Source: Cookie Madness
Magnificent Moist Golden Cake
Adapted from Shirley Corriher’s Bakewise
1 3/4 cup cake flour (7 oz)
1 3/4 tsp baking powder
1 1/2 cup sugar
1/3 cup water
4 tbsp unsalted butter cut in 1 tbsp pieces
2 tsp pure vanilla extract
1/2 tsp salt
1/3 c vegetable oil
3 large egg yolks
2 large eggs
1/2 cup heavy cream
Preheat oven to 350 degrees F. Spray 2 9-inch round pans with flour-added baking spray and line bottoms with rounds of parchment or use 8 inch round pans for a higher cake.
Put a stand mixer bowl and whisk attachment (or regular bowl and beaters) in the freezer to chill for about 5 minutes.
Thoroughly mix flour and baking powder in a bowl and set side.
Take out the chilled mixing bowl and whip the cream just a little beyond soft peak stage. Scrape it out of the bowl and set it aside.
Put the mixing bowl back onto the stand mixer (no need to rinse) and add the sugar. Heat the water to in the microwave. Add it to the sugar and beat a few seconds to dissolve the sugar, then add the butter, vanilla, and salt. Add the oil mix on medium speed to blend. Sprinkle about 1/3 of the flour mixture over the sugar mixture. Stir by hand — I do this with a heavy duty scraper. Continue adding the flour until all is incorporated. By hand stir in the egg yolks one at a time, and then stir in the whole eggs one at a time.
Fold a little of the whipped cream into the batter to lighten, then fold in the rest.
Pour the batter into pans. Drop the pans onto the counter a few times to get out any bubbles. Bake for about 20-23 minutes, checking at 15 minutes.
2 oz unsweetened chocolate
2 oz semi-sweet chocolate
12 tablespoons unsalted or salted butter
1/4 cup unsweetened cocoa powder
4 cups powdered sugar
1/4 cup milk plus more if needed
2 teaspoons vanilla
Pinch or two of salt
Melt both chocolates in microwave or double boiler and set aside to cool.
Beat the butter until creamy. Stir in the cocoa power, about a cup of the powdered sugar, and the cooled melted chocolate. Scrape sides of bowl and beat well’ add remaining powdered sugar, then add milk, vanilla and salt, beating and scraping until you get the consistency you like.