Milk Chocolate Layer Cake Recipes

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CHOCOLATE LAYER CAKE WITH MILK CHOCOLATE FROSTING



Chocolate Layer Cake with Milk Chocolate Frosting image

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

For cake
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup packed dark brown sugar
3/4 cup granulated sugar
4 large eggs at room temperature for 30 minutes
2 oz unsweetened chocolate, melted and cooled
1 1/2 teaspoons vanilla
1 1/2 cups well-shaken buttermilk
For frosting
2/3 cup whole milk
3 large egg yolks
1 tablespoon plus 1 teaspoon all-purpose flour
1 1/3 cups confectioners sugar
1 teaspoon vanilla
3 sticks (1 1/2 cups) unsalted butter, cut into tablespoon pieces and softened
8 oz milk chocolate, melted and cooled
2 oz unsweetened chocolate, melted and cooled

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-CANDY BAR LAYER CAKE



Chocolate-Candy Bar Layer Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 8 servings

Number Of Ingredients 8

One-Bowl Chocolate Cake Batter (see related recipe below)
8 ounces semisweet or milk chocolate, chopped
1 tablespoon unsweetened cocoa powder
2 teaspoons pure vanilla extract
3 sticks unsalted butter, at room temperature
1/2 teaspoon salt
1 1/2 cups confectioners' sugar
1/2 cup finely chopped Heath bars or other candy bars, plus large pieces for topping

Steps:

  • Make One-Bowl Chocolate Cake Batter and bake following the layer cake instructions.
  • Make the frosting: Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Let cool slightly. Stir together the cocoa powder and vanilla in a small bowl. Beat the butter and salt in a large bowl with a mixer on medium speed until fluffy and smooth, 1 to 2 minutes. Add the melted chocolate and beat until combined. Gradually add the confectioners' sugar and beat until smooth. Add the cocoa mixture. Increase the speed to medium high and beat until smooth and fluffy, 1 to 2 minutes.
  • Assemble the cake: Put 1 cake layer on a cake stand or serving plate and spread with 1 heaping cup frosting. Sprinkle with the chopped candy and top with the other cake layer. Spread the remaining frosting on the top and sides of the cake. Refrigerate until set, about 30 minutes. Top with more candy.

MALTED CHOCOLATE & STOUT LAYER CAKE



Malted Chocolate & Stout Layer Cake image

If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. -Jennifer Wayland, Morris Plains, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 19

2 cups stout beer
1-3/4 cups butter, cubed
3 ounces bittersweet chocolate, chopped
1 cup malted milk powder
1 cup baking cocoa
1-1/2 cups sour cream
4 large eggs, room temperature
3-1/2 cups sugar
3-1/2 cups cake flour
2-1/2 teaspoons baking soda
1 teaspoon salt
FROSTING:
1 cup sugar
1/2 cup Irish cream liqueur
6 large egg yolks, beaten
1-1/2 teaspoons vanilla extract
1-1/2 cups butter, softened
1/2 cup malted milk powder
Chopped malted milk balls, optional

Steps:

  • Grease and flour three 9-in. round baking pans; set aside., In a large saucepan, combine beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand 15 minutes. , Preheat oven to 350°. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans., Bake until a toothpick inserted in the center comes out clean, 32-36 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook until mixture thickens, about 2 minutes longer, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature., In a large bowl with a whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in sugar mixture. Add milk powder; beat until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency., Place bottom cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour before serving. If desired, top with chopped malted milk balls.

Nutrition Facts : Calories 821 calories, Fat 48g fat (29g saturated fat), Cholesterol 220mg cholesterol, Sodium 760mg sodium, Carbohydrate 90g carbohydrate (64g sugars, Fiber 2g fiber), Protein 7g protein.

