Milk Chocolate Cake

Smell of Rosemary - Milk Chocolate Cake - top

Milk chocolate flavor and a sweet crunch from Cadbury chocolate mini-eggs candy makes this cake an Easter favorite. A layer of light Ganache frosting makes this confection extra special. Omit the candy and this is an excellent cake for any occasion!

Ingredients for the Cake

¼ cup of unsalted butter
¾ cup of sugar
¼ cup of sesame oil
2 large eggs at room temperature
2 ½ cups of cake flour
¼ cup of dried nonfat milk
¼ cup of unsweetened cocoa powder
½ teaspoon of salt
½ teaspoon of baking powder
1 teaspoon of baking soda
6 ounces of milk chocolate, melted
1 cup whole buttermilk at room temperature
1 teaspoon of vanilla extract

Smell of Rosemary - Milk Chocolate Cake - Ingredients

Ingredients for the Whipped Ganache Frosting

12 ounces of milk chocolate
1 teaspoon of vanilla extract
¾ cup of heavy whipping cream

Smell of Rosemary - Milk Chocolate Cake - Ingredients for Chocolate Ganache

Preheat oven to 350 degrees Fahrenheit.

Butter and flour two 9-inch cake pans.

Place butter and sugar in the bowl of the standing mixer fitted with the paddle attachment. Beat it on medium until light and fluffy, add oil, and eggs and beat until well combined.

In a medium sized bowl, whisk together cake flour, salt, baking powder, baking soda, cocoa powder, and dried milk.

Smell of Rosemary - Milk Chocolate Cake - Mixing the Ingredients

Add flour mixture, melted chocolate, and ½ cup of buttermilk and beat until combined. Add remaining ½ cup of buttermilk and beat until all ingredients are combined.

Divide cake batter between prepared cake pans and bake for 20 to 25 minutes, or until wooden stick inserted in the center of the cakes comes out clean.

Cool cakes in pans for 10 minutes, then remove them from pans and cool completely on a wire rack, before applying frosting.

Smell of Rosemary - Milk Chocolate Cake - Cake out from the Oven

While cakes are in the oven, prepare the Ganache Frosting.

Place chocolate in a heat-proof bowl, heat cream on medium heat until almost boiling. Pour over chocolate and gently whisk until chocolate is melted and well combined with the cream. Cool chocolate mixture in the refrigerator for 1 hour.

Smell of Rosemary - Milk Chocolate Cake - Mixing Cream and Chocolate

Transfer chocolate mixture to a bowl of the standing mixer with the whisk attachment and whisk on medium until light and fluffy, for about 3 minutes.

Smell of Rosemary - Milk Chocolate Cake - Frasting the Cake

Spread Ganache frosting between the layers and spread on the top and the sides of the cake.

Smell of Rosemary - Milk Chocolate Cake - Ready to Decorate Decorate with chocolate egg candy.

Smell of Rosemary - Milk Chocolate Cake

This recipe will make one 9-inch double layer cake.

Smell of Rosemary - Milk Chocolate Cake - Bottom

Prep time about 45 minutes.

Bake time 20 to 25 minutes.

Chill time for Ganache Frosting 1 hour.

Recipe inspired by “Bake from Scratch” magazine March/April 2018

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