Yellow Butter Cake: Preheat oven to 350 degrees F (180 degrees C).
Butter and flour (or spray with a non stick vegetable/flour spray) two 9 x
2 inch (23 x 5 cm) cake pans.
In a bowl
sift or whisk the flour with the baking powder, and salt.
In the bowl
of your electric mixer, or with a hand mixer, beat the butter until soft and
creamy (about 1-2 minutes). Gradually add the sugar and beat until light and
fluffy (about 3-5 minutes). Add egg yolks, in two batches, beating well after each
addition. Scrape down the sides of the bowl
Add the vanilla extract and beat until combined.
With the mixer on low
speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning
and ending with the flour.
Evenly divide the
batter between the prepared pans, smoothing the tops with an offset
spatula or back of a spoon. Bake 22 to 28 minutes or until a
toothpick inserted into the center of the cake just comes out clean and the cake
springs back when pressed lightly in center.
cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert
the cakes onto a greased rack. To prevent cracks, reinvert cakes so
that tops are right side up. Cool completely before frosting.
Melt the chocolate in a heatproof bowl placed over a saucepan of simmering
water. Remove from heat and let cool to room temperature.
In the bowl of
your electric mixer, or with a hand mixer, beat the butter until smooth and
creamy (about 1-2 minutes). Add the sugar and beat until it is light and fluffy
(about 2-3 minutes). Beat in the vanilla extract. Add the chocolate and beat on
low speed until incorporated. Increase the speed to medium-high and beat until
frosting is smooth and glossy (about 2 minutes).
Place one cake layer on your serving plate and spread with about 3/4 cup (180 ml) of
frosting. Place the other cake layer on top of the frosting and cover the
entire cake with the remaining frosting.
Makes one - 9 inch
(23 cm) layer cake.
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