Milk Chocolate Cake
On the eighth day of Christmas, Belling gave to me… Milk Chocolate Cake. This decadent cake will certainly cure all your Christmas chocolate cravings.
- Serves: 10-12
- Preparation Time: 40 Minutes
- Cooking Time: 20 Minutes
- 200g golden caster sugar
- 200g unsalted butter, softened
- 4 large eggs
- 200g self-raising flour
- 2tbsp cocoa powder
- 1tsp baking powder
- ½ tsp vanilla extract
- 2tbsp milk
For the chocolate buttercream:
- 100g milk chocolate, chopped
- 200g butter, softened
- 400g icing sugar
- 5tbsp cocoa powder
- 2tbsp milk
For the marshmallow filling:
- 112g unsalted butter, softened
- 115g icing sugar
- 280g marshmallow fluff
- For the decoration:
- 100g dark chocolate
- Edible gold glitter spray
- Preheat the oven to 190C.
- Grease the base and sides of two round 20cm cake tins then line the base with baking parchment.
- In a large mixing bowl, beat together the sugar, butter, eggs, flour, cocoa powder, baking powder, vanilla extract and milk until well combined.
- Divide the mixture evenly between the two cake tins. Bake for 20 minutes, until an inserted skewer comes out clean.
- Allow the cakes in the tins to cool for 10 minutes then turn out on to a wire rack. Set aside to cool completely.
- For the chocolate buttercream, melt the milk chocolate in the microwave, stirring every 30 seconds. Allow to cool for 5 minutes.
- Next, beat together the butter and icing sugar with a fork. Sift in the cocoa powder and mix with a wooden spoon.
- Pour in the melted chocolate and the milk. Mix well until smooth and place in the fridge.
- To create the gold chocolate shavings, melt the dark chocolate onto a piece of grease proof paper, spreading into an even layer then roll up and pop in the fridge.
- Once the chocolate is set, unroll the paper and let the chocolate naturally fall off naturally. Spray in gold edible glitter and set aside until you assemble the cake.
- For the marshmallow filling, add the butter to a mixing bowl and beat until smooth. Add the icing sugar and mix until completely smooth.
- Stir in the marshmallow fluff and set aside until you assemble the cake.
- To build the cake, add a small amount of the buttercream to a cake stand. Place one cake on top – the buttercream will help keep it in place.
- Add half the buttercream on top, spreading evenly to the edges. Then add a layer of marshmallow filling and spread evenly on top.
- Place the other cake on top. Add the remaining buttercream to the top and sides.
- Pipe the remaining marshmallow cream around the edge of the top.
- For a touch of sparkle, add the gold chocolate shavings in a heap on top. Magic!