Milk Chocolate Frosted Layer Cake

Recipe by Bev I Am
READY IN: 2hrs


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


  • 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.