Classic Yellow Cake with Chocolate Frosting

For the Cake:
2¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup unsalted butter, at room temperature
1½ cups granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1¼ cups Greek Yogurt (I used Stonyfield)

Preheat oven to 350 degrees F. Grease and flour two 9 inch round cake pans; set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Add in vanilla.

Add the dry ingredients all at once and beat on low speed until just combined. Add the yogurt and beat for 1 minute on low and then increase the speed to medium and beat for an additional 3 minutes.

Divide the batter evenly between the prepared pans. Bake for 35 minutes, or until a skewer inserted into the center of the cake comes out clean. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before frosting.

For the Frosting:
1 cup unsalted butter, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, melted and cooled (I used Divine Chocolate)
heavy cream as needed

Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping a few times to scrape the bowl..

Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

If too thick the frosting can be thinned out with heavy cream adding until desired consistency is reached.