- 8
Ingredients
- Cake:
- 1 cup plus 2 tbs unsweetened cocoa powder
- 1 cup boiling water
- 1 cup whole milk
- 1 tsp fresh lemon juice
- 2 1/4 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/3 cups sugar
- 3/4 cup (packed) dark brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- Frosting:
- 2 cups heavy whipping cream
- 6 tbs dark corn syrup
- 24 ounces high-quality milk chocolate (such as Lindt). finely chopped
- Pinch of salt
Preparation
Step 1
Cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Place cocoa in small bowl. Add 1 cup boiling water; whisk until smooth. Cool. Combine milk and lemon juice in another small bowl. Let stand until milk forms some thick curds, about 10 minutes. Sift flour, baking powder, baking soda, and salt into medium bowl.
Using electric mixer. beat butter in large bowl until smooth. Add both sugars and beat until blended. Beat in eggs 1 at a time. Beat in cocoa mixture and vanilla. Beat in flour mixture in 3 additions alternately with milk mixture in 2 additions. Divide batter between pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks. Cut around cakes to loosen; turn out of pans.
Frosting:
Bring cream and corn syrup to simmer in heavy large saucepan over medium-high heat. Remove from heat. Add chocolate and salt; stir until melted and smooth. Refrigerate until cold, about 25 minutes. Using electric mixer, beat frosting until just lighter in color, about 1 minute.
Place 1 cake layer, flat side up, on plate. Spread with 2 cups frosting. Top with second cake layer, flat side down. Spread remaining frosting thickly over top and sides of cake.