Chocolate Cake with Milk Cream

Introduction:

Experience the sheer decadence of our Chocolate Cake with Milk Cream – a heavenly creation that promises to elevate your dessert game to new heights. This irresistible cake features layers of moist chocolate cake sandwiched with velvety milk cream frosting, creating a symphony of flavors and textures that are simply irresistible. Whether served as the centerpiece of a celebration or enjoyed as a delightful everyday treat, this Chocolate Cake with Milk Cream is guaranteed to impress.

Why We Love This Recipe:

✔️ Rich Chocolate Flavor: Indulge in the deep, indulgent taste of chocolate in every bite. ✔️ Creamy Milk Cream Frosting: Delight in the smooth and luscious texture of milk cream frosting that perfectly complements the cake. ✔️ Perfect for Every Occasion: Whether it’s a birthday, anniversary, or simply a sweet craving, this cake is a crowd-pleaser.

Ingredients:

For the Chocolate Cake:

• 2 cups all-purpose flour
• 1 and 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt

• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Milk Cream Frosting:

• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and beat on medium speed for 2 minutes.
4. Stir in the boiling water until the batter is smooth (it will be thin).
5. Divide the batter evenly between the prepared cake pans.
6. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

For the Milk Cream Frosting:

1. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assembly:

1. Once the cakes are completely cool, place one cake layer on a serving plate.
2. Spread a layer of milk cream frosting evenly over the top of the cake layer.
3. Place the second cake layer on top, then frost the top and sides of the cake with the remaining milk cream frosting.
4. Optional: Decorate the cake with chocolate shavings, sprinkles, or fresh berries for an extra touch of elegance.
5. Slice, serve, and enjoy the heavenly indulgence of your Chocolate Cake with Milk Cream!

Notes:

• For a richer chocolate flavor, you can add chocolate chips to the cake batter before baking.
• Leftover cake should be stored in an airtight container in the refrigerator and consumed within 3-4 days.

FAQs: Q: Can I use whipped topping instead of heavy cream for the frosting? A: While whipped topping can be used as a shortcut, the flavor and texture may not be as rich and creamy as using heavy cream.

Q: Can I freeze the cake with the milk cream frosting? A: Yes, you can freeze the cake with the milk cream frosting, but it’s best to do so before decorating with any toppings. Thaw in the refrigerator overnight before serving.