ULTIMATE LAYER CAKE



Ultimate Layer Cake image

Provided by Sandra Lee

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 18

Cooking spray
1 box dark chocolate cake
1 cup chocolate milk
1/2 cup canola oil
6 eggs
1 box milk chocolate cake
1 cup cream soda
1 stick unsalted butter, softened
2/3 cup cream cheese, softened
1 1/2 cups confectioners' sugar
1 tablespoon cocoa powder
1 tablespoon chocolate milk
1 cup confectioners' sugar
1/4 cup cocoa powder
1 cup chocolate fudge sundae topping
One 10-ounce bag semisweet chocolate chips
2/3 cup heavy cream
1 tablespoon light corn syrup

Steps:

  • For the cakes: Preheat the oven to 350 degrees F. Grease four 12- by 8- by 1-inch baking pans with cooking spray and line with parchment paper.
  • Prepare the dark chocolate cake according to package directions, using 1/4 cup canola oil and 3 eggs, and substituting the chocolate milk for the liquid. Bake in 2 of the prepared pans. Cool and remove the cakes from the pans.
  • Prepare the milk chocolate cake according to package directions, using the remaining 1/4 cup canola oil and 3 eggs, and substituting the cream soda for the liquid. Bake in the remaining 2 pans. Cool and remove the cakes from the pans.
  • While the cakes are baking, make the frostings.
  • For the milk chocolate frosting: Using an electric hand mixer, beat together the softened butter, softened cream cheese, confectioners' sugar, cocoa powder and chocolate milk.
  • For the dark chocolate frosting: Using an electric hand mixer, beat together the softened butter, confectioners' sugar, cocoa powder and chocolate fudge sundae topping.
  • For the chocolate glaze: Place the chocolate chips in a medium microwave-safe bowl and set aside. In a small saucepan, combine the cream and corn syrup. Cook over medium heat just until boiling. Pour over chocolate chips and stir until completely smooth. If not completely smooth, microwave on medium setting (50 percent power) for 2 minutes. Cool about 5 minutes or until the mixture thickens.
  • Cut each cake in half horizontally, to make 8 even layers. Place a dark cake layer onto a serving platter and frost the top only with some dark chocolate frosting. Place a milk chocolate cake layer on top and frost the top only with the milk chocolate frosting. Continue until you have 8 layers. Don't frost the top layer. Carefully pour the glaze over the cake, coating the top and letting it drip down the sides.

MILK-CHOCOLATE FROSTED LAYER CAKE RECIPE - (4.4/5)



Milk-Chocolate Frosted Layer Cake Recipe - (4.4/5) image

Provided by DreiFromBK

Number Of Ingredients 11

1 1/4 cup cake flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
2 sticks unsalted butter
1/2 cup whole milk
6 large eggs, separated
1 cup sugar
Pinch salt
1 1/2 cups heavy cream
1 1/2 pounds milk chocolate, finely chopped
Shaved milk chocolate, for garnish optional

Steps:

  • Preheat the oven to 325°F. Butter and flour two 9-inch-square cake pans. In a medium bowl, whisk the cake flour, cocoa and baking powder. In a medium saucepan, melt the butter in the milk over low heat. Transfer to a large bowl and let cool slightly. Whisk in the egg yolks and 1/2 cup of the sugar. Add the dry ingredients and whisk until smooth. 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 the beaten whites into the batter until no streaks remain. Divide the batter between the pans and bake for 25 minutes, until the cakes are springy and a toothpick inserted in the centers comes out clean. Transfer the cakes to a rack and let cool completely. Meanwhile, in a medium saucepan, bring the cream to a simmer. Put the chocolate in a heatproof bowl and pour the hot cream on top. Let stand for 3 minutes, then whisk 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.

CHOCOLATE-FLECKED LAYER CAKE WITH MILK CHOCOLATE FROSTING



Chocolate-Flecked Layer Cake with Milk Chocolate Frosting image

It's our new go-to special-occasion cake: a tall, tender beauty that's sophisticated yet easy to make. What saves the lush milk chocolate frosting from being cloying is the addition of tangy sour cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h20m

Yield Serves 10 to 12

Number Of Ingredients 12

1 1/2 sticks unsalted butter, softened, plus more for pans
2 1/4 cups all-purpose flour, plus more for pans
1 1/2 teaspoons baking soda
2 1/2 teaspoons coarse salt
1 cup plus 2 tablespoons granulated sugar
1/3 cup packed light-brown sugar
1 large egg yolk plus 2 large eggs
1 tablespoon pure vanilla extract
1 1/2 cups sour cream
3/4 cup whole milk
8 ounces bittersweet chocolate (61 to 70 percent cacao), finely chopped
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 LAYER CAKE



Chocolate Layer Cake image

This is the best chocolate layer cake recipe I have found yet! Give it a try!

