Yellow Cake with Chocolate Icing

Here is a cake recipe from the latest Ricardo magazine.  Do not be fooled by the light color of the icing.  This icing is rich, but not too sweet and very chocolaty.   It is easy to spread, and would also make a great icing for cupcakes. The yellow cake is a light/rich sponge, made rich by the eggs yolks and butter, and light in texture due to the meringue. Basically a perfect birthday cake that pleases both vanilla, and chocolate lovers!

Yellow Cake with Chocolate Icing 

Yield:10 portions

(translated from Ricardo Volume 11 Numéro 4)

Cake

• 560 ml (2 1/4 cups) all purpose flour
• 10 ml (2 teaspoons) baking powder
• 1 ml (1/4 teaspoon) baking soda
• 1 ml (1/4 teaspoon) salt
• 3 egg whites
• 375 ml (1 1/2 cups) sugar
• 180 ml (3/4 cup) unsalted butter, room temperature
• 5 ml (1 teaspoon) vanilla extract
• 6 egg yolks
• 250 ml (1 cup) buttermilk

Icing

• 30 ml ( 2 tablespoons) hot water
• 30 ml ( 2 tablespoons) cocoa powder
• 125 ml (1/2 cup) sugar
• 3 egg whites
•  250 ml (1 cup) unsalted butter, cubed, room temperature
• 170 g (6 oz) dark chocolate, melted and at room temperature

Cake:

• Pre-heat the oven to 175C (350F).  Butter 2 8 inch spring form pans, and line the bottom of pans with parchment paper.
• Combine the flour, baking powder, baking soda and salt in a bowl.
• Beat the egg whites until foamy, and add, in a steady stream, 125 ml (1/2 cup) of the sugar until stiff peaks form.  Reserve.
• In another bowl cream the butter, remaining sugar, and vanilla extract.  Add one egg yolk at a time, and beat until each is well incorporated.  At low speed, add the dry ingredients alternating with the buttermilk 
• To the batter fold in 1/4 of the meringue until well blended.  Add the remaining meringue to the batter, and fold until just combined.  Divide the batter between the two pans. Cook the cakes in the center of the oven until a toothpick inserted in the center of cake comes out clean (about 35 minutes).  Remove cakes from oven, and let cool for 10 minutes.  Remove cakes from pan, and let cool completely. Trim cakes to even out tops.

Icing:

• In a small bowl mix together the cocoa, and hot water.  Reserve.  Add the sugar and egg whites to a bain-marie, and slowly cook over low heat, while continuously whisking, until the sugar has completely dissolved, and the mixture is hot.  Add the mixture to a standing mixer, and beat for about 15 minutes or until stiff peaks form.  Add the butter, while mixing, one cube at a time until completely incorporated. Add the 2 chocolates, and beat until just combined. 
• Ice one cake generously, and cover it with the second cake. Ice the entire cake. If refrigerating  before serving let cake return to room temperature before serving,