1cupchopped bittersweet chocolatesemisweet will make it too sweet
½teaspoonkosher salt
1teaspoonvanilla extract
3cupsconfectioners’ sugar
¼cupmilkplus additional as needed
Instructions
Preheat the oven to 350°F. Butter and flour two 9-inch round baking pans.
Make the cake: In a medium bowl stir together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In a large bowl, whisk the eggs, then add the butter and the granulated and brown sugar and whisk to combine. Add the vanilla, yogurt and water and whisk to blend well. Dump in the flour mixture and whisk to combine (you can also do this with a mixer on low speed). Turn the mixture into the two prepared cake pans, dividing the batter evenly, and smoothing the top with a spatula.
Bake the cakes for 25 to 30 minutes, or until a wooden skewer or toothpick inserted in the center of the cakes comes out clean. Cool the cakes in the pans on wire racks for 15 minutes, then turn the cakes out of the pans and finish cooling them on the racks.
Make the frosting: In a small saucepan melt the butter and the chocolate over low heat, whisking frequently until he chocolate is melted. Whisk in the salt and vanilla, then add the confectioners’ sugar and ¼ cup milk and whisk until everything is creamy and smooth. If you want really fluffier and you don’t want to break a sweat, grab that electric mixer and beat away.
Frost the cakes with the frosting.
Notes
This is the perfect cake for when you don't know if you want chocolate or vanilla...but don't want to make both layers or swirled.