Ingredients

The following ingredients have 12 Servings
  • 2 1/4 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 3/4 cup unsalted butter
  • 3 large eggs
  • 1 large egg yolk
  • 3/4 cup milk
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 6 ounces good-quality semisweet chocolate (chopped)
  • 6 tablespoons unsalted butter
  • 2 1/2 cups powdered sugar
  • 1 tablespoon light corn syrup
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract

Instruction

  • Preheat oven to 350 F. Grease 2 9-inch round cake pans then line with parchment paper circles. The grease will help hold the parchment in place as well as help you remove the cake when done.
  • In a medium bowl, stir or whisk together the cake flour, baking powder and salt. Set aside.
  • Add extracts to the milk in measuring cup or bowl. Set aside.
  • With mixer on medium speed, beat butter until creamy. Gradually add in sugar until incorporated. Add eggs and yolk one at a time until incorporated. Turn off mixer and scrape sides of bowl.
  • With mixer on low speed, gradually add half of the dry ingredients, then half of the milk mixture. Mix in remaining dry and wet ingredients and mix until it all comes together. Scrape down sides if needed. Beat on medium speed for 2 minutes to aerate the batter.
  • Pour batter into prepared cake pans and bake for 22-32 minutes, or until cake tester comes out clean and top springs back to your touch.
  • Cool in pan on wire rack for 10 minutes then remove from pans and cool completely.