Milk Chocolate Frosted Layer Cake Food

MILK CHOCOLATE FROSTED LAYER CAKE

Steps:

• Preheat the oven to 325°.
• Butter and flour two 9" -square cake pans; set aside.
• In a medium bowl, whisk the cake flour, cocoa and baking powder; set aside.
• In a medium saucepan, melt the butter in the milk over low heat.
• Transfer to a large bowl and allow to cool slightly.
• Whisk in the egg yolks and 1/2 cup of the sugar.
• Add the dry ingredients and whisk until smooth; set aside.
• In a clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat at medium-high speed until the whites are stiff and glossy.
• Fold beaten egg whites into the batter until no streaks remain.
• Divide the batter between the two cake pans and bake for 25 minutes, or until the cakes are springy and a toothpick inserted in the centers comes out clean.
• Transfer the cakes to a rack and allow to cool completely.
• While the cakes are cooling, in a medium saucepan, bring the heavy cream to a simmer.
• Put the chocolate in a heatproof bowl and pour the hot cream on top.
• Allow to stand for 3 minutes, then whisk melted chocolate until smooth.
• Let the frosting stand at room temperature, stirring occasionally, until thick enough to spread, about 1 hour.
• Turn the cakes out of the pans and put one layer on a plate.
• Top with 1 cup of the frosting, spreading it to the edge.
• Top with the second layer and spread the remaining frosting over the top and sides.
• Let the cake stand at room temperature for about 30 minutes before cutting into squares.
• Serve and enjoy.

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.

CREAMY MILK CHOCOLATE FROSTING

Steps:

• Place 1/2 cup softened butter in a mixing bowl.
• Add in the cocoa powder, 2 cups icing sugar and 3 tablespoons whipped cream; start beating with an electric mixer add in more whipped cream as needed to create desired texture.
• Beat until mixture is smooth and creamy.

ALMOND LAYER CAKE WITH WHITE CHOCOLATE FROSTING

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Pulse 2 cups flour, the baking powder, salt and almonds in a food processor until the nuts are finely ground into a powder, 2 to 3 minutes. Whisk the egg whites, milk, and vanilla and almond extracts in a medium bowl until combined.
• Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour, until just combined.
• Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to racks and let cool in the pans. (The cakes can be frozen, wrapped in plastic wrap, for up to 2 weeks. Unwrap and thaw at room temperature.)
• Make the frosting: Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted; set aside. Beat the cream cheese, butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and creamy, about 4 minutes. Gently fold in the melted white chocolate with a rubber spatula. (The frosting can be refrigerated, covered, for up to 2 days. Beat with a mixer to soften just before frosting the cake.)
• Assemble the cake: Loosen the edges of the cakes with a knife, then invert 1 layer onto a platter and peel off the parchment. Spread 1 to 1 1/2 cups frosting on top. Remove the other layer from the pan, peel off the parchment and carefully place on top of the first layer. Cover the top and sides of the cake with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting and decorate with nonpareils.

CHOCOLATE-FLECKED LAYER CAKE WITH MILK CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees. Butter two 8-inch round cake pans, and line with parchment. Butter paper, and flour pans. Whisk together flour, baking soda, and salt in a medium bowl.
• Beat together butter and sugars with a mixer until light and fluffy, about 5 minutes. Beat in yolk and eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream and milk, beginning and ending with flour. Fold in chocolate.
• Divide batter between pans, and spread evenly with an offset spatula. Bake until deep golden brown and a toothpick inserted in centers comes out clean, about 40 minutes. Let cakes cool in pans 20 minutes. Invert cakes, remove pans and parchment, and let cool completely, right side up, on wire racks.
• Cut each cake in half horizontally with a serrated knife. Place 1 bottom layer on a platter or cake stand, and spread evenly with 3/4 cup frosting. Repeat with a second layer and another 3/4 cup frosting. Place third layer on top, and spread with another 3/4 cup frosting. Place fourth layer on top. Spread entire cake with remaining frosting (about 2 3/4 cups), smoothing top and sides. Serve immediately, or refrigerate, uncovered, up to 2 days; if refrigerated, let cake come to room temperature before serving.

MILK CHOCOLATE FUDGE LAYER CAKE

Steps:

• Preheat oven to 350°F Grease two 9-inch cake pans.
• CAKE: Melt chocolate and shortening together. Cool.
• In a separate bowl, combine evaporated milk and vinegar Reserve.
• In a medium bowl, beat sugars, eggs and vanilla until mixture is thick, about 3-5 minutes,. Fold in chocolate mixture. Beat until combined.
• Mix next 4 ingredients together. Add half of dry mixture to wet ingredients. Add milk mixture and then remaining dry mixture. Fold in chocolate chips. Divide batter between the two prepared cake pans.
• Bake in preheated oven 45-50 minutes or until a toothpick inserted in center of cakes comes out clean.
• FROSTING: Beat cream cheese and butter until light and well combined. Add icing sugar 1 cup at a time, beating well after each addition. Beat in vanilla and chocolate. Thin out with 1-2 Tbsp, of milk if necessary.
• ASSEMBLY: Slice each cake in half horizontaly to create 4 layers. Spread first layer with about 1 cup frosting, continue with each layer, icing top and sides of cake, Refrigerate until ready to eat.