Cook Time: 45 minutes
Temperature: 350°F
Ingredients
- Cake: 1 cup butter, room temperature
- 1 cup granulated sugar
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 4 eggs
- 2 tsp vanilla
- 1/4 cup cocoa powder
- 1/4 cup milk
- Frosting:
- 4 oz. cream cheese, room temperature
- ½ cup powdered sugar
- ½ cup melted chocolate
Instructions
Preheat oven to 350F and grease an Emile Henry Modern Classics Square Baker
Sift flour and baking powder, set aside. With the paddle attachment, beat butter and sugar in the bowl of an electric mixer. Add the eggs one at a time scraping down sides of the bowl after each egg.
Add vanilla extract and half of the flour, the milk, then the other half of flour. Mix until combined.
Divide cake batter into 2 bowls. Sift cocoa into one of the bowls and mix together.
Pour batters into the square baker and using a large skewer, swirl the batters around.
Bake for 35-45 minutes or until skewer inserted in the center comes out clean.
To make the frosting, cream creamed cheese and powdered sugar together in the bowl of an electric mixer.
Slowly add the melted chocolate, mix until combined.
Let cake cool completely before putting the icing on top.
