Old Fashioned Milk Chocolate Cake with Milk Chocolate Frosting by frick

[BakerAunt]

Old Fashioned Milk Chocolate Cake with Milk Chocolate Frosting
Submitted by frick on September 23, 2009 at 9:30 pm

Note from printed recipe (probably Gourmet or Bon Appetit): This model butter cake recipe is perhaps the best you'll ever eat -- three sumptuous chocolate layers.

My note: This cake is huge and, while not dark, tremendously satisfying.

Equipment: three 9-in round cake pans, well buttered with parchment or waxed paper cut and fitted in bottoms of pans.
Large mixing bowl (large quantity of batter)

Oven temp: 350 F; bake time 30-35 minutes.

Cake:
3 ½ cups sifted cake flour
½ tbsp. baking soda
½ tsp. baking powder
½ tbsp. salt
6 ounces unsweetened chocolate, in 1-2 inch pieces
1 cup water
1 cup unsalted butter, softened to the consistency of mayonnaise
2 cups granulated sugar
½ cup brown sugar, packed, lumps crushed
1 ½ tbsp. vanilla
6 extra-large eggs, warmed in their shells
1 cup buttermilk

Milk Chocolate Frosting
Sift flour, baking soda, baking powder and salt into bowl and set aside. Melt chocolate in medium heat-proof bowl set over barely simmering water. Do not let bowl touch water and being careful to not let steam or water touch chocolate. Stir occasionally until perfectly smooth. Remove from heat.

In large mixing bowl, beat butter on medium speed until creamy. Continue while beating in both sugars one tablespoon at a time. Add vanilla and beat until very light.

Add eggs singly, beating until thoroughly blended after each and scraping down sides of pan well, then beat until very light and creamy. Blend in chocolate.

Add flour in three parts by sprinkling over bowl. Alternate with buttermilk in two parts. Beat on lowest speed manageable just until each addition disappears. Fold batter with large flexible rubber spatula just until thoroughly blended.

Divide batter among buttered pans, pushing batter slightly up sides of pans. Bake two layers on middle oven rack and one on rack below. Stagger so top pans are not directly over lower pan. Bake until wood pick inserted in center comes out clean, about 30-35 minutes.

Cool in pans on racks 15 minutes. Turn out onto racks top side up to cool completely.

Up to six hours before serving, set thickest layer on platter, bottom up. Spread with 2/3 cup frosting. Repeat with second layer. Place last layer top side up and frost top and sides.

Makes 16 servings.

Milk Chocolate Frosting
14 ounces milk chocolate
5 cups powdered sugar, sifted to remove lumps
¾ cup unsweetened cocoa, not Dutch process
¾ cup plus 2 tbsp. unsalted butter
7-8 tbsp. milk (start with 6; I had to add more sugar . . .)
2 tbsp. vanilla

Melt chocolate in medium heat proof bowl as in cake recipe above. Be careful not to let steam or water touch chocolate. (I use the microwave)

In food processor or mixing bowl, blend sugar and cocoa. Melt butter with 6-7 tbsp. milk in microwave or over low heat. Add butter/milk mixture to sugar with chocolate and vanilla. Process or beat until smooth. Do not over process. If too thick, beat in remaining hot milk one tablespoon at a time. If too thin, add sugar. Spread at once. Makes 16 servings.

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