Yellow Butter Cake with Chocolate and Almonds

Yellow Butter Cake Recipe:

Ingredients:

6 large egg yolks

1 cup (240 ml) milk

2 teaspoons (8 grams) pure vanilla extract

3 cups (300 grams) sifted cake flour

1 1/2 cups (300 grams) granulated white sugar

1 tablespoon + 1 teaspoon (20 grams) baking powder

3/4 teaspoon (5 grams) salt

12 tablespoons (170 grams) unsalted butter, room temperature and cut into pieces

For the Chocolate Frosting:

8 ounces (225 grams) bittersweet or semisweet chocolate, chopped

1/4 cup (25 grams) cocoa powder (can use Dutch-processed or regular unsweetened cocoa powder)

1/4 cup (180 ml) milk

1/2 cup (113 grams) unsalted butter, cut into pieces

3 cups (345 grams) confectioners (powdered or icing) sugar, sifted to remove lumps

1 1/2 teaspoon pure vanilla extract

2 tablespoons coarsely crushed almonds

Method:

Preheat oven to 350 degrees F. Spray a 9-inch x 1 1/2 inch cake pan with cooking spray, line bottom with parchment paper, then spray again with cooking spray. Set aside.

In a bowl lightly combine the egg yolks, 1/4 cup (60 ml) milk, and vanilla extract.

In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup (180 ml) milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.

Pour the batter into the prepared pan, smoothing the surface with an offset spatula. Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.

Place the cake on a wire rack to cool, in the pans, for about 10 minutes. Then invert the cakes onto a greased rack/ cake dish. To prevent splitting, reinvert cake so that the top is up. Cool completely before frosting.

Chocolate Frosting:

 In a stainless steel bowl placed over a saucepan of simmering water, put the chopped chocolate, cocoa powder, milk, and butter. Stir until the chocolate has melted and the mixture is smooth. Remove from heat and beat in, with a hand mixer or wire whisk, the confectioners sugar and vanilla extract. If the frosting is lumpy, strain through a strainer to remove any lumps. Cover and place the frosting in the refrigerator until it is firm (this may take a few hours). Once the frosting is firm remove from refrigerator and place in your mixing bowl. Beat the frosting for a minute or two or until it is nice and smooth and of spreading consistency.

Place the cake layer on your serving plate and spread the frosting. Scatter the almonds on top of the chocolate layer.Cover and refrigerate the cake until serving time.

I know this cake takes time but it tastes and looks yumm!