Milk-Chocolate-Frosted Layer Cake

Name: Milk-Chocolate-Frosted Layer Cake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 296 milliliters cake flour; 6 larges eggs, separated; 355 milliliters heavy cream; 680 grams milk chocolate, finely chopped; 1 pinch Pinch of salt; 237 milliliters sugar; 2 sticks unsalted butter; 59 milliliters unsweetened cocoa powder; 118 milliliters whole milk

The recipe Milk-Chocolate-Frosted Layer Cake can be made in around 3 hours. This recipe makes 8 servings with 1018 calories, 12g of protein, and 73g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up heavy cream, cake flour, eggs, and a few other things to make it today. It works well as an affordable dessert. Milk-Chocolate-Frosted Layer Cake, Crunchy Milk Chocolate-Peanut Butter Layer Cake, and Chocolate Layer Cake with Milk Chocolate Frosting are very similar to this recipe.

Instructions

Preheat the oven to 32

Equipment you will use

Oven

Butter and flour two 9-inch-square cake pans.

Ingredients you will need

Butter

All Purpose Flour

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.

Ingredients you will need

Baking Powder

Cake Flour

Butter

Cocoa Powder

Milk

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Sauce Pan

Whisk

Bowl

Transfer to a large bowl and let cool slightly.

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Bowl

Whisk in the egg yolks and 1/2 cup of the sugar.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Whisk

Add the dry ingredients and whisk until smooth.

Equipment you will use

Whisk

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.

Ingredients you will need

Egg Whites

Sugar

Salt

Equipment you will use

Toothpicks

Oven

Bowl

Transfer the cakes to a rack and let cool completely.

Meanwhile, in a medium saucepan, bring the cream to a simmer.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Put the chocolate in a heatproof bowl and pour the hot cream on top.

Ingredients you will need

Chocolate

Cream

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Bowl

Let stand for 3 minutes, then whisk until smooth.

Equipment you will use

Whisk

Let the frosting stand at room temperature, stirring occasionally, until thick enough to spread, about 1 hour.

Ingredients you will need

Frosting

Spread

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.

Ingredients you will need

Frosting

Spread

Let the cake stand at room temperature for about 30 minutes before cutting into squares.