MILK CHOCOLATE FROSTED LAYER CAKE
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.
Provided by Bev I Am
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 704.8, Fat 46.4, SaturatedFat 25.8, Cholesterol 201.2, Sodium 126, Carbohydrate 64, Fiber 2.8, Sugar 46.7, Protein 10.1
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Bilal Tech
[email protected]Yum!
Shani Baba
[email protected]This cake was a bit too sweet for my taste, but my kids loved it. The frosting was a little too thick and gooey for my liking, but the cake itself was moist and flavorful. Overall, it's a good cake, but I would make a few changes to the recipe next t
Aashish Chaudhary
[email protected]I've made this cake several times now and it's always a crowd-pleaser. The instructions are easy to follow and the cake turns out perfect every time. I love the moist texture of the cake and the creamy frosting. It's the perfect cake for any occasion
Saraphina Sperrazza
[email protected]This is a delightful chocolate frosted layer cake. I baked it for my daughter's birthday party and it was a huge hit. The cake was moist and flavorful, and the frosting was rich and creamy. Everyone loved it!