Provided by CulwellKids

Categories     Chocolate Cake

Time 45m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup water
½ cup vegetable oil
½ cup unsalted butter
¼ cup cocoa powder
2 large eggs
½ cup buttermilk
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.
  • Stir flour, sugar, baking soda, and salt together in a large bowl.
  • Combine water, oil, butter, and cocoa powder in a medium saucepan; bring to a boil, stirring constantly. Pour over the dry ingredients and stir just until smooth.
  • Whisk buttermilk, eggs, and vanilla together in a small bowl. Add to the batter and stir to combine. Pour into the prepared cake pans.
  • Bake in preheated oven for until a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Let cake cool completely before icing with your favorite icing!

Nutrition Facts : Calories 374.7 calories, Carbohydrate 50.8 g, Cholesterol 51.7 mg, Fat 18.2 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 6.5 g, Sodium 226.6 mg, Sugar 34 g

MILK CHOCOLATE FROSTED LAYER CAKE



Milk Chocolate Frosted Layer Cake image

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

1 1/4 cups cake flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 cup unsalted butter
1/2 cup whole milk
6 large eggs, separated
1 cup sugar (divided by 1/2 cups)
1 pinch salt
1 1/2 cups heavy cream
1 1/2 lbs milk chocolate, finely chopped
shaved milk chocolate, for garnish (optional)

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

CHOCOLATE CRUNCH LAYER CAKE WITH MILK CHOCOLATE FROSTING



Chocolate Crunch Layer Cake with Milk Chocolate Frosting image

Categories     Cake     Milk/Cream     Chocolate     Dairy     Egg     Dessert     Bake     Vanilla     Fall     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 19

Cake
4 ounces unsweetened chocolate
1/2 cup hot water
1 3/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 3/4 cups sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2/3 cup whole milk
Frosting
1 1/4 cups whipping cream
1/4 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter
1 pound milk chocolate, chopped
Assembly
4 1.4-ounce chocolate-covered English toffee bars (such as Heath Bars or Skor), cut into 1/4-inch dice
7 ounces milk chocolate (such as one Hershey's bar or two 3- to 3.5-ounce milk chocolate bars)

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 1 3/4-inch-high sides. Line bottoms of pans with waxed paper; butter paper. Dust pans with flour; tap out excess. Combine chocolate and 1/2 cup hot water in small saucepan. Stir over low heat until melted and smooth. Cool to lukewarm, stirring often.
  • Whisk flour, baking soda and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time, then vanilla extract. Beat in chocolate mixture. Add flour mixture in 3 additions alternately with milk in 2 additions, beating just to blend after each addition. Divide batter equally beween pans. Bake cakes until tester inserted into center comes out clean and cake just begins to pull away from sides of pan, about 35 minutes. Cool cakes in pans on racks 5 minutes. Cut around pan sides. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely.
  • Combine cream, corn syrup and butter in heavy large saucepan. Whisk over medium heat until mixture begins to simmer. Add chopped chocolate. Reduce heat to low and whisk until frosting is smooth, about 1 minute; transfer to large bowl.
  • Fill another large bowl with ice. Set bottom of bowl with frosting atop ice. Whisk until frosting is cool and begins to thicken, about 8 minutes. Place bowl of frosting on work surface. Using electric mixer, beat until color lightens and just until frosting becomes thick enough to hold peaks when beaters are lifted, about 2 minutes (frosting will continue to thicken as it stands).
  • Place 1 cake layer, flat side up, on 8-inch-diameter tart pan bottom or cardboard round. If desired, place pan bottom with cake atop 8-inch-diameter cake pan to make simple decorating stand. Top layer with 1 1/2 cups frosting, spreading to edge. Sprinkle evenly with diced toffee. Top with second cake layer, flat side down; press slightly to adhere. Spread thin layer of frosting over top and sides of cake to seal and set crumbs. Spread remaining frosting over top and sides of cake (if frosting becomes stiff, stir gently with spatula to loosen).
  • Stand chocolate bar on 1 short end. Using vegetable peeler and starting at top edge of 1 side, run peeler down length of bar (chocolate will come away from side of chocolate bar in curls). Pile chocolate curls atop cake. Chill at least 2 hours. (Can be made 2 days ahead. Cover with cake dome and keep chilled. Let stand at room temperature 1 hour before serving.)

