Easter Chocolate Milk Chocolate Cake

Easter deserves a special cake, and I make a basic chocolate cake with chocolate fudge frosting decorated with Cadbury Mini Eggs. These delightful candied chocolate eggs are only available during the Easter Holiday.
I eat all the mini eggs before I can decorate the cake, and I run out to search for one last bag to use on the cake.

Easter Chocolate Milk Layer Cake

1/4 cup unsalted butter, softened

3/4 cup granulated sugar

1/4 cup light vegetable oil

2 large eggs, room temperature

2 1/2 cup cake flour  King Arthur

1/4 cup dried nonfat milk

1/4 cup unsweetened cocoa powder Ghirardelli Chocolate

1 teaspoon kosher salt

1 teaspoon baking soda

1/2 teaspoon baking powder

6 ounces milk chocolate, melted

1 cup whole buttermilk, room temperature

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Chocolate Fudge Frosting (Recipe below)

Crushed Cadbury Milk Chocolate mini eggs

1. Preheat oven to 350F. Butter and flour two 9-in round cake pans.

2. Using a stand mixer fitted with a paddle attachment, beat in a bowl butter, sugar, oil and eggs at medium speed until well combined about 2 minutes.

3. In a medium bowl, sift together flour, dried milk, cocoa, salt, baking soda, and baking powder. Add flour mixture, alternating with buttermilk in thirds starting and ending with flour. Beat until well combined. With mixture at low speed add chocolate, vanilla and almond until chocolate is combined. Ddivid batter between prepared pans.

4. Bake until tester inserted into center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. remove from pans, and let cook completely on wire racks. Spread Chocolate Fudge Frosting between layers, sprinkle with half crushed chocolate eggs. Place remaining cake layer on top, frost top and sides. Garnish with remaining crushed chocolate eggs.

Milk Chocolate Frosting

12 ounces mild chocolate, chopped

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

3/4 cup heavy whipping cream

1.Combine chocolate, vanilla, and salt in medium bowl.

2. In a small sauce pan heat cream over medium heat until just boiling. Pour hot cream over chocolate mixture; whisk until melted and smooth. Refrigerate for one hour.

3. Beat chocolate with whisk attachment of stand mixture at medium speed for 3 minutes.





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