a stir. Finish off with another 30 seconds. Remove and until chocolate is melted and combined. Set aside.
- In a mixer, cream butter until fluffy on medium-high speed.
- Next, scrape down bowl and add cocoa powder until fully combined.
- Scrape down bowl again and add in powdered sugar, kosher salt, and vanilla extract.
- Beat on medium-high speed until everything is combined.
- Next, add in chocolate ganache mixture and continue beating until frosting is creamy with a nice shine.
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 1/4 cups whole milk
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Prepare 2 9-inch round pans by greasing them thoroughly with baking spray. Sprinkle a little flour over the pan, then tilt to distribute evenly, then tap out the excess. Line bottom with parchment paper rounds.
- In a bowl, combine flour, salt, baking powder and mix well.
- Add whole milk to a measuring cup and stir in vanilla extract.
- In a mixer on medium speed, beat butter with sugar until butter is fluffy and pale yellow. Add 1 egg at a time while mixer is going. Next, turn mixer down to low and alternate mixing in dry ingredients with milk. Stop before batter is fully mixed. Remove from mixer and mix the rest by hand.
- Divide the batter evenly between cake pans and bake for 20-22 minutes until top is golden brown and toothpick comes out clean. Let cool completely in cake pan.
- When the cake is cooled, take cake leveler and cut in half. Be sure to cut a slit on the side before sliding the leveler through. This will make it easier to cut. Next, take 8 inch round cutter and cut cake into clean rounds.
- Using a cake turntable: Place cake on round cake cardboard (10 inch round) and dot some buttercream to glue the cake on. Use piping bag with round tip, add buttercream and frost all around the inside of the cake. Next, take buttercream and spread around the cake using a large offset spatula. Put it in the freezer for about 15 minutes until it is set. Use the rest of the frosting to frost the cake. I like to make it look a little rustic with some texture.
- Note* The unfrosted cake will keep, wrapped in plastic and at room temperature, for about a week; the baked cakes can also be frozen for up to 3 months.