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Moist Milk Chocolate Cake
This divine milk chocolate cake features soft and moist chocolate cake layers filled and covered with a fudgy milk chocolate ganache frosting. It is rich and decadent with a creamy flavor and tender crumb texture.
Ingredients
NOTE: you can prepare this recipe using 1 x batch of Homemade Chocolate Cake Mix along with the liquid ingredients listed below (vegetable oil through to hot water)
Milk Chocolate Cake batter:
- 1 ¾ cups (250g) all-purpose flour
- ⅔ cup (56g) cocoa powder (I prefer this Dutch cocoa or this one)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups (300g) granulated sugar
- ¾ teaspoon salt
- ½ cup (118ml) vegetable oil (I prefer sunflower oil)
- 2 large eggs
- ¾ cups (180ml) full fat sour cream
- 1 teaspoon (5ml) pure vanilla extract
- 1 cups (237ml) hot water
Milk Chocolate Fudge Frosting:
1 x Recipe for Milk Chocolate Frosting
Instructions
- Preheat the oven to 350°F. Lightly grease two 8-inch round cake pans, dust lightly with flour and line the base with rounds of parchment paper.
- Make the cake. If using my homemade chocolate cake mix, follow the instructions on this post and add the liquid ingredients in the list above here on this recipe card. Otherwise, use a fine mesh sieve to sift flour, cocoa powder, baking powder and baking soda into a large bowl. Add sugar and salt and whisk to blend very well so the ingredients are evenly combined.
- Prepare the water and keep it hot. Set it aside while you prepare the batter.
- Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well. Pour into the bowl with the dry ingredients and mix with an electric handheld mixer on medium-low until blended. You can also mix by hand with a wire whisk. It will be thick and somewhat dry. Add the hot water gradually in two stages to minimize clumps forming and mix until evenly combined and the batter is smooth. The batter will be quite thin.
- Divide batter evenly between the prepared pans and tap the pans on the countertop to allow any large air bubbles to surface and pop. Bake for 30-33 minutes until cakes spring back when pressed gently and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before running a knife or offset spatula around the sides and inverting the cakes onto the rack to cool completely.
- Make the frosting. Prepare the Milk Chocolate Frosting according to this recipe here.
- Use a large offset spatula to spread the frosting over the cooled cake layers right away. I find that if you use light cream, this frosting is more fluid and forgiving. If you use heavy cream, it will stiffen up a bit as it cools down so try to avoid spreading around too much as the back and forth motion will cause the cocoa butter to crystallize quickly.
