Ingredients

The following ingredients have 12 Servings
  • 1 3/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (at room temperature)
  • 1 1/3 cups granulated sugar
  • 3 large eggs
  • 1 Tablespoon pure vanilla extract
  • 2/3 cup whole milk
  • 4 ounces semi-sweet chocolate (melted)
  • 16 Tablespoons butter
  • 2 cups unsweetened cocoa powder
  • 8 cups powdered sugar
  • 1 1/3 cup heavy cream
  • 4 teaspoons pure vanilla extract

Instruction

  • Preheat the oven to 350F. Butter and flour 2 9-inch cake pans. Place a piece of parchment paper that’s been trimmed to fit in the bottom of each buttered and floured pan. Lightly spray the parchment paper with nonstick cooking spray.
  • Whisk together the flour, cornstarch, baking powder, and salt in a medium bowl.
  • Use a handheld electric mixer to cream together the butter and sugar in a large bowl. Beat in the eggs and vanilla until light and fluffy.
  • Alternate between adding the dry ingredients and the milk until they’re both fully added, being careful not to over-mix. The batter will be thick.
  • Remove 1 cup of batter to a bowl, and stir in the melted chocolate.
  • Divide the yellow batter evenly between the 2 prepared cake pans. Dollop the chocolate batter on top, and then gently swirl it in with a spatula.
  • Bake until the cakes are golden along the outside and a toothpick inserted in the center comes out clean, about 27 to 34 minutes.
  • Cool the cakes for 15 minutes in the pans, and then turn them out onto a wire rack to finish cooling, about 15 minutes. Peel off the parchment paper.