Chocolate Milk Cake Recipes

SALTED CARAMEL MILK CHOCOLATE CAKE

Steps:

• Put your chocolates in a big bowl. Put the sugar and 1/2 cup water in a saucepan and place over medium heat. Stir until the sugar dissolves and bring up to a boil. As soon that happens, stop stirring and let it boil until it turns an amber color, 8 to 10 minutes or so. (If you think that it needs another stir, brush down the sides of the pan with a wet pastry brush, and stir the entire mixture, picking up the pot itself by the handle, being careful not to touch the caramel or else it could crystallize.) Once the mixture reaches that dark amber color, turn the heat down. Stand back from the pot and add the cream very slowly, stirring with a heatproof spatula. (If you are nervous about the steam, wear a kitchen glove to protect your hand.) Continue to stir until all is incorporated. Once the mixture is smooth, stir in the fine salt. Take off the heat and pour the caramel over the bowl of chocolate. Whisk to combine, making sure all the chocolate melts. Pop in the fridge for about 1 hour until completely chilled.
• Take the frosting out of the fridge and beat it with a hand mixer just until it becomes spreadable. Add the butter in pieces and mix until it's all combined. Pop back into the refrigerator for another hour.
• Place 1 cake layer on a cake platter, flat-side up. (You want the cake flat-side up so when you get into it you'll have nice and even layers.) Evenly spread 2 cups of the frosting over the top. Sprinkle with sea salt flakes, then put the other cake layer on top, flat-side up. Spread the rest of the frosting over the top and on the sides of the cake. Sprinkle the top with more salt flakes.
• Put a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) nonstick round cake pans. Line the bottom of each with a round of parchment paper, and then butter the paper.
• Sift the flour, cocoa, baking soda and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
• Pour half the batter in each pan and spread it evenly with a spatula or butter knife. Bake until a toothpick comes out clean, 25 minutes. Remove the pans to racks and allow the cakes to cool for 10 minutes or so. Loosen the edges of the cake from the pan with a knife, then turn them onto the racks. Remove the paper and let the cakes completely cool.

MILK CHOCOLATE CAKE

Steps:

• Heat oven to 180 degrees C, 350 degrees F, gas Mark 4. Grease 2x20.5cm (8inch) tins, not loose-bottomed as the mixture would run out
• Mix flour,sugar,salt and cocoa powder together.
• Rub in margarine to all the dry ingredients. Beat eggs with milk
• Stir in egg mixture,essence and liquids into the dry ingredients and beat well
• Place mixture in prepared tins and bake for about 30-35 minutes
• Leave to stand for 1 hour when cool sandwich together and top of with a milk chocolate icing
• Topping: melt margarine, blending in cocoa then stir in icing sugar, milk and essence
• Beat until smooth and thick. Then apply to the top of the cake or put it in the middle to stick them together

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.

BEST MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

SOUR MILK CHOCOLATE CAKE

Steps:

• Mix water, 2 cubes butter and 4 T cocoa in a saucepan. Bring to a boil and remove from heat. Set aside.
• Mix flour, sugar, eggs, sour milk, baking soda, and vanilla together.
• Add ingredients from saucepan.
• Mix well.
• Pour into 9x13 pan.
• Bake at 350 degrees for 30 minutes.
• Let cool.
• In a saucepan, mix 1/2 cup butter, 3 Tablespoons milk, and 2 Tablespoons cocoa. Bring to boil. Remove from heat.
• Add powdered sugar to desired thickness.(It will still be a little liquidy but will set more as it cools).

MILK CHOCOLATE CAKE

Steps:

• Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease 2 x 20.5 cm (8 inch) tins, not loose-bottomed as the mixture would run out.
• Mix flour, sugar, salt and cocoa.
• Rub in margarine. Beat eggs with milk.
• Stir egg mixture, essence and liquids into the dry ingredients and beat well.
• Place mixture in prepared tins and bake for about 30-35 minutes.
• When cold sandwich and top with Milk Chocolate Icing (see above).

