Double Vanilla Cake

8 ounces butter

2 cups sugar

4 eggs

4 tablespoons vanilla

4 cups flour

4 teaspoons baking powder

1 teaspoon salt

1 cup milk

Dark Chocolate Frosting

16 ounces dark chocolate

8 ounces butter

2 tablespoons cocoa powder

1 cup cream

1 tablespoon vanilla

8 cups confectioners’ sugar


Double Vanilla Cake

1. Preheat your oven to 350 F.

2. Using a stand mixer, cream the butter and sugar together until smooth and creamy. Add the eggs one at a time, incorporating each before adding the next. Add the vanilla.

3. Whisk the flour, baking powder and salt together. Add to the wet ingredients along with the milk. Beat everything for a few moments until smooth once again. Divide the batter evenly between two 9-inch cake pans that have been oiled and floured. You may also bake the cake in a single 9x13-inch pan and just frost the top surface.

4. Bake for 50 minutes. Cool for a few moments than carefully invert the pans removing the cake. Cool completely before frosting with a batch of Dark Chocolate Icing.

Dark Chocolate Frosting

1. Toss the chocolate, butter and cocoa into a bowl set over a pot of simmering water. This will insulate the chocolate from the direct damaging heat of the flame while it melts. Pour the melted chocolate into a mixing bowl along with the cream and vanilla. Gradually beat in the confectioners’ sugar. Continue beating until the icing is spreadable.

See more: Bake, Chocolate, Dessert, North American, Valentine's Day

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