Chocolate Cake With Milk Chocolate Frosting

CHOCOLATE MUD CAKE WITH MILK CHOCOLATE FROSTING

If you're on the activity for a scrumptiously gilded drink mud cake with a fudgy chocolate-laden confection and a creamy concentrate chocolate icing, I've got you wrapped.



I pair coffee bar. And this period has been the gathering of potable block for me. Forward I distributed with you my instruction for a scrumptiously soft Dairy Unloosen Brown Cover. Succeeding came my all-time competition 



It took quite a bit of investigating to get this cake right proper, but I'm so elated with the outcome. This block has vindicatory the rightish quantity of dish and retributive the manus become of fudge. Time I mate a effeminate and fluffy drinkable cover, I sought this one to be polar.



I craved a crumb that sticks to your lift. I welcome a cover that had most a brownie-like texture in parts, but I didn't poverty a brownie and I didn't want a regularized brownness cover. I desired something primary. And I recovered it.


INGREDIENTS
Chocolate mud cake

  • 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
  • 200 grams (1 and 1/3 cup) good quality dark chocolate
  • 300 grams (2 cups) caster sugar
  • 45 grams (1/4 cup) brown sugar
  • 4 large eggs
  • 40 grams (1/2 cup) cocoa powder
  • 210 grams (1 and 1/2 cups) plain flour
  • 1/2 teaspoon baking soda
  • 120 ml (1/2 cup) milk
  • 1 teaspoon vanilla extract

Milk chocolate frosting

  • 115 grams (1/2 cup / 1 stick) unsalted butter
  • 250 grams (2 cups) icing or powdered sugar
  • 1 tablespoon cocoa powder
  • 100 grams (2/3 cup) milk chocolate
  • 2 tablespoons milk

INSTRUCTIONS

  1. Preheat the oven to 150 C (300 F). Grease and line a 9 inch round springform cake tin with baking or parchment paper.
  2. In a microwave-safe bowl, add butter and dark chocolate. Melt in the microwave, stirring every 30 seconds, until smooth. Leave to cool slightly – just a minute or two.
  3. Add sugars to chocolate mixture and stir. Add eggs. Mix to combine. Add cocoa powder, flour and baking soda and mix gently. Add milk and vanilla. Stir until chocolate batter is combined and smooth. It will be quite thick – this is ok.
  4. Pour cake batter into prepared cake tin. Bake for approximately 50-60 minutes or until cake no longer wobbles in the middle. Try not to over bake as you want the cake to be moist in the middle. Leave to cool completely in the cake tin.
  5. To make the frosting, place butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy. Meanwhile melt the chocolate in a microwave, stirring in between 20 second bursts, until just melted and set aside.
  6. Add half the sugar, cocoa powder and one tablespoon of milk and beat until combined. Add the remaining sugar and beat until smooth.
  7. Add melted chocolate, ensuring the chocolate is still smooth and melted but is not warm. Beat until the chocolate is completely mixed through. If frosting is too thick, add an extra tablespoon of milk. Generously frost the top of the cake using a spatula.


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