Chocolate Fudge and Golden Layer Cake

Recipe by spatchcock
READY IN: 1hr 15mins
SERVES: 12-16




  • Preheat the oven to 375 degrees F.
  • Butter and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper.
  • Sift the flour, baking powder, and salt together 3 times and set aside.
  • In a mixer fitted with a whisk attachment, cream the butter until smooth and fluffy.
  • Add the sugar and mix until blended.
  • Add the eggs, 1 at a time, mixing after each addition until blended.
  • Add the vanilla and almond extracts and mix.
  • With the mixer running at low speed, and working in alternating batches, add the dry ingredients and the milk to the butter mixture, mixing just to combine after each addition.
  • Mix until just smooth.
  • Pour into 2 cake pans.
  • Bake until risen, golden, and firm to the touch, about 25 to 30 minutes.
  • Let cool in the pans.
  • For the frosting: In a mixer with a whip attachment, cream the butter well.
  • Add the confectioners' sugar gradually.
  • Add the melted chocolate, then the vanilla.
  • Add the milk by spoonfuls until you have reached a fudgy yet spreadable consistency.
  • Once the cakes have cooled, place 1 layer on a serving platter and cover the top with frosting.
  • Place the second layer on top of that but bottom-side up, to create a nice flat top.
  • Press down to secure the layer.
  • Frost the top and sides using a swirling motion.
  • Or if you want it to look more professional, do a crumb layer of frosting, chill, then do a topcoat.