MILK CHOCOLATE FUDGE LAYER CAKE



Milk Chocolate Fudge Layer Cake image

This is such a fantastic chocolate cake, and will be the hit of the party, I will tell you , so sweet and chocolaty m-m-m-m-m-m-m good!!

Provided by Chef mariajane

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 18

1 cup chipits milk chocolate chips
1 cup crisco all vegetable shortening
1 (375 ml) can Carnation Evaporated Milk (regular, 2%, or fat-free)
1/2 cup vinegar
3/4 cup brown sugar, packed
3/4 cup granulated sugar
4 eggs
2 teaspoons vanilla
2 1/2 cups cake-and-pastry flour
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 cup chipits semi-sweet chocolate chips
8 ounces cream cheese, softened
1/2 cup butter, softened
6 cups icing sugar
1 teaspoon vanilla
2 cups chipits milk chocolate chips, melted and slightly cooled

Steps:

  • Preheat oven to 350°F Grease two 9-inch cake pans.
  • CAKE: Melt chocolate and shortening together. Cool.
  • In a separate bowl, combine evaporated milk and vinegar Reserve.
  • In a medium bowl, beat sugars, eggs and vanilla until mixture is thick, about 3-5 minutes,. Fold in chocolate mixture. Beat until combined.
  • Mix next 4 ingredients together. Add half of dry mixture to wet ingredients. Add milk mixture and then remaining dry mixture. Fold in chocolate chips. Divide batter between the two prepared cake pans.
  • Bake in preheated oven 45-50 minutes or until a toothpick inserted in center of cakes comes out clean.
  • FROSTING: Beat cream cheese and butter until light and well combined. Add icing sugar 1 cup at a time, beating well after each addition. Beat in vanilla and chocolate. Thin out with 1-2 Tbsp, of milk if necessary.
  • ASSEMBLY: Slice each cake in half horizontaly to create 4 layers. Spread first layer with about 1 cup frosting, continue with each layer, icing top and sides of cake, Refrigerate until ready to eat.

Nutrition Facts : Calories 530.1, Fat 25.3, SaturatedFat 12.4, Cholesterol 61.2, Sodium 233.8, Carbohydrate 72, Fiber 1.8, Sugar 55.5, Protein 6

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From momlovesbaking.com


HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE | RECIPES
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and …
From hersheyland.com


MILK-CHOCOLATE-FROSTED LAYER CAKE RECIPE - FOOD & WINE
Preheat the oven to 325°. Butter and flour two 9-inch-square cake pans. Advertisement. Step 2. In a medium bowl, whisk the cake flour, cocoa and baking powder. In a medium saucepan, …
From foodandwine.com


CHOCOLATE MILK LAYER CAKE - RECIPES | COOKS.COM
Note: If using cake flour, omit baking powder and ... or 9-inch round layer pans. Sift together into mixing ... shortening, 2/3 cup milk and vanilla. Beat vigorously for ... vanilla and cooled …
From cooks.com


CRUNCHY MILK CHOCOLATE-PEANUT BUTTER LAYER CAKE RECIPE
Preheat the oven to 350°. Butter and flour a 9-by-13-inch cake pan. In a large bowl, whisk the sugar, flour, cocoa, baking powder, baking soda and salt.
From foodandwine.com


THE MOST AMAZING CHOCOLATE LAYER CAKE RECIPE - MAMA LIKES TO …
2021-01-03 Instructions. 1) Preheat oven to 350° and prepare the round cake pans. Spray with nonstick baking spray or grease and flour. Then place a round piece of parchment paper in the …
From mamalikestocook.com


BEST CHOCOLATE-ON-CHOCOLATE THREE-LAYER CAKE RECIPE
In a large bowl, whisk the eggs and oil until well combined. Whisk in the sour cream, then add the cooled melted chocolate mixture, then whisk until homogeneous. 03. In a stand mixer with the …
From 177milkstreet.com


