By Cheryl and Griffith Day, CountryLiving
This simple cake takes a decadent turn with a generous coating of chocolate buttercream frosting.
Total Time:
Prep:
Level:
Moderate
Yield:
9 to 12 servings
Ingredients
- 1 c. unsalted butter
- 1¼ c. unbleached all-purpose flour
- 1 c. whole milk
- 1 tsp. pure vanilla extract
- 1¾ c. cake flour
- 1 tbsp. baking powder
- ¾ tsp. fine sea salt
- 1½ c. granulated sugar
- ½ c. packed light brown sugar
- 4 large eggs
- 1 c. semisweet chocolate chips
Classic Chocolate Buttercream
- 4 oz. semisweet chocolate
- ¾ c. unsalted butter
- 1 tbsp. whole milk
- ½ tsp. pure vanilla extract
- 1½ c. confectioners' sugar
Directions
- Position a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9- by 13- by 2-inch baking pan, then line with parchment, leaving an overhang on the long sides. Butter the parchment, then dust with flour, tapping out excess.
- Mix together milk and vanilla in a bowl. Sift together both flours, baking powder, and salt.
- Beat butter and both sugars on medium-high speed with an electric mixer, until light and fluffy, 3 to 5 minutes. Reduce speed to low and add eggs, one at a time, beating well after each addition.
- Add flour mixture in thirds, alternating with milk mixture and beginning and ending with flour. Fold in the chips.
- Transfer batter to the prepared pan and smooth the top. Tap the pan on the counter to remove any air bubbles.
- Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool for 15 minutes. Use the parchment to remove from the pan and invert onto a wire rack. Peel off the parchment and cool completely.
- Invert cake onto a platter and frost with buttercream frosting.
- To make the buttercream: Place chocolate in a heatproof bowl set over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water). Cook, stirring until melted. Remove from the heat and cool until tepid.
- Beat butter on medium speed with an electric mixer, until smooth and creamy, 2 to 3 minutes. Beat in milk, then chocolate, then vanilla. reduce mixer to low and gradually add sugar. Continue beating until creamy and silky.
