500gramsicing sugar, sift if you’re not using a food processor to make the frosting
340gramsunsweetened butter, softened
6tablespoonshalf-and-half or whole milk
1tablespoonvanilla extract
INSTRUCTIONS
Yellow Cake
Preheat oven to 175 degrees Celsius. Butter 2 9-inch round cake pans and line the bottom with parchment paper and butter the parchment again.
Sift together the flour, corn flour, baking powder, baking soda and salt into a bowl. Set the bowl aside. In a separate bowl, beat butter and sugar with an electric mixer until pale and fluffy, then beat in the vanilla. Turn the speed down to low and beat in eggs, one at a time, beating for 1 minute until fully incorporated and scraping the sides before adding the next egg. At low speed, beat in buttermilk until combined. Fold in the flour in three batches. Divide the batter evenly and rap the pans on the counter several times to eliminate air bubbles.
Bake for 35 to 45 minutes until golden and a skewer inserted to the middle of the cake comes out clean. Cool the cake in the pan for 10 minutes before running a sharp knife or rubber spatula along the sides of the cake to loosen the cake. Turn the cake out and let it cool completely.
To keep the cake, wrap the cake in 2 layers of plastic wrap, place it in a freezer ziploc bag and stash it into the freezer.
Instant Fudge Frosting
Using a food processor: Place all the ingredients in a food processor and pulse to incorporate, then process until the frosting is smooth.
Using a electric mixer: Cream the butter and icing sugar until fluffy. Beat in melted chocolate and then stir in milk and vanilla extract.