YELLOW LAYER CAKE WITH FUDGE FROSTING

By foodiva

Ingredients

• For the cake
• 2 and 1/4 cups flour
• 1 tsp baking soda
• 1/2 tsp salt, if using unsalted butter
• 1 cup butter, at room temp (230 gms)
• 1 and 1/2 cups caster sugar
• 2 eggs, at room temp
• 1 tsp vanilla extract
• 1/2 cup yoghurt, at room temp (preferably made of whole milk)
• 1 cup whole milk, at room temp
• For the frosting
• 2 cups icing sugar/powdered sugar
• 2/3 cup cocoa powder
• 6 tbsps butter, at room temp
• 6 to 8 tbsps cream (preferably whipping cream, which is thicker than regular cream)
• 2 tbsps milk, optional

Details

Servings 8
Preparation time 30mins
Cooking time 75mins
Adapted from thedessertedgirl.com

Preparation

Step 1

Instructions
First make the cake. Sift the flour, baking soda and salt, if using. Set aside.

Preheat the oven to 175 C and generously grease an 8" springform pan. You could also use two 6" pans to make a taller cake and adjust baking times as needed.

Beat the butter and sugar until pale and fluffy, then add the eggs and vanilla. Beat till combined.

Add the yoghurt and mix well.

Now add the flour mixture slowly, alternating with the milk, until both are completely mixed in. The batter will be thick.

Pour into the prepared cake tin and smooth the top. Bake for 45 to 50 mins, covering the top loosely with aluminium foil about halfway through baking so that the top doesn't burn. The cake is done when a toothpick poked in the center comes out clean or only with a few moist crumbs. This cake takes a longish time to bake, and since all ovens are different, start checking for doneness around 40 minutes.

Allow the cake to cool in the pan for about 20 minutes, then, undo the sides of the pan and let it cool further. Once the cake is warm, but not hot, transfer it to the fridge to chill for about 1 hour. Leave the top and sides open to prevent sogginess.

Use a long, sharp knife to slice off any uneven top bits of the cake, then slice the cake horizontally in the middle to create two layers. Using a large metal spatula, lift the top layer off and set aside.

To make the frosting, sift the sugar and cocoa very well, there should be no lumps. In a separate bowl, beat the butter until fluffy, then add the sugar and cocoa mixture, alternating with the cream. Beat till smooth and creamy. If needed, add more cream or whole milk to get the frosting to a thick, but spreadable consistency.

Spread about ⅔rd of the frosting on the lower half of the cake, taking care not to push it too near the edges because it will spill over when you place the top half on it.

Now gently lift the top, place it on the frosted lower half and press down lightly. Spoon the remaining frosting on top and using a thin metal spatula, spread it evenly and push it down to the sides to coat them as well. Don't worry about a mess :)

I recommend slicing and eating the cake immediately, but you can also chill it to give the frosting a chance to set a bit. Allow to come to room temperature before serving for the most decadent bites!

Instructions