Yellow Butter Cake w/ Chocolate Frosting

I know, I know! I am on a baking spree with the cakes (lol). There have been so many reasons to make a cake too. There is nothing more sweet than making a cake in celebration of an event. This week's cake was for my Dad's birthday. This was such a good treat as this was my first chocolate frosting. This recipe came from Joy of Baking, an online baking recipe source for amazing treats! Enjoy and happy celebrations to you and yours!

Cake Ingredients:
-6 large egg yolks
-1 cup milk
-2 teaspoons pure vanilla extract
-3 cups sifted cake flour
-1 1/2 cups granulated white sugar
-1 tablespoon + 1 teaspoon baking powder
-3/4 teaspoon salt
-12 tablespoons unsalted butter, room temperature and cut into pieces

Chocolate Frosting Ingredients:
-8 ounces semisweet chocolate, chopped
-1/4 cup cocoa powder
-3/4 cup milk
-1/2 cup unsalted butter, cut into pieces
-3 cups confectioners (powdered or icing) sugar, sifted to remove lumps
-1 1/2 teaspoon pure vanilla extract

Cake Instructions:
1. Preheat oven to 350 degrees. Spray two 9-inch cake pans or line bottoms with parchment paper.
2. In a medium bowl, lightly combine the egg yolks, 1/4 cup of milk and vanilla extract
3. In the bowl of the electric mixer, combine the dry ingredients (flour, sugar, baking powder, and salt). Mix on low for about 30 seconds until well combined.
4. Gradually add the egg mixture.
5. Divide the batter and pour into the two prepared pans. Pans should be half full.
6. bake for 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in the center.
7. Allow cakes to cool completely before applying frosting. Tip: I normally refrigerate my cakes overnight covered.

Chocolate Frosting Instructions:
1. In a stainless steel bowl placed over a saucepan of simmering water, put the chopped chocolate, cocoa powder, milk, and butter. Stir until the chocolate has melted and the mixture is smooth.
2. Remove from heat and beat in, with a hand mixer or wire whisk, the confectioners sugar and vanilla extract.
3. Cover and place the frosting in the refrigerator until it is firm (this may take a few hours). Once the frosting is firm remove from refrigerator and place in your mixing bowl. Beat the frosting for a minute or two or until it is nice and smooth and of spreading consistency.

Final Assemble: Place one cake layer on your serving plate and spread with about 3/4 cup of frosting. Place the other cake layer on top of the frosting and cover the entire cake with the remaining frosting. Cover and refrigerate the cake until serving time.