Chocolate Layer Cake with Mocha Milk Chocolate Frosting
"For best results in texture and flavor, this recipe needs natural (nonalkalized) cocoa, such as Hersheyâ??s, Nestlé, or Ghiradelli, rather than Dutch-processed (alkalized) cocoa. Amounts for flour, cocoa, and butter are listed by weight (oz.) and by volume (cups or Tbs.); use either measurement...."
INGREDIENTS
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10-1/2 oz. (3 cups) sifted cake flour ÂÂ
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1-1/2 tsp. baking soda
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1/2 tsp. table salt
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1 cup boiling waterÂ
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2-1/2 oz. (3/4 cup plus 2 Tbs.) unsifted unsweetened natural (nonalkalized) cocoa
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3/4 cup cold waterÂ
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1/2 cup cold plain yogurt (regular or lowfat)
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1 Tbs. pure vanilla extract
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6 oz. (12 Tbs.) unsalted butter, softened at room temperature
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2-2/3 cups granulated sugar
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3 large eggs, at room temperature
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24 oz. milk chocolate, chopped into matchstick-size pieces Â
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3 oz. (6 Tbs.) unsalted butter, cut into small pieces
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4-1/2 tsp. instant espresso powder
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Scant 1/8 tsp. table salt
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1 cup plus 2 Tbs. heavy cream
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1-1/2 tsp. pure vanilla extract
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