Recipe by Bev
This light and delicate square layer chocolate cake is loaded with an ultra creamy milk chocolate icing. Be sure to use cake flour, not all-purpose, to give your cake its delicate texture. Instead of slicing into squares, I prefer to slice vertically down the center, then cut slices horizontally about 1 inch apiece. I found this recipe in Food an Wine magazine. Cook time also reflects cooling time.
Top Review by kellychris
I had such high hopes for this one. The frosting actually does taste great- I just could NOT get it to a "frosting" consistencey. It never got "hard" and stayed kinda runny. And I didn't care for the cake itself. It was NOT sweet and had the consistency of a fruitcake. I'm sorry but we really did not like this one. I'm giving it 4 stars b/c I think I could work on it and improve it.
- 1 1⁄4 cups cake flour
- 1⁄4 cup unsweetened cocoa powder
- 1⁄2 teaspoon baking powder
- 1 cup unsalted butter
- 1⁄2 cup whole milk
- 6 large eggs, separated
- 1 cup sugar (divided by 1/2 cups)
- 1 pinch salt
- 1 1⁄2 cups heavy cream
- 1 1⁄2 lbs milk chocolate, finely chopped
- shaved milk chocolate, for garnish (optional)
Directions See How It's Made
- Preheat the oven to 325°.
- Butter and flour two 9" -square cake pans; set aside.
- In a medium bowl, whisk the cake flour, cocoa and baking powder; set aside.
- In a medium saucepan, melt the butter in the milk over low heat.
- Transfer to a large bowl and allow to cool slightly.
- Whisk in the egg yolks and 1/2 cup of the sugar.
- Add the dry ingredients and whisk until smooth; set aside.
- In a clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat at medium-high speed until the whites are stiff and glossy.
- Fold beaten egg whites into the batter until no streaks remain.
- Divide the batter between the two cake pans and bake for 25 minutes, or until the cakes are springy and a toothpick inserted in the centers comes out clean.
- Transfer the cakes to a rack and allow to cool completely.
- While the cakes are cooling, in a medium saucepan, bring the heavy cream to a simmer.
- Put the chocolate in a heatproof bowl and pour the hot cream on top.
- Allow to stand for 3 minutes, then whisk melted chocolate until smooth.
- Let the frosting stand at room temperature, stirring occasionally, until thick enough to spread, about 1 hour.
- Turn the cakes out of the pans and put one layer on a plate.
- Top with 1 cup of the frosting, spreading it to the edge.
- Top with the second layer and spread the remaining frosting over the top and sides.
- Let the cake stand at room temperature for about 30 minutes before cutting into squares.
- Serve and enjoy.