This delightful chocolate cake will take you back to your mom’s kitchen with the buttery taste of Donsuemor Madeleines.
3/4 cup butter or margarine
1 1/2 cups sugar
3 egg yolks
1 1/2 teaspoons vanilla extract
2 1/4 cups sifted cake flour
1/2 cup unsweetened cocoa powder
3 teaspoons baking powder
1 cup cold water 3 egg whites
Grease and flour one 9-inch and one 6-inch cake pans and set aside. Preheat oven to 350 degrees. In a large mixing bowl, cream butter or margarine. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time, beating well after each addition. Once creamed, beat in vanilla. In a separate bowl, combine flour, cocoa and baking powder. Add 1/3 of the dry mixture to the cream followed by 1/3 of the water; alternate and beat after each addition until smooth. In a small bowl, beat egg whites until stiff but not dry. Gently fold into batter. Pour into prepared pans and bake for about 25 minutes or until a toothpick comes out clean. Rest in pans 10 minutes and turn out on racks until completely cool.
Frosting 1/3 cup butter (room temperature)
1/2 cup unsweetened cocoa powder (plus extra for desired dark color)
1/3 cup milk (cold)
1 tablespoon vanilla extract 16 oz confectioners’ sugar (1 standard package)
Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until consistently light and fluffy. Gradually add remaining 1/4 cup cocoa powder including extra to achieve preferred color, and vanilla extract and beat until smooth. Beat confectioners’ sugar into the mixture 2 tablespoons at a time. Add in milk one teaspoon at a time until the desired smooth, rich consistency is reached