Milk Chocolate Chip Cake

Adjustments.jpeg

I love chocolate cake & sparkling wine. So when there is a family birthday celebration, I immediately offer to make my favorite recipe so I can indulge with zero guilt! This recipe is one of my favorites because the cake is SO moist! I love the light flavor of the milk chocolate as opposed to overwhelming dark chocolate cakes.

Ingredients 

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 2 Tablespoons unsweetened cocoa powder

  • 2 cups sugar

  • 1 cup vegetable oil or canola

  • 2 eggs

  • 1 cup buttermilk

  • 2 teaspoons vanilla extract

  • 1 cup milk choc chips, tossed in flour (to prevent sinking to bottom)

  • 1/2 cup plain hot coffee (fresh)

  • 1 teaspoon white distilled vinegar

Directions 

  • Preheat oven to 325 F.

  • Generously grease (2) 9-inch round cake pans. You can: A. Flour pans, or B. Cut out a circle and line bottom of pans. Flouring is typically enough, but this is a MOIST cake! It sticks! The beauty of this though, is that if it cracks, you can kind of pack it back together and no one will know. 

  • In a medium bowl, whisk together flour, baking soda, baking powder, cocoa 

  • powder, and salt. Set aside.

  • In a large bowl, combine the sugar and vegetable oil.

  • Mix in the eggs, buttermilk, vanilla.

  • Stir in the coffee and white vinegar

  • Combine the wet ingredients with the dry ingredients a little at a time, mixing in between additions.

  • Coat the milk chocolate chips with flour and then gently fold into the batter. 

  • Pour the batter evenly into each pan.

  • Bake in the middle rack for 30-40 minutes or until a toothpick/knife/fork inserted in center comes out with moist crumbs clinging to it. Do not over bake as the cake will continue to cook as it cools.

  • Let pans cool on a cooling rack until the pans are warm to the touch.

  • Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.

  • Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)

  • Frost the cake with my milk chocolate icing (Recipe Below) when the cakes have cooled completely.

  • Drizzle leftover milk chocolate sauce over cake. 

  • Garnish with berries of choice or chocolate shavings.

Icing

ingredients:

2.5 sticks salted butter, room temp

4 cups powdered sugar

2 tablespoons cocoa powder

2 tablespoons milk

chocolate sauce

Directions:

In mixing bowl, cream butter and powdered sugar, adding small amounts of powdered sugar and milk at a time. Mix on medium-high speed until fluffy. When chocolate sauce is cooled, add in slowly on low speed.

Chocolate Sauce:

1 cup chocolate chips

1/4 cup milk

Directions:

On medium-low heat, melt milk chocolate chips and milk. Stir frequently. Remove from heat and cool. Add cooled mixture to icing. Reserve a small amount to drizzle over cake when iced.

Reagan CharlestonComment