How To Make Milk-Chocolate-Frosted Layer Cake
Rich milk-chocolate frosting is sandwiched between delicate cocoa-flavored cakes to make this indulgent and luscious layer cake recipe.
- 1¼cupscake flour
- ¼cupcocoa powder,unsweetened
- ½tspbaking powder
- 2stickunsalted butter
- ½cupwhole milk
- 1½cupsheavy cream
- 1½lbsmilk chocolate
- milk chocolate,shaved
Preheat oven to 325 degrees F. Butter and flour two 9-inch-square cake pans.
In a medium bowl, whisk cake flour, cocoa, and baking powder.
In a medium saucepan, melt butter in milk over low heat.
Transfer to a large bowl and let cool slightly.
Whisk in egg yolks and half a cup of the sugar. Add the dry ingredients and whisk until smooth.
In a clean bowl, beat egg whites with salt until soft peaks form.
Gradually add remaining sugar and beat at medium-high speed until whites are stiff and glossy.
Fold beaten whites into the batter until no streaks remain.
Divide batter between the pans and bake for 25 minutes, until the cakes are springy and a toothpick inserted in the centers comes out clean.
Transfer the cakes to a rack and let cool completely.
Meanwhile, in a medium saucepan, bring cream to a simmer. Put chocolate in a heatproof bowl and pour hot cream on top.
Let stand for 3 minutes, then whisk until smooth.
Let frosting stand at room temperature for about 1 hour, stirring occasionally, until thick enough to spread.
Turn the cakes out of the pans and put one layer on a plate.
Top with 1 cup of frosting, spreading it to the edge.
Top with the second layer and spread remaining frosting over the top and sides.
Let the cake stand at room temperature for about 30 minutes before cutting into squares.
- Calories: 1054.96kcal
- Fat: 69.26g
- Saturated Fat: 42.23g
- Trans Fat: 0.94g
- Monounsaturated Fat: 18.45g
- Polyunsaturated Fat: 3.48g
- Carbohydrates: 96.11g
- Fiber: 4.25g
- Sugar: 71.03g
- Protein: 15.13g
- Cholesterol: 282.46mg
- Sodium: 189.42mg
- Calcium: 262.63mg
- Potassium: 492.46mg
- Iron: 4.66mg
- Vitamin A: 493.83µg
- Vitamin C: 0.27mg
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