Milk Chocolate Bar Cake
Indulge your chocolate cravings with this irresistible Milk Chocolate Bar Cake—a decadent dessert that’s perfect for any celebration or simply treating yourself! This rich and moist layer cake is infused with melted milk chocolate for a velvety sweetness that will delight every bite. A luscious milk chocolate ganache, made with just two simple ingredients, adds a glossy, luxurious finish perfect for those who love all things chocolate. Featuring a well-balanced blend of cocoa and vanilla, this cake is as easy to make as it is impressive, combining timeless flavors with a sophisticated presentation. Whether you’re hosting a birthday party or enjoying a weekend baking project, this show-stopping cake serves as the ultimate centerpiece for chocolate lovers.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Cocoa powder
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 1.25 cups Granulated sugar
- 3 large Eggs
- 1.5 teaspoons Vanilla extract
- 1 cup Milk
- 200 grams Milk chocolate bars (melted)
- 100 grams Milk chocolate bars (for ganache)
- 0.5 cup Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans with parchment paper.
In a medium-sized bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Melt the milk chocolate bars (200 grams) in a heatproof bowl over a pot of simmering water or in the microwave in 30-second intervals, stirring until smooth. Let it cool slightly.
Gradually mix the melted chocolate into the batter until well incorporated.
Alternate adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until the batter is smooth and no lumps remain, but avoid overmixing.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the ganache, chop the remaining milk chocolate bars (100 grams) into small pieces and place in a bowl. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the chopped chocolate and let sit for 2-3 minutes, then stir until smooth.
Once the cakes are completely cool, spread a layer of ganache between the layers, then coat the top of the cake with the remaining ganache. Leave the sides bare for a rustic look, or spread the ganache evenly over the entire cake, as desired.
Let the ganache set for 15-20 minutes at room temperature or in the fridge before serving. Slice and enjoy!
Nutrition Facts
Calories |
4698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.8 g | 265% | |
| Saturated Fat | 118.8 g | 594% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 893 mg | 298% | |
| Sodium | 3718 mg | 162% | |
| Total Carbohydrate | 651.3 g | 237% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 434.4 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 1053 mg | 81% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2594 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
