Marble Cake with Chocolate Buttercream Frosting

• 3 cups sifted all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup whole milk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 sticks unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 4 ounces extra-bittersweet chocolate, melted and cooled slightly
• 2 sticks unsalted butter, softened
• 1 large egg yolk
• 1 pound confectioners' sugar
• 1/2 cup plus 2 tablespoons heavy cream
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 4 ounces extra-bittersweet chocolate, finely chopped

1. Preheat the oven to 350.
2. Butter two 9-by-2-inch round cake pans and line them with parchment paper; butter and flour the paper, shaking off the excess.
3. In a medium bowl, mix the flour, baking powder and salt.
4. In a cup, mix the milk with the vanilla extract.
5. In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy.
6. Add the granulated sugar and beat until fluffy, about 4 minutes.
7. Beat in the eggs, 1 at a time, scraping down the bowl between additions.
8. Beat in the dry ingredients in 3 batches, alternating with the milk mixture.
9. Transfer 2 cups of the batter to a small bowl.
10. Scrape the remaining cake batter into the prepared cake pans.
11. Stir the melted chocolate into the reserved batter; dollop the batter over the plain batter and swirl it in with a butter knife.
12. Bake the cakes in the lower third of the oven for 35 to 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
13. Let the cakes cool in the pans for 15 minutes.
14. Run a knife around the edges and invert onto a rack.
15. Peel off the paper, turn the cakes right side up and let cool completely.
16. In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy.
17. Beat in the confectioners' sugar at low speed.
18. Beat in 6 tablespoons of the cream, the vanilla and the salt, then beat at medium-high speed until fluffy, about 3 minutes.
19. In a small saucepan, bring the remaining 1/4 cup of heavy cream to a boil.
20. Remove from the heat, add the chopped chocolate and let stand until the chocolate is melted, about 3 minutes.
21. Whisk until smooth, then transfer to a small bowl and let cool.
22. Beat the chocolate into the frosting.
23. Spread 1 cup of the frosting over a cake layer and top with the second cake layer; frost the top and side.
24. Let stand for 1 hour before serving.

flour, baking powder, salt, milk, vanilla, butter, sugar, eggs, extrabittersweet chocolate, butter, egg yolk, sugar, heavy cream, vanilla, salt, extrabittersweet chocolate

Taken from www.foodandwine.com/recipes/november-2007-marble-cake-with-chocolate-buttercream-frosting (may not work)