CHOCOLATIER CLASSIC CHOCOLATE CAKE AND CREAMY CHOCOLATE FROSTING

Chocolatier Classic Chocolate Cake and Creamy Chocolate Frosting image

Provided by Sydney Mike

Categories Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 15

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6 ounces dark chocolate, baking bar melted, cooled slightly
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
3/4 cup unsalted butter, softened
1 teaspoon vanilla extract
3 large eggs
1 cup whole milk
1/2 cup unsalted butter, softened
2 ounces dark chocolate, baking bar broken into small pieces
2 1/2 cups powdered sugar, divided
1 teaspoon vanilla extract
1/8 teaspoon salt
2 -3 tablespoons whole milk

Steps:

Preheat oven to 350 degrees F, then grease & flour two 9" round baking pans or one 13"x9" baking pan.
FOR THE CAKE, in small bowl, whisk together flour, baking soda & salt.
In large mixer bowl, beat together sugar, butter & vanilla extract.
Add eggs to butter mixture, & beat 1 minute.
To the butter mixture, add melted, cooled chocolate, & beat.
Alternately beat flour mixture & milk into butter mixture.
Spoon & spread into prepared baking pan(s).
Bake 25-30 minutes FOR THE TWO ROUND PANS, or 30-32 minutes FOR THE 13"x9" PAN, or until toothpick inserted in center comes out clean.
If using round pans, cool 20 minutes, then invert onto wire rack(s) to cool completely.
FOR THE FROSTING, microwave butter & chocolate in small, uncovered, microwave-safe mixer bowl on HIGH (100%) power for 45 seconds.
Stir, & if parts remain unmelted, microwave at additional 10- to 15-second intervals, stirring just until smooth.
Cool to room temperature.
Beat 1 cup powdered sugar, vanilla & salt into chocolate mixture until creamy.
Gradually beat in remaining powdered sugar alternately with milk until smooth.
Frost the cake before serving.