Chocolate Layer Cake with Milk Chocolate Frosting Recipe

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Chocolate Layer Cake with Milk Chocolate Frosting
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Ingredients
19
Count
Nutrition
1647
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Cooks' notes: ·Cake layers can be made (but not halved) 1 day ahead and kept, wrapped well in plastic wrap, at room temperature. ·Frosting can be made 1 day ahead and chilled, covered. Bring to room temperature (do not use a microwave) and beat with an electric mixer before using.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1646.79 Kcal (6895 kJ)
Calories from fat 1154.51 Kcal
% Daily Value*
Total Fat 128.28g 197%
Cholesterol 470.74mg 157%
Sodium 493.25mg 21%
Potassium 516.78mg 11%
Total Carbs 124.13g 41%
Sugars 88.43g 354%
Dietary Fiber 5.9g 24%
Protein 14.94g 30%
Vitamin A 1.4mg 47%
Iron 3mg 17%
Calcium 153.8mg 15%
Amount Per 100 g
Calories 437.7 Kcal (1833 kJ)
Calories from fat 306.86 Kcal
% Daily Value*
Total Fat 34.1g 197%
Cholesterol 125.12mg 157%
Sodium 131.1mg 21%
Potassium 137.36mg 11%
Total Carbs 32.99g 41%
Sugars 23.5g 354%
Dietary Fiber 1.57g 24%
Protein 3.97g 30%
Vitamin A 0.4mg 47%
Iron 0.8mg 17%
Calcium 40.9mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 42.8
    Points
  • 47
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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