Beat in flour alternately with milk. Add vanilla and beat. Spoon 2-3 tablespoons batter into greased and floured cake pans. Cook for about 1-2 minutes each in 405 degree oven until lightly done.

For the cake, sieve the flour ... When the melted chocolate becomes tacky, spread the dark chocolate in a thin layer on a large piece of non-stick paper, acetate or a silicone mat.

Chocolate and caramel—a match made in dessert heaven. If you’re a fan of rich, velvety chocolate paired with luscious, ...

Using a palette knife spread a very thin layer of the remaining ... fridge before turning out. While the cake is chilling, melt half of the chopped chocolate in a small bowl set over a pan of ...

Crumb coat (apply a thin layer of buttercream to act as a “primer”) on entire cake and refrigerate for 15-20 minutes to set. Frost entire cake with remaining buttercream. Drip chocolate ...