- Preheat oven 180c/350f
- Grease and flour 2 -9” cake pans
- 6 large egg yolks
- 1 cup milk
- 2 1⁄4 teaspoon vanilla
- 3 cups cake flour –sifted
- 1 1⁄2 cups sugar
- 1 tablespoon and 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 12 tablespoons butter (softened)
In med bowl lightly combine yolks, 1⁄4 of the cup of milk and vanilla.
In a seperate bowl combine the dry ingredients and mix on low for 30 seconds to blend. Add the butter and the remaining 3⁄4 cup of milk. .
Beat on low then to med speed for 2 minutes .
Add egg mixture in 3 batches, beating for 10- 15 seconds after each addition incorporating the ingredients and strengthening the structure.
Scrape down the sides.
Scrape the batter into prepared pans until each pan is half full.
Bake at 25-35 minutes.
Cool cakes on racks for 10 minutes before removing from pans.
- 12 oz. 60%chocolate (I like Felchlin Accra for this)
- 12 oz heavy cream
- 1 1/2 oz. Frangelico
- splash cold black coffee
Place chocolate disks in bowl (or chop chocolate roughly if not in disks)
Heat cream to a scald.
Add Frangelico and coffee
SLOWLY pour hot cream over chocolate .
The better the chocolate, the slower you need to incorporate in the hot cream.
Whisk cream and chocolate until smooth. Set aside to cool.
For perfect spreading consistency, leave out over night.
Frost layer cake