Name: Chocolate Layer Cake with Milk Chocolate Frosting
Cook time: 1 hr
Total time: 2 1/2 hr (includes cooling)
Yield: Makes 8 to 10 servings
Ingredients: 2 cups all-purpose flour; 2/3 cup unsweetened cocoa powder (not Dutch-process); 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 2 sticks (1 cup) unsalted butter, softened; 1 cup packed dark brown sugar; 3/4 cup granulated sugar; 4 large eggs at room temperature for 30 minutes; 2 oz unsweetened chocolate, melted and cooled; 1 1/2 teaspoons vanilla; 1 1/2 cups well-shaken buttermilk; 2/3 cup whole milk; 3 large egg yolks; 1 tablespoon plus 1 teaspoon all-purpose flour; 1 1/3 cups confectioners sugar; 1 teaspoon vanilla; 3 sticks (1 1/2 cups) unsalted butter, cut into tablespoon pieces and softened; 8 oz milk chocolate, melted and cooled; 2 oz unsweetened chocolate, melted and cooled

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Chocolate Layer Cake with Milk Chocolate FrostingAnna Williams

For more information about melting chocolate, see Meltdown.

Cooks' notes:

·Cake layers can be made (but not halved) 1 day ahead and kept, wrapped well in plastic wrap, at room temperature. ·Frosting can be made 1 day ahead and chilled, covered. Bring to room temperature (do not use a microwave) and beat with an electric mixer before using.

Recipe notes

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