This Milk Chocolate Cake with Milk Chocolate Buttercream and Milk Chocolate Ganache is moist, fluffy, and has a wonderfully light chocolate flavor!
Many of the most loved recipes for this chocolate cake encompass Dutch process cocoa which only requires baking powder for rising and provides a deep chocolate flavor that is more luxurious and less acidic. If you would like an even more superior bittersweet chocolate flavor it is great. However, if this tastes you are not enough, natural cocoa is exactly what you should grab.
A tasty milk based protein drink that is made from real milk and beneficial to anyone regardless of whether you have a n exercise person, sports person, weight lifter or individuals who simply want to tone up or maintain their bodies. This tells you that you can find the signature green top in the refrigerated dairy case!
Chocolate Milk Cake Recipe | Chocolate Tres Leches Cake
Description
This Milk Chocolate Cake with Milk Chocolate Buttercream and Ganache is incredibly moist, fluffy, and offers a light yet rich chocolate flavor. The recipe typically uses Dutch process cocoa, known for its luxurious, less acidic taste, requiring only baking powder for a perfect rise. For those who crave a deeper, bittersweet chocolate flavor, this cake delivers. Additionally, it pairs wonderfully with a milk-based protein drink, made from real milk, perfect for anyone looking to maintain or enhance their fitness. Look for the signature green top in the refrigerated dairy case!
Ingredients
Instructions
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Step1: Make chocolate Milk
Ingredients:
2 cup fresh milk
1/2 cup dark chocolate
1/4 cup of condensed milk
- First of all we'll make chocolate milk or add 2 cups of milk in a sauce pan
- I'm using fresh milk, flavor will enhance with this
- let the milk boil and when milk will boil, we'll add dark chocolate in it
- it's almost 1/2 cup dark chocolate which I've chopped and it's sweet chocolate with that we'll add 1/4 cup of condensed milk it's sweetened condensed milk
- so, there's no need to add sugar separately cook while mixing all of it
- cook it at low flame so that the chocolate that we've added gets melted here we've a delicious chocolate milk all ready.
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Step 2: How to prepare cake sponge
Ingredients:
4 eggs
1/2 cup of sugar
1 tsp of vanilla essence
1/4 cup of melted butter
1 cup of flour
1 tbsp of cocoa powder
- add 4 eggs in a bowl with that we'll add 1/2 cup of sugar in it
- you can easily serve this cake to 9-12 people
- now we'll beat it well with a beater we have to beat it until all the sugar in it gets dissolved and eggs got fluffy
- so, I've beaten it for almost 15 minutes
- sugar in it is very well dissolved and eggs have gotten fluffy
- now we'll add 1 tsp of vanilla essence in it with that we'll add 1/4 cup of melted butter in it for flavor and mix it well
- so, a well mixed beater's work is well mixed, take out the beater. now we'll take a strainer and add 1 cup of flour in it with that add 1 tbsp of cocoa powder in it
- I'm using dark Dutch processed cocoa powder, it's flavor is very good and the color is also dark compared to other normal cocoa powders.
- Now we'll sift & add flour and cocoa powder in 3 portions, add a little bit while sifting and mix it.
- now we'll grease a square baking pan with oil or butter and apply butter paper and now we'll bake it at 180 degrees for 35 minutes
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Step 3: How to Prepare whipped cream
Ingredients:
1 cup of whipping cream
1 tbsp of cocoa powder
1 tsp of water
- Now we'll add one cup of whipping cream in a bowl and beat it well like this.
- we have to beat it until it gets fluffy. The cream has been well beaten here, look, it's so fluffy and thick.
- Now we'll add a paste of cocoa powder, so I've dissolved 1 tbsp of cocoa powder in 1 tsp of water and added it in like this and mixed it well.
- so, like this chocolate cream is ready.Put it aside.
- our cake is well baked, let it cool down a little and then separate the cake from pan with the help of a knife
- It's very important to separate the cake from the pan before taking it out and now we'll put a plate on top and flip it like this cake will come out very easily.remove butter paper from top of it.
- Place the cake back in the bowl and add the chocolate milk.
- Once the milk is fully absorbed, spread the cream evenly over the cake and smooth it out on top.
- Finally, add chocolate sauce on top of the cake. This will make the cake look beautiful.
- Cool the cake thoroughly before serving. Place the cake in the freezer to chill it well.
Servings 9
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Cholesterol 80mg27%
- Total Carbohydrate 55g19%
- Sugars 40g
- Calcium 60 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Dutch Process vs. Natural Cocoa: They also inform that using Dutch process cocoa will give a sweet, mellow taste of chocolate in the recipe. There’s nothing like having a much richer and robust sort of chocolate that is why if you want a slightly bitter taste of the chocolate then you can ask for natural cocoa instead. Of course, natural cocoa is a bit acidic and that might cause issues with the rising abilities of your cake if you do not alter the chemical leavening.
Chocolate Ganache Consistency: If the ganache is too thick you can add a small amount of the warm cream, one tablespoon to adjust the consistency.
Milk-Based Protein Drink: To enhance the nutritional worth of the cake, it is advisable to have it accompanied with a protein milk shake. This one contains real milk and can be consumed by anyone at all, exercising individuals inclusive.
Storage: The dish can be covered with a lid or aluminum foil and should be placed in a cool dry area for 3 days or should be transferred to the refrigerator and served for a week. If you will be placing the cake in the fridge, let the cake get to room temperature as this is the best when it comes to the greasy feel of the cake and the taste.