OLD FASHIONED TEA-TIME MILK CHOCOLATE CAKE

Steps:

• CAKE:.
• Sieve the flour, sugar, salt and cocoa together.
• Rub in the margarine or butter.
• Stir the beaten eggs and evaporated milk into the mixture, then add the extra evaporated milk and vanilla extract.
• Beat well until light and fluffy and well mixed.
• Grease and line a 6" or 7" round tin - not loose-bottomed as the mixture may run out.
• Bake in a moderate oven, 180C/350F/Gas Mark 4 for 25 to 35 minutes, or until well risen.
• Allow to cool slightly before turning out onto a wire rack and allow to cool completely before icing and decorating the cake.
• ICING:.
• Melt the butter and blend in the cocoa powder, sieved icing sugar, hot milk and vanilla extract.
• Beat until smooth and thick.
• Allow to settle for about 5 minutes before icing the cake.
• ASSEMBLING THE CAKE:.
• When the cake is completely cold, cut the cake in half and sandwich the two halves together with half of the icing.
• Spread some of the remaining icing on the top, reserving some to be piped on in rosettes around the top of the cake. Pipe 12 rosttes on the top of the cake and one in the middle.
• Decorate each rosette with a nut half, chocolate button or fresh raspberry.
• Store in an airtight tin for upto 5 days, or freeze the cake before icing. Can be frozen for upto 3 months.

BUTTERMILK CHOCOLATE CAKE

Steps:

• In a saucepan, bring butter, water and cocoa to a boil. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Add cocoa mixture; mix well. Combine buttermilk and vanilla; add to batter and mix well. Beat in eggs. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick comes out clean. Cool on a wire rack., In a small saucepan over medium heat, cook and stir butter and cocoa until smooth. Remove from the heat. In a small bowl, combine confectioners' sugar, vanilla and salt. Add cocoa mixture and enough milk until frosting reaches desired consistency. Frost cake.

CHOCOLATE CAKE WITH MILK-CHOCOLATE CRUNCH AND CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees. Make the cake: Butter and flour a 7-inch round cake pan (3 inches deep). Sift flour, cocoa powder, granulated sugar, baking soda, baking powder, and 3/4 teaspoon salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla. Beat with a mixer on medium-high speed until smooth, about 3 minutes.
• Pour batter into prepared pan, and bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool completely in pan.
• Meanwhile, make the milk-chocolate crunch: Fold crisped-rice cereal into melted milk chocolate until completely coated. Spread mixture about 1/4 inch thick onto a baking sheet lined with a nonstick baking mat. Freeze until set, about 45 minutes. Chop into small pieces. Refrigerate until ready to use.
• Make the caramel sauce: Bring granulated sugar, cream, corn syrup, and butter to a boil in a medium saucepan over medium-high heat. Cook until mixture registers 236 degrees on a candy thermometer. Immediately remove from heat, and stir in vanilla and a pinch of salt. Transfer to a bowl, and let cool.
• Make the frosting: Place cocoa powder in a small bowl, and stir in hot water to create a thick paste. Beat butter, confectioners' sugar, and a pinch of salt until pale and fluffy. Gradually beat in melted semisweet chocolate and cocoa paste. If frosting doesn't seem firm enough, refrigerate for 10 to 12 minutes, whisking every few minutes. Let stand at room temperature until ready to use.
• Assemble the cake: Turn out cake from pan, and trim top. Slice into 3 even rounds. Place bottom layer on a rotating cake stand or a large plate, and spread 1/2 cup milk-chocolate crunch on top. Gently spread 3/4 cup caramel sauce on top, and cover with another 1/2 cup crunch. Top with middle cake layer, and repeat, finishing with top cake layer.
• Frost cake with a crumb coat (a thin layer of frosting to seal in stray crumbs): Gently sweep away any loose crumbs with a pastry brush, then use a small offset spatula to cover the top and sides a with a thin layer of frosting. Refrigerate until set, about 1 hour.
• Let crumb-coated cake stand at room temperature for 45 minutes. Frost entire cake with remaining frosting in a swirling motion using a large offset spatula. Let stand at room temperature until ready to serve (up to 8 hours).