I admit it I am totally addicted to chocolate. All chocolate. I am not particular, I love it all. I especially love Hershey’s milk chocolate. I love their bars and the kisses. I love the fun sized. I love it all. So it makes perfect sense that I developed this amazing milk chocolate cake recipe. I hope you love it as much as I do and that you share your pictures with me. ENJOY!!
Milk Chocolate Cake
This cake is inspired by my love for all things Hershey's Milk Chocolate!
Servings: 10 slices
- 4 cups All-purpose Flour
- 1 Tbs. Baking Powder
- 2 tsp. Baking Soda
- 1 tsp. Kosher Salt
- 1 4-oz bar Unsweetened Chocolate, chopped
- 1/2 cup Good Quality Cocoa Powder
- 1-1/2 cups Water
- 1 cup Unsalted Butter, at room temperature
- 3-1/2 cups Granulated White Sugar
- 4 Lg. Eggs, at room temperature
- 2 tsp. Vanilla Extract
- 1-3/4 cups Buttermilk, at room temperature
- 1-1/2 cups Unsalted Butter, at room temperature
- 4 cups Confectioners Sugar, sifted
- 8 ounces Milk Chocolate Candy Bars, melted & cooled
Make the Cake
Preheat oven to 350°Grease and flour 3- 8" round cake pans, set aside. Whisk together the flour, baking powder, baking soda and salt, in a medium bowl. Set asideIn a large heatproof bowl if you can, use the bowl stand-up mixer), combine the unsweetened chocolate and the cocoa powder.Heat the water and butter in a small saucepan, until butter is melted, but water is just simmering, not boiling.Pour the hot liquid over the chocolate and cocoa powder and stir until melted and smooth.Add the sugar and mix to combine. If you have used a glass or ceramic bowl, from your stand up mixer, go ahead and put that on the mixer base and fit the mixer with the paddle attachment. If you used a different bowl, transfer the mixture to your stand up mixer or use a hand electric mixer.Making sure that the chocolate mixture is cool enough, start adding the eggs, one at a time, and beat until just combined.Add in the vanilla.Alternating with the buttermilk, add flour into chocolate egg mixture. You want to start and finish with the flour. DO NOT OVERMIX. This is where tough cakes come from.Be sure to scrape down sides and you can finish mixing with a spatula. Divide batter between 3 pans. I like to use a scale and weigh the batter to make sure it is even.Bake for 20-30 minutes, until toothpick comes out with just a few moist crumbs.Cool in pan for 10 minutes, then invert on to a cooling rack. Cool completely before frosting.