Milk Chocolate Frosted Layer Cake

Milk Chocolate Frosted Layer Cake created by Bev I Am

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.

Ready In:
2hrs
Serves:
Units:

ingredients

  • 1 14 cups cake flour
  • 14 cup unsweetened cocoa powder
  • 12 teaspoon baking powder
  • 1 cup unsalted butter
  • 12 cup whole milk
  • 6 large eggs, separated
  • 1 cup sugar (divided by 1/2 cups)
  • 1 pinch salt
  • 1 12 cups heavy cream
  • 1 12 lbs milk chocolate, finely chopped
  • shaved milk chocolate, for garnish (optional)

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Bev I Am
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@Bev I Am
Contributor
"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."

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  1. kellychris
    Milk Chocolate Frosted Layer Cake Created by kellychris
  2. 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.
  3. Bev I Am
    Milk Chocolate Frosted Layer Cake Created by Bev I Am
  4. Bev I Am
    Milk Chocolate Frosted Layer Cake Created by Bev I Am
  5. Bev I Am
    Milk Chocolate Frosted Layer Cake Created by Bev I Am
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