yellow buttercake n choc frosting

Yellow Butter Cake Recipe:

6 largeeggyolks

1 cup (240 ml) milk

2 teaspoons (8 grams) purevanillaextract

3 cups (300 grams) sifted cakeflour

1 1/2 cups (300 grams) granulated whitesugar

1 tablespoon + 1 teaspoon (20 grams)baking powder

3/4 teaspoon (5 grams) salt

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

Chocolate Frosting:

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

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

3/4 cup (180 ml) milk

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

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

1 1/2 teaspoon purevanillaextract

This Yellow Butter Cake is your classic layer cake that we like to serve at special occasions like birthdays and anniversaries. It consists of two layers of a moist yellow butter cake that are filled and frosted with a smooth and creamy chocolate frosting that contains both semi sweet (or bittersweet) chocolate and cocoa powder. Before we begin I should first explain the difference between a yellow and a white butter cake. If we put the mixing methods aside, we find that while the two batters both contain butter, sugar, eggs, flour and milk, the difference is that a yellow cake contains just the egg yolks, whereas a white cake contains whole eggs. Now, this cake recipe comes from Rose Levy Beranbaum's Cake Bible and it uses a slightly different method to mix the batter. Instead of the more common 'creaming' method where the butter and sugar are creamed together first and then the eggs, followed by the flour and milk are added, this recipe uses what we call the 'one bowl' or 'quick method'. This means all the dry ingredients are first put into a mixing bowl and then room temperature butter, along with a little milk, are added. These ingredients are beaten together and then the eggs, vanilla extract, and remaining milk are beaten into the batter. The reason for adding the liquid 'after' the butter and flour have been combined, (instead of 'with' the flour) is to reduce the gluten formation in the flour. This can only happen if the butter has first had the chance to coat all of the flour before the liquid is added which has a toughening affect. This method produces a cake that literally seems to melt-in-your-mouth and it has a very moist, dense, and velvety texture. The only downside to this method is that you will notice that the cake layers do not have quite the volume of cakes that are made with the creaming method. I think, however, that it is worth sacrificing a little bit of volume to get such outstanding taste and texture. The most important thing to remember when making this type of cake is to have all the ingredients at room temperature and to make sure you follow the instructions on mixing. Once the cake layers have been baked and completely cooled, we are going to frost the cake with a delicious chocolate butter frosting. This frosting has a good chocolate flavor as it contains both semi sweet chocolate and cocoa powder. Besides the chocolate it also contains unsalted butter, milk, vanilla extract, and confectioners (powdered or icing) sugar, which produces a smooth and buttery chocolate frosting that contrasts nicely with the yellow cake.

Yellow Butter Cake: Preheat oven to 350 degrees F (177 degrees C). Spray two 9-inch x 1 1/2 inch (23 x 4 cm) cake pans with Bakers Joy, line bottoms with parchment paper, then spray again with Bakers Joy. Set aside. In a medium 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. Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula. (Pans will be about half full.) 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 cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side 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. Assemble: Place one cake layer on your serving plate and spread with about 3/4 cup of frosting. Place the other cake layer on top of the frosting and cover the entire cake with the remaining frosting. Cover and refrigerate the cake until serving time. Makes one - 9 inch (23 cm) layer cake.