A yellow layer cake frosted with chocolate buttercream fudge frosting. It’s simple yet decadent and delightful, everything a birthday cake should be! I’ve added a light sprinkling of Maldon salt flakes for color and flavor. Make sure you use good-quality chocolate and cocoa for the frosting; it makes a huge difference in flavor. Yellow layer cakes are made with egg yolks, which give the cake its color and name. The crumb is soft and delicate, and a spoonful with a layer of chocolate fudge frosting goes a deliciously long way! Tessa is also giving away a copy of her book to one lucky reader (the contest is open to US and Canadian readers only) from here. The giveaway is open for a week and ends on April 29th, 2016. I’ll pick a random winner; all you need to do is leave a comment below and share the name of your favorite birthday cake. Please don’t forget to leave your email address so I can contact you. Good luck and happy baking!
No reviews butter/non-stick cooking spray for pans 3 1/4 cups/425 g cake flour plus a little extra for dusting the pans 1 Tbsp baking powder 3/4 tsp fine sea salt 1 cup/225 g unsalted butter, at room temperature 2 cups/400 g sugar 2 tsp vanilla bean paste or 1 Tbsp vanilla extract 6 large egg yolks 1 1/2 cups/360 ml whole milk For the Fudge Frosting 1 1/2 cups/340 g unsalted butter, at room temperature 5 1/2 cups/690 g confectioner’s sugar 1/2 cup /50 g unsweetened cocoa powder 1 1/2 tsp pure vanilla extract 1/8 tsp fine sea salt 1/4 cup/60 ml heavy cream 8 oz/ 225 g semisweet chocolate melted and cooled 1 tsp salt flakes (optional) Denadena@denatestabray.net Elleneholodnak12@jcu.edu yungjee.kim@gmail.com Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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