Chocolate Layer Cake with Milk Chocolate Frosting

Name: Chocolate Layer Cake with Milk Chocolate Frosting
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 355 milliliters well-shaken buttermilk; 315 milliliters confectioners sugar; 237 milliliters packed dark brown sugar; 3 larges egg yolks; 4 larges eggs at room temperature for 30 minutes; 1 Tbsp all-purpose flour; 177 milliliters granulated sugar; 227 grams milk chocolate, melted and cooled; 1 teaspoons salt; 355 milliliters sticks unsalted butter, cut into tablespoon pieces and softened; 57 grams unsweetened chocolate, melted and cooled; 158 milliliters unsweetened cocoa powder (not Dutch-process); 1 teaspoon vanilla; 158 milliliters whole milk

Chocolate Layer Cake with Milk Chocolate Frosting might be just the dessert you are searching for. This recipe serves 10. One serving contains 683 calories, 8g of protein, and 44g of fat. Not From preparation to the plate, this recipe takes approximately 5 hours. If you have vanilla, brown sugar, confectioners sugar, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Wax Paper

Oven

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.

Ingredients you will need

Baking Soda

Butter

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Hand Mixer

Blender

Bowl

Add eggs 1 at a time, beating well after each addition.

Ingredients you will need

Egg

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.

Ingredients you will need

Buttermilk

Chocolate

Vanilla

All Purpose Flour

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.

Equipment you will use

Oven

Skewers

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.

Equipment you will use

Knife

Heat milk in a 1- to 1 1/2-quart heavy saucepan over moderate heat until hot.

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Powdered Sugar

All Purpose Flour

Egg Yolk

Milk

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Custard

Equipment you will use

Whisk

Wax Paper

Sauce Pan

Bowl

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.

Ingredients you will need

Powdered Sugar

Custard

Vanilla

Butter

Add chocolates and beat until combined well.

Halve each cake layer horizontally using a long serrated knife.

Equipment you will use

Serrated Knife

Layer cake, using a heaping 1/2 cup frosting between each layer, then frost top and sides with remaining frosting.

Ingredients you will need

Frosting

·Cake layers can be made (but not halved) 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.·Frosting can be made 1 day ahead and chilled, covered. Bring to room temperature (do not use a microwave) and beat with an electric mixer before using.

Ingredients you will need

Frosting

Wrap