I came up with this milk chocolate cake recipe couple of days after Easter. My kids got a lot of milk chocolate bunnies from our relatives and I wanted some of that chocolate to disappear.
So, I came up with this amazing milk chocolate cake icing and used a significant portion of their chocolate haul. Needless to say, they were not very happy with me.
They liked the milk chocolaze cake, though. Very much. Who wouldn’t? It is basically a cake version of chocolate brownies with great chocolate frosting. It is sweet, chocolaty, rich, and best of all pretty simple to make.
There is one catch. The icing needs time to harden, so you need to make it a day ahead and cool it in a fridge. You can experiment with freezing the icing, I didn’t. If you do, please let me know your results. I imagine 3 hours in the freezer might do the trick.
One more thing. If you like this recipe, can you like me on Facebook or leave me a comment? Any feedback would be greatly appreciated. Many thanks in advance.
For the Milk Chocolate Ganache:
For the Chocolate Cake:
Tip: If you want to make this milk chocolate cake without the alcohol, then leave it out and add 1 teaspoon of baking powder. Take the eggs out from the fridge when you prepare the chocolate ganache.
Prepare the chocolate icing:
1. Prepare the chocolate ganache a day before you bake the cake.
2. Place the chocolate and butter into a medium bowl. Bring the cream to boil and pour over the chocolate and whisk until smooth. Make sure to watch the cream, since once it starts to boil, it will come up very quickly and go over and you will have a mess on your stove like I did. I ended up boiling the cream twice and spent around 15 minutes cleaning my stove thanking God that I have an electric Ceran range.
Prepare the milk chocolate cake:
1. Line the baking pan with parchment paper. Grease and flour the lined tin. If you don’t have a spring form, you might need to line the sides of your pan with baking paper as well.
2. Preheat the oven to 160°C – 320°F
3. Melt the chocolate with butter in a bowl suspended over simmering water, but not touching the water. You can melt it in the microwave (like I do), setting it on 800W for 1 minute and whisk until smooth using residual heat. Cool to room temperature.
4. In a medium bowl, whisk the flour, salt, and baking powder.
5. Whisk the sugar, eggs, and Brandy as best as you can. Add the melted chocolate and whisk until the batter is uniform.
6. Add the dry ingredients and whisk to a smooth batter.
7. Pour the batter into the prepared pan and bake for 35-45 minutes. I baked my cake for 45 minutes and the test toothpick had some (not much) crumbs on it. Allow the cake to cool off in the pan for 2 hours. Invert the cake onto your cake plate and remove the baking paper.
Ice the cake:
1. When you take the icing from the fridge, you will notice that it is hard. Don’t let appearances fool you. It will still be quite fluid underneath. You must beat it with a hand held mixer. The color of the milk chocolate icing will turn to a nice mocha. It will become fluffy and stiff enough to pipe decoration.
2. Cut the cake horizontally in two halves using a serrated knife or a cake cutter. Slide four strips of baking paper under the cake to protect your cake plate from the chocolate frosting.
3. Use 1/3 of the chocolate icing for the filling, 1/3 for the top, and the rest to ice the sides. Serve and enjoy.
Tip: Do not store in the fridge since then the cake becomes hard. If you have to, then take it out 2 hours before serving, it will regain its fluffiness and will taste better. This cake is rather dense coming straight from the fridge.
Important: Don’t use a mixer, use a whisk. If you do use a mixer, be warned. The cake will bake beautifully and then it will settle down and break open. Here is a picture of what you might end up with. I baked it again, mixing it by hand, like you do with brownies, and it came out great.
I hope that you will enjoy this milk chocolate cake recipe and will come back for more great chocolate cake recipes!
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