# Ingredient List:
→ Cake Components
01 - 7 oz unsalted butter, softened, plus extra for greasing pans
02 - 7 oz dark chocolate (minimum 50% cocoa solids), chopped
03 - 9 oz light brown sugar, packed
04 - 3 large eggs, room temperature
05 - 7 oz all-purpose flour
06 - 1 ½ teaspoons baking powder
07 - ¼ teaspoon fine sea salt
08 - 2 oz unsweetened cocoa powder
09 - ⅔ cup whole milk
10 - 1 teaspoon pure vanilla extract
→ Chocolate Icing
11 - 5 oz dark chocolate, chopped
12 - 3.5 oz unsalted butter, softened
13 - 7 oz powdered sugar, sifted
14 - 3 tablespoons whole milk
# How To Make It:
01 - Preheat oven to 350°F. Generously grease two 8-inch round cake pans with butter and line bottoms with parchment paper.
02 - Place butter and chopped chocolate in a heatproof bowl set over a saucepan of simmering water. Stir occasionally until completely melted and smooth. Remove from heat and let cool for 5 minutes.
03 - In a large mixing bowl, whisk sugar and eggs vigorously until mixture becomes pale, thick, and doubled in volume, about 3-4 minutes.
04 - Pour the melted chocolate mixture into the egg mixture, folding gently with a spatula. Add vanilla extract and incorporate until uniform.
05 - In a separate bowl, sift together flour, baking powder, salt, and cocoa powder to aerate and remove lumps.
06 - Gradually fold dry ingredients into the wet mixture in three additions, alternating with milk. Mix until just combined and smooth, being careful not to overmix.
07 - Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted into center comes out with moist crumbs but no wet batter.
08 - Let cakes cool in pans for 10 minutes, then invert onto wire rack. Peel off parchment and cool completely before frosting, about 1 hour.
09 - Melt chocolate and butter together over simmering water, stirring until smooth. Remove from heat and gradually beat in powdered sugar and milk until glossy and spreadable.
10 - Place first cake layer on serving plate. Spread with one-third of frosting. Top with second cake layer and cover top and sides completely with remaining frosting, smoothing with an offset spatula.
