After Valentine’s Day, Easter is the next best occasional to stock up on chocolate and candy. It also provides a good excuse to experiment with chocolate since the festival itself has become something of a showcase for chocolatiers all over the world. Though milk chocolate is the much neglected counterpart in everyday baking as opposed to the dark and white varieties, it can be made to shine on special occasions. Being richer in milk solids, it imparts a creamier taste as you will enjoy in this luscious Milk Chocolate Cake taken from King Arthur Flour.

MILK CHOCOLATE CAKE

For the Milk Chocolate Cake

2 tablespoons vegetable oil

2 tablespoons butter, softened

3/8 cup granulated sugar

1 large egg, room temperature

85g milk chocolate, chopped and melted

1/8 teaspoon table salt

1 1/4 cups cake flour

1/2 teaspoons baking soda

1/2 teaspoon vanilla

1/8 cup dried whole milk

1/8 cup cocoa powder

1/2 cup yogurt, room temperature

For the Milk Chocolate Ganache

170g milk chocolate, chopped

1/2 cup heavy cream

Easter eggs, for decoration

Method:

  • For the ganache, place chocolate in a medium-sized bowl. Heat the cream until just boiling and pour over chocolate.
  • Slowly stir mixture until completely melted and lump-free. Set the bowl in the fridge to chill. Preheat oven to 350°F.

  • For the cake, place the oil, butter, sugar, and egg in the bowl of an electric mixer. Beat on medium speed for 2 minutes.
  • Add melted chocolate, salt, flour, baking soda, vanilla, milk, cocoa and 1/4 cup of plain yogurt and beat for 1 minute.

  • Stop and scrape the bowl. Add the remaining plain yogurt and beat for 30 seconds. Pour the batter into greased pan.
  • Bake for 8″ round, 18- 24 minutes; for 9″ round, 20- 28 minutes; for cupcakes, 15- 18 minutes.  Remove from oven.

  • Rest for 10 minutes, then turn out onto a rack to cool completely. Remove the chilled ganache from the refrigerator.
  • It should now be the consistency of chocolate pudding. Place in the bowl of your mixer and whip until light, and fluffy.

  • Be sure to scrape the bottom of the bowl to fully incorporate all of the chocolate. Divide the cake round into two layers.
  • Soak the layers in simple syrup by brushing 2 tablespoons simple syrup over each layer and let it soak in for 5 minutes.

  • Place one layer on your serving plate and spread with a 1/2″-thick layer of whipped ganache. Add another layer of cake.
  • Ice assembled cake with the remaining chocolate ganache. Top frosted cake with Easter eggs and chill till serving time.
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