Grease and flour two 8-inch cake pans.
2 cups all-purpose flour, sifted
1 + 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
Sift flour and sugar, baking powder and salt in the bowl of kitchen aid mixer.
Add butter, milk and vanilla.
Beat to incorporate.
Add eggs and mix well. Be mindful not to over mix.
Pour batter into prepared pans, dividing equally among both.
Bake 30 to 35 minutes
Cool in pans ,remove from pans after 15 minutes .
cool cakes on wire racks.
Frost cake with your favorite icing_ Mine is
12 oz. bittersweet chocolate
13 1/2 heavy cream
1 oz. cognac or other liqueur-optional
Chop chocolate into fine pieces and place in bowl.
Heat cream to a scald.
Pour hot cream over chocolate and let stand one minute.
Whisk cream and chocolate until smooth.
Add cognac if desired and stir.
Set aside to cool.
At this point you may pour your ganache over cake for a smooth finished cake. But if you prefer the traditional “frosting” that you apply with a spatula then
The longer you leave it out the thicker it will become.
To get real frosting consistency, whip the ganache at this stage.
I like to leave it out over night but if you want to “frost” your cake sooner than later, chill it until desired consistency.
If by chance it becomes too solid for your comfort the simply whisk frosting over hot water bath to soften.