Chocolate Cake with Milk Chocolate Frosting
Ingredients
For the Cake:
- 1¾ cups (220g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups (400g) granulated sugar
- 2 large eggs
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
For the Milk Chocolate Frosting:
- 1 cup (230g) unsalted butter, softened
- 2½ cups (400g) powdered sugar
- ¾ cup (75g) cocoa powder
- ½ cup (120ml) heavy cream
- 1 teaspoon vanilla extract
- 1 cup (175g) milk chocolate chips, melted and cooled
Instructions
Step 1: Prepare the Cake
- Preheat the Oven: Set your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Ensure the mixture is well blended to avoid lumps.
- Combine Wet Ingredients: In another bowl, beat the sugar, eggs, milk, oil, and vanilla extract until smooth. Use a hand mixer or stand mixer on medium speed for 2-3 minutes.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Do not overmix; a few lumps are okay.
- Add Boiling Water: Slowly stir in the boiling water. The batter will be thin, but that’s the key to a moist cake.
- Pour and Bake: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Prepare the Milk Chocolate Frosting
- Beat the Butter: In a large bowl, beat the softened butter using a hand mixer until light and fluffy, about 3-4 minutes.
- Add Cocoa Powder: Sift the cocoa powder to remove any lumps and gradually add it to the butter. Beat on low speed until well combined.
- Incorporate Powdered Sugar: Gradually add the powdered sugar, one cup at a time, alternating with heavy cream. Beat on low speed until incorporated, then increase to medium-high speed for about 2 minutes, until light and fluffy.
- Add Vanilla and Melted Chocolate: Stir in the vanilla extract, then fold in the melted milk chocolate chips (ensure they’ve cooled slightly to avoid melting the butter). Beat the frosting until creamy and smooth.
Step 3: Assemble the Cake
- Level the Cake Layers: If your cake layers have domed tops, use a serrated knife to trim them and make them flat. This will ensure an even and stable cake when stacked.
- Frost the Cake: Place one cake layer on a serving plate. Spread a thick layer of frosting over the top. Place the second cake layer on top, pressing gently to adhere. Frost the top and sides of the cake, smoothing it out with a spatula.
- Decorate: Optionally, you can add chocolate shavings, sprinkles, or a drizzle of melted chocolate over the top. For a rustic look, swirl the frosting with the back of a spoon for added texture.
Step 4: Serve and Enjoy!
- Let the cake sit for at least 30 minutes to allow the frosting to set before slicing.
- This cake pairs wonderfully with a glass of cold milk or a scoop of vanilla ice cream.
Tips for Success
- Use Room Temperature Ingredients: For the best results, ensure that your eggs, butter, and milk are at room temperature. This will help the batter mix evenly and result in a lighter cake.
- Avoid Overmixing: When combining the wet and dry ingredients, stir just until incorporated. Overmixing can lead to a dense cake.
- Don’t Skip the Boiling Water: Adding boiling water to the batter helps to bloom the cocoa powder, deepening the chocolate flavor and creating a rich, moist texture.
- Melt Chocolate Gently: When melting the milk chocolate chips for the frosting, do it slowly in a microwave-safe bowl in 20-second increments, stirring after each, until fully melted. Let it cool slightly before adding it to the frosting.
- Chill the Cake for Cleaner Slices: For neater, cleaner slices, refrigerate the frosted cake for 20-30 minutes before cutting. This helps the frosting set and makes slicing easier.
Storage and Make-Ahead Tips
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. If refrigerated, allow the cake to come to room temperature before serving for the best texture.
- Make-Ahead: Both the cake layers and frosting can be made ahead of time. Wrap the cooled cake layers in plastic wrap and store at room temperature for up to 24 hours or freeze for up to 2 months. The frosting can be stored in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature and give it a quick whip before using.
Variations
- Chocolate Ganache Drip: Add a decadent touch by drizzling a simple chocolate ganache over the top. Mix equal parts of warm heavy cream and milk chocolate chips, stir until smooth, and pour it over the cake edges for a gorgeous drip effect.
- Filled Cake: To elevate the cake, you can add a layer of chocolate mousse, whipped cream, or even raspberry preserves between the cake layers for added flavor.
- Cupcake Version: This recipe works perfectly for cupcakes. Simply divide the batter into cupcake liners and bake at 350°F (175°C) for 18-20 minutes.
Enjoy this indulgent chocolate cake with milk chocolate frosting as a special treat for birthdays, celebrations, or any day that calls for a rich, homemade dessert!