Silky Milk Chocolate Cake
Everybody reaches a moment in their life (usually a crisis, let’s get real) when a chocolate cake is the only correct answer. In spite of breakups, lost opportunities and failures, or just having one shit day - this milk chocolate cake is a two-layered soothing sandwich of uncomplicated joy, smeared generously with a glossy milk chocolate icing.
There are plenty of high-quality, exquisite chocolate cakes that show off the huge flavour-range that can be teased from chocolate. This isn’t one of those cakes really. Much like milk chocolate, there is no darkness or bitterness about this cake, just a rounded milkiness and a silky richness. The key component in creating this cake, and its icing, is evaporated milk, a cheap and readily available canned milk-reduction. It adds an intensely milky foreground to this cake and a luscious, silky crumb that glides across your palate like Galaxy chocolate. It’s absolutely not serious at all, just universally delicious and inviting, which is why both kids and adults alike absolutely love this cake to pieces.
SILKY MILK CHOCOLATE CAKE
225g Plain Flour
225g Caster Sugar
1 teaspoon Baking Powder
225g unsalted Butter
2 large Eggs
150ml full-fat Evaporated Milk
1 teaspoon Vanilla Extract
MILK CHOCOLATE ICING
100g unsalted Butter
300g Icing Sugar
50ml Evaporated Milk (approx 3 tablespoons)
1 teaspoon Vanilla Extract
Begin by creaming the 225g of butter and 225g sugar together in a mixing bowl until aerated and fluffy. Make sure the butter is not too cold from the fridge, though you can get away with microwaving it a little to soften it if it is quite firm.
Crack in the 2 eggs and beat into the butter and sugar. It may look like it is curdling at this stage, this is completely normal. It will become much smoother once we add the flour.
Sieve in 225g of plain flour along with 1 teaspoon of baking powder and 40g of cocoa. Mix the into the batter vigorously until you have a fairly stiff batter with no visible lumps.
Drizzle in 150ml of evaporated milk along with a teaspoon of vanilla extract. Mix together briefly until incorporated into a glossy batter. Do not mix more than you need to, as this can toughen the cake.
Pour the batter into two greased cake tins (approx 8” diameter) that are lined with a circle of baking paper on the bottom. Place into the middle of an oven and bake on 180C for 25-30 minutes until firm and springy in the middle.
Once out of the oven, leave to cool completely before you ice them - at least 2 hours. If they are still warm, the icing will melt into the cakes and it will be a sad ending for all - it’s honestly worth the wait.
Make the icing by whisking 100g of soft, unsalted butter with a 40g of cocoa and a teaspoon of vanilla extract. When soft and whipped, pour in 50ml of evaporated milk and stir until smooth. Sieve in 300g of icing sugar and gently stir until the icing is thick and no lumps of icing sugar can be seen. If it becomes too thick to spread, thin it out with a splash of milk.
When the cakes are cool, turn one upside down and press onto a serving plate to help it sit flat. Spread about one-third of the icing onto the first layer and spread around the cake from the centre to the edges.
Place the second cake onto the iced layer, with the flat bottom of the cake facing upwards. Taking the remaining icing and spread across the top of the cake from the centre to the edges and down the sides.
Serve straight away. Utensils and plates entirely optional!