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Loading...| ¼ cup vegetable oil | |
| 4 Tbl unsalted butter | |
| ¾ cup sugar | |
| 2 eggs | |
| 6 oz milk chocolate, chopped or chips, melted | |
| ½ tsp Fleur de Sel | |
| 2 ½ cups cake flour | |
| 1 ¼ tsp baking soda | |
| 1 Tbl Chocolate Extract | |
| 1 tsp Pure Bourbon Vanilla Extract | |
| 1/4 cup dried whole milk | |
| 1/4 cup cocoa powder | |
| 1 cup buttermilk |
Milk chocolate is a tough customer when it comes to cake. It’s difficult to coax and punch of flavor from milk chocolate. This is where Chocolate Extract comes to the rescue. It heightens the flavor and pulls it forward. The whipped ganache is, well, the icing on the cake. Time to pour yourself a tall glass of milk.
Big thanks to In Register Magazine for featuring this recipe in the March 2018 cover story.
| 1. | Preheat oven to 325°F. Prepare two 8 inch rounds or one 9X13 pan by spraying with nonstick spray and dusting with cocoa powder. |
| 2. | In the bowl of a stand mixer, beat the oil, butter, eggs and sugar until well combined. Add in the melted chocolate, Fleur de Sel, cake flour, baking soda, extracts and cocoa powder. Mix until combined; the mixture will be thick and the consistency of clay. |
| 3. | With the mixer running on low, begin adding the buttermilk in small additions until well combined. It will be shiny and the consistency of pudding. |
| 4. | Pour into prepared pans and bake for 18-20 minutes for two rounds or 25-28 minutes for a 9X13 pan. |
| 5. | To make the Whipped Ganache Frosting: Heat 1 cup heavy cream to just below a simmer. Pour over 12 oz milk chocolate. Stir to combine. Refrigerate for at least 1 hour. Transfer the chilled ganache to a stand mixer with whip attachment. Whip until lightened in color, doubled in volume and light and fluffy. Frost the cooled cake with the whipped ganache. If there is any leftover, be sure to refrigerate the cake. |
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