Directions

• Vanilla Butter Cake
• Pre-heat oven to 350 degrees. Grease two 8-inch cake pans and set aside.
• Whisk together the dry ingredients and set aside. Combine milk and glycerin in a small bowl and set aside.
• Using an electric mixer, combine the butter and sugar until pale and fluffy (3 to 5 minutes). Beat in the egg yolks, one at a time, until smooth. Add in the vanilla and mix until combined. Stop the mixer and scrape down the bowl.
• With the mixer on low, gradually add in half of the dry ingredients. Slowly stream in the milk mixture and mix until combined. Add in the remaining dry ingredients and mix until the last streaks of flour disappear. Mix on medium until well combined.
• Evenly distribute the batter between the two pans. Bake for 28 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool on a wire rack for 10 to 20 minutes before removing the cakes from their pans.
• For the Fudge Frosting
• Using an electric mixer, cream the butter until soft and smooth. With the mixer on low, gradually add in the salt, confectioners’ sugar, cocoa, vanilla, and cream until incorporated.
• Mix on medium until soft and silky, yet not runny, adding more milk as needed. Stop the mixer and scrape down the bowl. Add in the melted chocolate and mix until combined.
• Assemble the cake
• Once the cakes have completely cooled, you can halve them horizontally to create four even layers of cake – I decided to have only 2 layers instead.
• Level the cakes and choose which layer will be at the bottom. Place it on a plate or serving dish. Spread 3/4 cup (180 gr) of the fudge frosting with an offset spatula. If you have only two layers, double the amount of frosting.
• Place the next layer of cake on top and repeat. Frost the sides and top with the remaining fudge frosting.

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