Tender Yellow Cake with Chocolate Whipped Cream Frosting

1. Preheat oven to 350F, adjust rack to lower middle or middle, and grease two round cake pans (9 inch.) Line cake pans with parchment on bottom, grease the paper and the sides of pan, and dust entire insides of pans with flour. Set aside.

To make the cake:

1. In a bowl, whisk together the milk, eggs, and vanilla. Set aside.
2. In the bowl of a stand mixer, use the paddle to whisk together the flour, sugar, baking powder, and salt on low speed until incorporated. Slowly add the butter, 1 slice at a time, mixing until just pea-sized bits remain.
3. Add all except for the last 1/2 cup of the milk mixture. At medium high speed, beat until batter is light and fluffy, about 1 min. Reduce to medium low, and add rest of the 1/2 cup milk mixture, beating 30 more seconds. Batter may look curdled; stir once more by hand.
4. Divide batter evenly between greased cake pans, smoothing tops out.
5. Bake until toothpick in the center comes out with a few tender crumbs attached, about 19-20 minutes. Do not overbake.
6. Let cakes cool in pans on wire rack until they can be easily removed. Remove cakes from pans and let cool completely to room temp before frosting.

To make the frosting:

1. Combine cold cream, powder sugar, and cocoa in a large bowl. Place in fridge about 10 minutes.
2. In small glass bowl, combine gelatin with 3 TB water until water is soaked into the gelatin. Microwave in 10-second intervals, just until mixture is dissolved and melted. Stir, and let cool to a thick lukewarm liquid.
3. Blend the chilled cream mixture on medium-low speed until mixture is ribbony, 10-20 seconds. Slowly add the room-temp melted (no longer warm!) chocolate. Whisk 10-20 more seconds, or until holds stiff peaks.
4. While continuing to blend, add lukewarm gelatin liquid in a steady stream directly into the blending, continuing to blend for about 10 more seconds.
5. The frosting will appear sturdy and clumpy, but will smooth on cake nicely. Chill frosting at least 15 minutes before using. If needed, give it a stir by hand before using.
6. Frost cake as desired. Leftover frosting keeps well covered in fridge for a couple of days. Keep frosted cake covered and chilled until ready to serve.