Ingredients
1¼cupscake flour
¼cupcocoa powder,unsweetened
½tspbaking powder
2stickunsalted butter
½cupwhole milk
6largeeggs
1cupsugar
1pinchsalt
1½cupsheavy cream
1½lbsmilk chocolate
milk chocolate,shaved
Preparation
Preheat oven to 325 degrees F. Butter and flour two 9-inch-square cake pans.
In a medium bowl, whisk cake flour, cocoa, and baking powder.
In a medium saucepan, melt butter in milk over low heat.
Transfer to a large bowl and let cool slightly.
Whisk in egg yolks and half a cup of the sugar. Add the dry ingredients and whisk until smooth.
In a clean bowl, beat egg whites with salt until soft peaks form.
Gradually add remaining sugar and beat at medium-high speed until whites are stiff and glossy.
Fold beaten whites into the batter until no streaks remain.
Divide batter between the pans and bake for 25 minutes, until the cakes are springy and a toothpick inserted in the centers comes out clean.
Transfer the cakes to a rack and let cool completely.
Meanwhile, in a medium saucepan, bring cream to a simmer. Put chocolate in a heatproof bowl and pour hot cream on top.
Let stand for 3 minutes, then whisk until smooth.
Let frosting stand at room temperature for about 1 hour, stirring occasionally, until thick enough to spread.
Turn the cakes out of the pans and put one layer on a plate.
Top with 1 cup of frosting, spreading it to the edge.
Top with the second layer and spread remaining frosting over the top and sides.
Let the cake stand at room temperature for about 30 minutes before cutting into squares.
