Tuesday, July 28, 2015
Milk Chocolate Cake with Milk Chocolate Frosting
MILK CHOCOLATE CAKE WITH MILK CHOCOLATE FROSTING
Milk Chocolate Cake
3 1/2 cups sifted cake flour
1/2 Tbsp baking soda
1/2 tsp baking powder
1/2 tablespoon salt
6 ounces milk chocolate, chopped
1 cup water
1 cup sweet butter, softened to consistency of mayonnaise
1 1/2 cup granulated sugar
1/2 cup light-brown sugar, lumps crushed, packed
1 1/2 Tbsp Madagascar vanilla
6 large eggs
1 cup buttermilk or soured milk, room temperature
Milk Chocolate Frosting
Sift flour, baking soda, baking powder, and salt together in bowl.
In medium heat-proof bowl over barely simmering water, melt chocolate in water, stirring occasionally until perfectly smooth. Remove from heat.
In large mixing bowl, beat butter on medium speed until creamy. Continue beating while sprinkling in granulated and brown sugars, 1 tablespoon at time. Add vanilla and beat until very light. Add eggs one at a time, beating until thoroughly blended after each, then beat until very light and creamy. Blend in chocolate. Add flour in 3 parts by sprinkling over bowl. Alternate with buttermilk in 2 parts. Beat on lowest speed just until each addition disappears. Fold batter with large flexible rubber spatula just until thoroughly blended.
Divide batter into buttered 9-inch round cake pans with bottoms lined with wax paper. Smooth tops, then push batter slightly up against sides. Bake 2 layers on middle oven rack and 1 layer on lower oven rack at 350 degrees. Stagger so top pans are not directly over bottom pan.
Bake until wood pick emerges clean from center of cake, 30 to 35 minutes. Cool in pans on racks 15 minutes. Then turn out onto racks, top sides up, to cool completely.
Up to 6 hours before serving, set thickest layer on platter, bottoms up. Spread with 2/3 cup frosting. Repeat with second layer. Place last layer top side up. Frost top and sides. Keep cool. Do not refrigerate.
Milk Chocolate Frosting
14 ounces milk chocolate
5 cups powdered sugar, sifted
3/4 cup unsweetened cocoa (not Dutch-processed)
3/4 cup plus 2 Tbsp sweet butter
7 - 8 Tbsp milk
2 Tbsp Madagascar vanilla
In medium heat-proof bowl over (not touching) barely simmering water, melt chocolate, stirring occasionally until smooth. Remove from heat.
In food processor or mixing bowl, blend sugar and cocoa. Melt butter with 7 Tbsp milk at MEDIUM in microwave or over low heat.
Add hot butter to sugar with chocolate and vanilla. Process or beat until smooth. Do not overprocess. If too thick, beat in remaining tablespoon hot milk. If too thin, add sugar. Spread at once.