CHOCOLATE LAYER CAKE WITH MILK CHOCOLATE FROSTING
Categories Milk/Cream Chocolate Dessert Bake Quick & Easy Halloween Mother's Day Vanilla Winter Birthday Shower Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 21
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.
K'S PERFECT MILK CHOCOLATE LAYER CAKE
I couldn't find the perfect rich chocolate layer cake recipe so I created my own. It's easy. If this is death by chocolate, I'll die happy.
Provided by Writermom who cooks
Categories Dessert
Time 40m
Yield 1 cake, 16-20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Line bottoms of cake pans with wax paper or parchment paper.
- Stir together dry ingredients-sugar, flour, baking soda, baking powder, cocoa, and salt.
- Add eggs, milk, vanilla, and melted butter. Beat with electric mixer until smooth and fully mixed.
- By hand, gently fold in a small carton of whipping cream (not whipped) until fully incorporated.
- Pour into cake pans and bake at 350° for 30 minutes. Cool in pans 10 minutes, remove from pans and finish cooling on rack.
Nutrition Facts : Calories 283.2, Fat 13.4, SaturatedFat 8.1, Cholesterol 77.4, Sodium 365.6, Carbohydrate 39, Fiber 1.7, Sugar 25.2, Protein 4.2
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