set aside.
cut out 1, cardboard round using the 8 inch round cake pan as your guide and set aside. you can purchase these from michaels craft store. i have 12 inch rounds and cut them to whatever size i need. if you happen to have an 8 inch spring-form pan bottom, you can use that instead. this is really necessary, so don’t skip this step. if you don’t put the cake on it, you will never get it off the cooling rack.
whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt into a large bowl. whisk together the whole milk, butter, whole egg, yolk, vanilla in another 