Chocolate Flecked Layer Cake With Milk Chocolate Frosting Recipes

CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350F/180C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess.
• In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined. Set aside.
• In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water. Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don't overbeat - batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be very thin and liquid. That's ok.
• Scrape batter into prepared pans. Bake cakes for about 30-35 minutes (depending on your oven - this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack.
• Assembling the cake: Set one layer on a plate with the flat side facing up (or, if your cake rose too much, cut its rounded top with a knife to make it flat - totally optional). Evenly spread about 1/3 of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and sides of the cake.
• Store cake in the fridge for up to 3 days. Bring to room temperature before serving.

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 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.

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.