Double Chocolate Bliss

Recipe adapted from Bon Appetit


Ingredients
4 ounces semi-sweet chocolate, chopped
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1/2 cup unsalted butter, room temperature
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups whole milk


For the filling and frosting:
3 cups chilled heavy whipping cream
1/4 cup unsalted butter, cut into pieces
1 pound white chocolate, chopped
2 teaspoons vanilla extract
1/2 teaspoon almond extract


Serves 12-14 slices.


1. Preheat the oven to 350 degrees. Butter two 8-inch-diameter cake pans with 2-inch-high sides. Line the bottoms with parchment paper and butter the parchment. 
2. Stir the semi-sweet chocolate in a medium saucepan over low heat until melted and smooth. Cool slightly. Sift the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl. 
3. Using an electric mixer equipped with a paddle attachment, beat the sugar and butter in a large bowl until well blended. Beat in the lukewarm, melted chocolate and vanilla. Beat in the eggs, one at a time, blending well after each addition. Add in the cocoa powder mixture in three additions, alternating with milk in two additions.
4. Divide the batter equally between prepared pans. Bake the cakes until a tester inserted into the center comes out clean, about 45 minutes. Make sure not to overcook the cakes, they should be soft and airy after 45 minutes. Cool the cakes in pans on drying racks for 10 minutes. Run a knife around the edge of each pan to loosen the cakes. Cool the cakes completely on the racks. Peel off the parchment paper.
5. Bring one cup cream and butter to simmer in a medium saucepan over medium heat, stirring until the butter melts. Once the butter has completely melted, add the white chocolate and the vanilla and stir until smooth. Pour 1 1/2 cups of the white chocolate filling into a small bowl; cover and freeze until cold, about two hours.