Chocolate Flecked Layer Cake With Milk Chocolate Frosting Recipes

CHOCOLATE LAYER CAKE WITH MILK CHOCOLATE FROSTING

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess.
• Sift together flour, cocoa, baking soda, and salt into a small bowl. Beat together butter and sugars in a large bowl using an electric mixer at medium-high speed until light and fluffy, 3 to 4 minutes in a standing mixer or 4 to 5 minutes with a handheld. Add eggs 1 at a time, beating well after each addition. Add chocolate and vanilla and beat until just combined. Reduce speed to low and add flour mixture and buttermilk alternately in 3 batches, beginning and ending with flour mixture and mixing until just combined.
• Divide batter between cake pans, spreading evenly, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 25 to 35 minutes.
• Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of each layer, then invert onto racks. Peel off paper and cool layers completely.
• Make frosting:
• Heat milk in a 1- to 1 1/2-quart heavy saucepan over moderate heat until hot. Whisk together yolks, flour, 1/3 cup confectioners sugar, and a pinch of salt in a bowl, then add hot milk in a stream, whisking. Transfer custard to saucepan and bring to a boil over moderate heat, whisking. Reduce heat and simmer, whisking, 2 minutes (mixture will be very thick), then transfer to a large bowl. Cover surface of custard with a buttered round of wax paper and cool completely, about 45 minutes.
• Add vanilla and remaining cup confectioners sugar to custard and beat with cleaned beaters at moderate speed until combined well, then increase speed to medium-high and beat in butter, 2 tablespoons at a time, until smooth. Add chocolates and beat until combined well.
• Frost cake:
• Halve each cake layer horizontally using a long serrated knife. Layer cake, using a heaping 1/2 cup frosting between each layer, then frost top and sides with remaining frosting.

CHOCOLATE-FLECKED LAYER CAKE WITH MILK CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees. Butter two 8-inch round cake pans, and line with parchment. Butter paper, and flour pans. Whisk together flour, baking soda, and salt in a medium bowl.
• Beat together butter and sugars with a mixer until light and fluffy, about 5 minutes. Beat in yolk and eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream and milk, beginning and ending with flour. Fold in chocolate.
• Divide batter between pans, and spread evenly with an offset spatula. Bake until deep golden brown and a toothpick inserted in centers comes out clean, about 40 minutes. Let cakes cool in pans 20 minutes. Invert cakes, remove pans and parchment, and let cool completely, right side up, on wire racks.
• Cut each cake in half horizontally with a serrated knife. Place 1 bottom layer on a platter or cake stand, and spread evenly with 3/4 cup frosting. Repeat with a second layer and another 3/4 cup frosting. Place third layer on top, and spread with another 3/4 cup frosting. Place fourth layer on top. Spread entire cake with remaining frosting (about 2 3/4 cups), smoothing top and sides. Serve immediately, or refrigerate, uncovered, up to 2 days; if refrigerated, let cake come to room temperature before serving.

CHOCOLATE CAKE WITH CHOCOLATE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Grease the cake pans with 1 tablespoon butter, then dust with 1 tablespoon cocoa powder, tapping out any extra. Set aside.
• In a medium bowl, sift together the flour, baking powder and remaining 1 1/2 cups cocoa powder. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and remaining 3 sticks butter on medium speed until light and fluffy, 5 to 8 minutes. Add the vanilla, then beat in the eggs one at a time. On low speed, add the salt directly to the wet ingredients, then add half of the flour mixture and mix until just combined. Add the sour cream and mix until just combined. Remove the bowl from the mixer and gently incorporate the remaining flour mixture with a rubber spatula. Do not overmix. Fold in the chocolate chips.
• Spread half of the batter in each of the prepared pans. Tap the pans lightly on the counter so that the batter settles. Place the pans on the center rack of the oven and bake until a tester or small knife inserted in the center emerges clean, 40 to 50 minutes. Cool for at least 30 minutes. Unmold onto a rack. Cool to room temperature, 1 1/2 to 2 hours more.
• Mix together the bourbon and the simple syrup in a bowl. Set aside.
• For the frosting: In a medium pot, bring the heavy cream to a simmer. In a medium oven-safe bowl, combine the chocolate and sugar. Place the bowl on top of the pot with the heavy cream to melt. Once the cream is simmering, pour it over the chocolate mixture and stir until all of the chocolate has melted and you have a glossy ganache. Gently stir in the vanilla, followed by the butter pieces. Set aside to let cool to room temperature.
• Transfer the chocolate mixture to the clean bowl of a stand mixer fitted with the whisk attachment. Whip the frosting for 1 to 2 minutes to lighten the texture.
• Put the cake layers on a baking sheet fitted with a wire rack. Using a pastry brush, brush about half the bourbon mixture on each cake layer. Frost the top of the bottom layer, then stack the other layer on top. Frost the top and sides of the cake.

MILK CHOCOLATE FROSTED LAYER CAKE

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.

CHOCOLATE CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.

CREAMY MILK CHOCOLATE FROSTING

Steps:

• Place 1/2 cup softened butter in a mixing bowl.
• Add in the cocoa powder, 2 cups icing sugar and 3 tablespoons whipped cream; start beating with an electric mixer add in more whipped cream as needed to create desired texture.
• Beat until mixture is smooth and creamy.

CONDENSED MILK CHOCOLATE FROSTING

Steps:

• In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir until it thickens, about 10 minutes.
• Remove from heat. Stir in water; cool. Stir in vanilla. Store at room temperature.

MILK CHOCOLATE FROSTING

Steps:

• Melt chocolate in a bowl set over a saucepan of simmering water. Let cool slightly. Beat together butter, sugar, and salt with a mixer until pale and fluffy, about 5 minutes. Gradually beat in chocolate, then sour cream, and beat until thoroughly incorporated. Frosting should be spreadable. If too loose, refrigerate, stirring occasionally, until thickened. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat until smooth.