Directions
- 1Prepare two 9-inch springform cake pans: unlock them, cut out parchment paper to fit the bottom, grease the bottom and parchment paper, and grease the walls.
- 2Sift together 2 cups (300 grams) of all-purpose flour, ¾ cup (80 grams) of cocoa powder, 2 teaspoons (10 grams) of baking powder, ¾ teaspoon (3 grams) of baking soda, 1 ½ teaspoons (7 grams) of fine sea salt, and 1 cup (220 grams) of granulated white sugar.
- 3Add ¾ cup (150 grams) of brown sugar and whisk until thoroughly combined.
- 4In a separate bowl, whisk together 2 egg yolks and slowly drizzle in ½ cup (120 milliliters) of neutral-tasting oil while whisking, until emulsified.
- 5Add 1 tablespoon (12 grams) of vanilla extract and continue to drizzle in the oil until all of it is added.
- 6Add 2 large eggs and whisk together.
- 7Pour the custard-like mixture into the dry mix and fold until combined; it will get dry, clumpy, and crumbly.
- 8Heat 1 ¾ cups (415 milliliters) of whole milk until it begins to simmer, but do not boil it.
- 9Remove from heat and whisk into the crumbly mixture until smooth.
- 10Evenly split the batter between the two prepared cake pans and bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 11Let cool in the cake pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
- 12Mix together 4 cups (500 grams) of powdered sugar, ½ cup (55 grams) of cocoa powder, and a generous pinch of sea salt.
- 13Beat ½ cup (110 grams) of softened unsalted butter until creamy.
- 14Beat in the powdered sugar mixture in batches until thoroughly combined, then thin out with whole milk (¼ cup to ½ cup).
- 15Frost the cakes: place one cake layer on a cake stand or cutting board, add about a cup of frosting to the center, spread evenly, add the next cake layer on top, smush down, and spread the remaining frosting on top and sides to seal the edges.
- 16Garnish with freshly grated dark chocolate.
- 17Let set for at least a couple of hours or overnight before slicing and serving. You can also cut and serve immediately.
Ingredients
- 2 cups all-purpose flour
- 300 grams all-purpose flour
- 0.75 cups cocoa powder
- 80 grams cocoa powder
- 2 teaspoons baking powder
- 10 grams baking powder
- 0.75 teaspoons baking soda
- 3 grams baking soda
- 1.5 teaspoons fine sea salt
- 7 grams fine sea salt
- 1 cup granulated white sugar
- 220 grams granulated white sugar
- 0.75 cups brown sugar
- 150 grams brown sugar
- 2 egg yolks
- 0.5 cups neutral-tasting oil
- 120 milliliters neutral-tasting oil
- 1 tablespoon vanilla extract
- 12 grams vanilla extract
- 2 large eggs
- 1.75 cups whole milk
- 415 milliliters whole milk
- 4 cups powdered sugar
- 500 grams powdered sugar
- 0.5 cups cocoa powder
- 55 grams cocoa powder
- 1 pinch sea salt
- 0.5 cups unsalted butter
- 110 grams unsalted butter
- 0.25 cups whole milk
- 0.5 cups whole milk
- 1 dark chocolate
Equipment
9-inch cake pansparchment paperwhiskstand mixer or electric beaters
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