Double Decker Chocolate Cake

For the record, this chocolate cake was a complete disaster. I was trying to put it together in the two hours between class and work and...well, I finished it, but I broke things, burnt chocolate, and melted a plastic measuring cup.



On top of this, I have a bad habit of not reading completely through recipes, so when I got to the frosting, I panicked - I've never done anything with custard before. Besides melting a few things, though, it turned out well.



I'm not a fan of chocolate cake, but I was craving one and this one satisfied my craving. It got better after a night in the refrigerator in terms of moistness, but other than that, it was a keeper.

Chocolate Layer Cake with Milk Chocolate Frosting
Makes one two- or four-layer cake

2 cups all-purpose flour
2/3 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup packed dark brown sugar (I used half dark, half light)
3/4 cup granulated sugar
4 large eggs
2 ounces unsweetened chocolate, melted and cooled
1 1/2 teaspoons vanilla
1 1/2 cups well-shaken buttermilk (or 1 1/2 cups milk mixed with 1 1/2 tablespoons vinegar)

2/3 cup whole milk (I used 1%)
3 large egg yolks
1 tablespoon plus 1 teaspoon all-purpose flour
1 1/3 cups confectioners sugar
1 teaspoon vanilla
1 1/2 cups unsalted butter, cut into tablespoon pieces and softened
8 ounces milk chocolate, melted and cooled
2 ounces unsweetened chocolate, melted and cooled


Put the oven rack in middle position and preheat oven to 350 degrees. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of parchment or wax paper (I actually skipped this part and the cake popped right out of the pan still). Butter paper and dust pans with cocoa powder, knocking out excess.

Sift together flour, cocoa, baking soda, and salt into a small bowl. Beat together butter and sugars in a large bowl using an electric mixer at medium-high speed until light and fluffy, 3 to 4 minutes in a standing mixer or 4 to 5 minutes with a handheld. Add eggs 1 at a time, beating well after each addition. Add chocolate and vanilla and beat until just combined. Reduce speed to low and add flour mixture and buttermilk alternately in 3 batches, beginning and ending with flour mixture and mixing until just combined.

Divide batter between cake pans, spreading evenly, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 25 to 35 minutes. Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of each layer, then invert onto racks. Peel off paper and cool layers completely.

While waiting for the cake to cool, make the frosting. Heat milk in a 1- to 1 1/2-quart heavy saucepan over moderate heat until hot. Whisk together yolks, flour, 1/3 cup confectioners sugar, and a pinch of salt in a bowl, then add hot milk in a stream, whisking. Transfer custard to saucepan and bring to a boil over moderate heat, whisking. Reduce heat and simmer, whisking, 2 minutes (mixture will be very thick), then transfer to a large bowl. Cover surface of custard with a buttered round of wax paper and cool completely, about 45 minutes.

Add vanilla and remaining cup confectioners sugar to custard and beat with cleaned beaters at moderate speed until combined well, then increase speed to medium-high and beat in butter, 2 tablespoons at a time, until smooth. Add chocolates and beat until combined well.

If you want a four-layer cake, halve each cake layer horizontally using a long serrated knife. Layer cake, using a heaping 1/2 cup frosting between each layer, then frost top and sides with remaining frosting.