Chocolatier Classic Chocolate Cake and Creamy Chocolate Frosting

Recipe by Sydney Mike
READY IN: 40mins




  • Preheat oven to 350 degrees F, then grease & flour two 9" round baking pans or one 13"x9" baking pan.
  • FOR THE CAKE, in small bowl, whisk together flour, baking soda & salt.
  • In large mixer bowl, beat together sugar, butter & vanilla extract.
  • Add eggs to butter mixture, & beat 1 minute.
  • To the butter mixture, add melted, cooled chocolate, & beat.
  • Alternately beat flour mixture & milk into butter mixture.
  • Spoon & spread into prepared baking pan(s).
  • Bake 25-30 minutes FOR THE TWO ROUND PANS, or 30-32 minutes FOR THE 13"x9" PAN, or until toothpick inserted in center comes out clean.
  • If using round pans, cool 20 minutes, then invert onto wire rack(s) to cool completely.
  • FOR THE FROSTING, microwave butter & chocolate in small, uncovered, microwave-safe mixer bowl on HIGH (100%) power for 45 seconds.
  • Stir, & if parts remain unmelted, microwave at additional 10- to 15-second intervals, stirring just until smooth.
  • Cool to room temperature.
  • Beat 1 cup powdered sugar, vanilla & salt into chocolate mixture until creamy.
  • Gradually beat in remaining powdered sugar alternately with milk until smooth.
  • Frost the cake before serving.