The Yankee Contender Old Fashioned Chocolate Layer Cake

For best results, don't make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.

Steps

For the cake: adjust oven rack to middle position.

Heat oven to 350f.

Grease two 9-inch-round by 2-inch-high cake pans with softened butter.

Dust pans with flour and knock out excess.

Combine chocolate , cocoa powder , and hot water in medium heatproof bowl.

Set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted , about 2 minutes.

Add 1 / 2 cup sugar to chocolate mixture and stir until thick and glossy , 1 to 2 minutes.

Remove bowl from heat and set aside to cool.

Whisk flour , baking soda , and salt in medium bowl.

Combine buttermilk and vanilla in small bowl.

In bowl of standing mixer fitted with whisk attachment , whisk eggs and yolks on medium-low speed until combined , about 10 seconds.

Add remaining 1 1 / 4 cups sugar , increase speed to high , and whisk until fluffy and lightened in color , 2 to 3 minutes.

Replace whisk with paddle attachment.

Add cooled chocolate mixture to egg / sugar mixture and mix on.

Ingredients

unsalted butter, all-purpose flour, unsweetened chocolate, dutch-processed cocoa powder, hot water, sugar, baking soda, salt, buttermilk, vanilla extract, eggs, egg yolks, semisweet chocolate, corn syrup, table salt, heavy cream