jOy Of baking evOlutiOn: Yellow butter Cake

Antonio's birthday tonight =) The task of preparing the cake, as usual, it's up to me *_*
Yellow butter cake is a wonderful old fashioned American classic, the same cake your mother and grandmother made. It’s the cake that fits any occasion and is the ideal birthday cake. Fill and frost the Layers with a rich and creamy fudge frosting, chocolate butter frosting or any frosting of your choice. This version makes a two-layer frosted cake, or make into cupcakes for a fun and easy dessert.

Ingredients:
2 cups cake flour, sifted
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk, room temperature (preferably whole milk)
1 tablespoon pure vanilla extract
1 tablespoon of yellow coloring
3/4 cup unsalted butter, room temperature
1 cup granulated sugar
4 large egg yolks
Fudge Frosting:
300 gr. semisweet chocolate, chopped into small pieces
½ cup unsalted butter
2 cups whipping (heavy) cream
½ cup granulated sugar
2 teaspoons pure vanilla extract

Preheat oven at 180°.
In a medium bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
In a small mixing bowl, stir the milk, yellow colour and vanilla together. Set aside.
In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
Add egg yolks one at a time, beating until thoroughly mixed.
With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.

For frosting: place the chopped chocolate in a large heatproof mixing bowl.

In a heavy, medium-size saucepan over medium heat, combine the butter, whipping cream, and sugar. Heat until the butter is melted and sugar dissolves, stirring constantly with a rubber spatula or wooden spoon so mixture does not burn. Increase the heat to medium-high and bring the mixture to a simmer, stirring constantly. Remove pan from heat.

Immediately pour the hot sugar mixture over the chocolate. Let stand for about 2 minutes, and then stir until smooth. Stir in the vanilla. Set aside to cool for about 30 minutes.

Set the bowl of frosting in a larger bowl of ice water. Using an electric hand mixer beat the frosting on medium speed until it thickens and turns lighter in color. This may take from 15 to 20 minutes. The frosting is ready when it no longer drips of the beaters when they are lifted; don’t over-beat or the frosting will turn grainy.