Homemade cakes can be a scary thing for many people. This recipe ideally skips all of the typical fuss and stress around baking a cake. A simplified cake base with a perfectly rich chocolate frosting. Just right to give you the sugar crash you desire.
2 cups (300) all-purpose flour
3/4 cup (80g) cocoa powder
2 tsp (10g) baking powder
3/4 tsp (3g) baking soda
1.5 tsp (7g) fine sea salt
3/4 cup (150g) brown sugar
1 cup (220g) granulated white sugar
1/2 cup neutral-tasting oil
2 egg yolks
2 large eggs
1 Tbsp (12g) vanilla extract
13/4 cup milk (brought to a light simmer)
4 cups (500g) powdered sugar
1/2 cup (55g) cocoa powder
Generous pinch sea salt
1/2 cup (110g) softened butter
Milk to thin (1/4 cup-1/2 cup)
Start by preparing two 9-inch cake pans by cutting the parchment paper to fit the bottoms, grease the bottom of the pan and cover with parchment paper, and then grease the parchment paper and walls of the cake pan.
Sift out all-purpose flour, cocoa powder, baking powder, baking soda, and fine sea salt. To that add in granulated sugar, and brown sugar. Whisk together.
To a medium bowl, add the egg yolks, and while whisking slowly drizzle in neutral-tasting oil. As it gets thick add in vanilla extract then continue to whisk and drizzle in the oil until all has been added.
Add in the large eggs, whisk all together and then pour the custard mix into the dry ingredients. Fold together until combined.
Separately heat up whole milk just before it starts to simmer. Pull off the heat and pour directly into the dough mixture. Whisk constantly until all is incorporated.
Split that mixture evenly between the two cake pans and bake at 350F for 30-35 minutes. Remove and let cool inside the cake pans for 10 minutes.
Carefully remove the cakes from the springform pans and gently invert them onto a wire rack to cool completely.
For the frosting, mix together powdered sugar, cocoa powder, and sea salt.
Using a stand mixer beat softened unsalted butter until creamy then add in the dry ingredients in batches and then thin it out with whole milk. The finished consistency should be thick but spreadable.
Add one of the cakes to a cutting board spreading frosting out evenly across before adding the other cake on top, gently pressing down, and then spread the remaining frosting over the top and on all sides of the cake.
Top with fresh gratings of dark chocolate.
Ideally, let sit at room temperature under a bowl for a couple of hours or overnight before serving.