Chocolate Fudge And Golden Layer Cake

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 3 cups sifted cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 8 ounces unsalted butter, softened at room temperature
• 2 cups sugar
• 4 eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 1 cup milk (whole, 2 percent fat, or 1 percent fat)
• 12 tablespoons butter
• 6 cups confectioners' sugar
• 6 ounces unsweetened chocolate, melted
• 1 tablespoon vanilla
• 1/3 cup milk

Recipe

• 1 preheat the oven to 375 degrees f.
• 2 butter and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper.
• 3 sift the flour, baking powder, and salt together 3 times and set aside.
• 4 in a mixer fitted with a whisk attachment, cream the butter until smooth and fluffy.
• 5 add the sugar and mix until blended.
• 6 add the eggs, 1 at a time, mixing after each addition until blended.
• 7 add the vanilla and almond extracts and mix.
• 8 with the mixer running at low speed, and working in alternating batches, add the dry ingredients and the milk to the butter mixture, mixing just to combine after each addition.
• 9 mix until just smooth.
• 10 pour into 2 cake pans.
• 11 bake until risen, golden, and firm to the touch, about 25 to 30 minutes.
• 12 let cool in the pans.
• 13 for the frosting: in a mixer with a whip attachment, cream the butter well.
• 14 add the confectioners' sugar gradually.
• 15 add the melted chocolate, then the vanilla.
• 16 add the milk by spoonfuls until you have reached a fudgy yet spreadable consistency.
• 17 once the cakes have cooled, place 1 layer on a serving platter and cover the top with frosting.
• 18 place the second layer on top of that but bottom-side up, to create a nice flat top.
• 19 press down to secure the layer.
• 20 frost the top and sides using a swirling motion.
• 21 or if you want it to look more professional, do a crumb layer of frosting, chill, then do a topcoat.