MILK-CHOCOLATE-FROSTED LAYER CAKE RECIPE | MYRECIPES
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 …
From myrecipes.com


MILK-CHOCOLATE-FROSTED LAYER CAKE RECIPE - RECIPES.NET
2022-03-21 Preheat oven to 325 degrees F. Butter and flour two 9-inch-square cake pans. In a medium bowl, whisk cake flour, cocoa, and baking powder. In a medium saucepan, melt butter …
From recipes.net


CHOCOLATE BUTTERMILK LAYER CAKE RECIPE - PERFECT FOR STACKING
2017-03-02 Preheat oven to 350°F. Line four 7 inch pans (for taller layers) or 8 inch round pans with parchment rounds, and grease with non-stick cooking spray. Mix together all dry …
From chelsweets.com


THE BEST DARK CHOCOLATE LAYER CAKE FROM LINDT CANADA
Step 14. Place 1 round on a cake stand and spread with buttercream. Lay another cake round on top. Repeat spreading and layering before frosting the sides and top of the cake. Gently …
From lindt.ca


MILK AND COOKIES LAYER CAKE - MARIA'S MIXING BOWL
Preheat oven to 350, spray cake pan with baking spray. Set aside. 2. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside. 3. Using a standing mixer, cream …
From mariasmixingbowl.com


CHOCOLATE-HAZELNUT CREAM CAKE - CHRISTOPHER KIMBALL’S MILK STREET
In a small bowl, stir together the gelatin and 2 tablespoons water; set aside. In a medium saucepan over medium, combine the cream, mascarpone and honey. Cook, stirring often, …
From 177milkstreet.com


MILK CHOCOLATE LAYER CAKE | KING ARTHUR BAKING
2012-02-12 In the bowl of your mixer, place: 1/4 cup (50g) vegetable oil. 4 tablespoons (57g) butter, softened. 3/4 cup (149g) sugar. 2 large eggs, room temperature. Beat on medium …
From kingarthurbaking.com


CHOCOLATE BUTTERMILK CAKE (MOIST AND TENDER) - SWEETEST MENU
2018-04-22 Grease and line an 8-inch round cake pan with baking or parchment paper. In a large mixing bowl, add flour, cocoa powder, sugars, baking powder, baking soda and salt. Boil …
From sweetestmenu.com


15 CHOCOLATE LAYER CAKE RECIPES | ALLRECIPES
2021-10-28 Diana's Guinness Chocolate Cake with Guinness Chocolate Icing. There's no need to wait until St. Patrick's Day to enjoy this from-scratch cake that incorporates both chocolate …
From allrecipes.com


FOUR-LAYER CHOCOLATE BIRTHDAY CAKE WITH MILK CHOCOLATE GANACHE …
2015-05-05 Using an electric mixer on low speed, mix salt, baking powder, baking soda, and 2 cups flour in a large bowl just to combine. Add brown sugar, oil, ½ cup butter, and ½ cup …
From bonappetit.com


CHOCOLATE LAYER CAKE RECIPE | MYRECIPES
Combine eggs and next 3 ingredients in a bowl; beat with a mixer at low speed until blended. Add chocolate mixture, beating until blended. Add flour mixture alternately with remaining 1 cup …
From myrecipes.com


{MILK BAR MONDAYS} CHOCOLATE MALT LAYER CAKE - THE BAKER CHICK
2013-02-18 Combine the chocolate, cocoa powder and salt in a medium bowl. Combine the glucose, sugar and heavy cream in a heavy-bottomed saucepan and stir intermittently while …
From thebakerchick.com


MILK AND COOKIES LAYER CAKE | CHOCOLATE CHIP COOKIE LAYER CAKE
2017-06-07 Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). 2. In a large mixing bowl, cream the butter …
From lifeloveandsugar.com


MILK CHOCOLATE FROSTED LAYER CAKE - DELISH.COM
2009-01-28 Preheat oven to 325°. Butter and flour two 9-inch-square cake pans. In a medium bowl, whisk cake flour, cocoa, and baking powder. In a medium saucepan, melt butter in milk …
From delish.com


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