Happy Fathers Day and Happy Summer Solstice!
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
4 ounces chocolate, chopped
6 tablespoons unsalted butter
1 teaspoon vanilla extract
2 eggs, lightly beaten
1 1/3 cups cream
1 1/2 cups sugar
6 ounces chocolate, chopped
1 stick plus 2 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
pinch of salt
MAKE THE CAKE
Heat the oven to 350F. Butter and flour two 8-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
In a saucepan, bring the sugar and 2 cups of water to a boil, stirring until the sugar dissolves, pour into a heatproof bowl. Add the chocolate and butter and stir until the chocolate melts and the mixture cools slightly. Beat in the vanilla and eggs. Add the dry ingredients and beat until smooth.
Pour the batter into the pans and bake for 30 minutes, until a cake tester inserted in the center of the cakes comes out clean. Cool cakes on a rack for 25 minutes, then invert them onto the rack to cool completely. Peel off the wax paper.
MAKE THE FROSTING
In a medium saucepan, bring the cream and sugar to a boil. Reduce the heat to low and simmer, stirring, until the cream reduces slightly, 6 minutes. Pour the cream into a heatproof bowl and add the remaining ingredients. Stir until the chocolate and butter are melted.
Set the bowl in ice water. Using a handheld electric mixer, beat the frosting at medium speed until thick and glossy, 5 minutes.
Set one cake on a platter, right side up. Using a metal spatula, spread one-third of the frosting evenly over it. Top with the second cake and spread with the remaining frosting.
Recipe adapted from Food and Wine, December 2010