's First-Birthday Cake

Ingredients

For 10 servings

• 3 cup 3 cups sifted cake flour (not self-rising; sift before measuring)
• 2 teaspoon 2 teaspoons baking powder
• 1 teaspoon 3/4 teaspoon baking soda
• 1 teaspoon 1 teaspoon salt
• 1 stick 2 1/4 sticks (1 cup plus 2 tablespoons) unsalted butter, softened
• 2 cup 2 cups sugar
• 4 item 4 large eggs, warmed in warm water 5 minutes
• 2 teaspoon 2 teaspoons pure vanilla extract
• 1 cup 1 1/2 cups well-stirred plain, whole-milk yogurt (not Greek-style), at room temperature (see Cooks' Notes)
• 1 cup 3/4 cup sugar
• 3 tablespoon 3 tablespoons cornstarch
• 1 teaspoon 1/4 teaspoon salt
• 1 cup 1 cup boiling-hot water
• 1 tablespoon 1 tablespoon light corn syrup
• 8 ounce 8 ounces bittersweet chocolate (60% cacao), chopped fine
• 2 ounce 2 ounces unsweetened chocolate (100% cacao), chopped fine
• 1 teaspoon 1 teaspoon pure vanilla extract
• 3 stick 3 sticks (1 1/2 cups) unsalted butter, cut into tablespoon pieces and softened
• 3 item 3 (8- or 9-inch) round cake pans, 2 inches deep; large sifter or sieve; electric stand mixer (preferred but optional), fitted with paddle attachment; offset metal spatula (for frosting cake)

Equipment

Mixing bowl + Cake pan

How to make it

1. 1

   Heat the oven to 350°F and prepare the appropriate pan.

2. 2

   Whisk together sifted cake flour, baking powder, baking soda, salt, sugar, sugar, cornstarch, and salt. In a second bowl, combine butter, eggs, pure vanilla extract, boiling-hot water, light corn syrup, pure vanilla extract, and butter.

3. 3

   Fold the wet mixture into the dry mixture just until combined; incorporate well-stirred, bittersweet chocolate, unsweetened chocolate, and round cake pans.

4. 4

   Bake until the center springs back and a tester comes out without wet batter. Cool before serving.