Milk Chocolate Charlotte
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This elegant milk chocolate charlotte is one of my favorite desserts to make when I want something that looks fancy but doesn't require hours in the kitchen. With just 20 minutes of prep and 40 minutes of baking, you'll have an impressive showstopper ready to serve. The milk chocolate layers create that irresistible creamy texture everyone loves, and eggs in the batter provide protein to keep you satisfied longer. Best of all, this recipe uses simple pantry staples that won't break the bank, making it perfect for both weeknight dinners and special occasions.
Ella x
Ingredients
- 200 gmilk powder(for the sponge cake)
- 300 gall-purpose flour
- 400 gsugar
- 10 gbaking powder
- 150 gunsalted butter(melted)
- 3large eggs
- 300 mlwhole milk
- 200 mldouble cream
- 400 gmilk chocolate(for the filling)
- 200 gwhite chocolate(for the glaze)
- 150 mlheavy cream
- 10 mlvanilla extract
- 100 gunsalted chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease four 8cm round cake pans and line the bottoms with parchment paper.
- 2
Sift together the milk powder, flour, sugar, baking powder, and a pinch of salt in a medium bowl.
- 3
In a large mixing bowl, whisk together the melted butter, eggs, and vanilla extract.
- 4
Gradually add the dry ingredients to the wet ingredients and whisk until just combined.
- 5
Divide the batter evenly among the prepared pans and smooth the tops.
- 6
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- 7
To make the filling, melt the milk chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
- 8
In a separate bowl, whip the double cream until stiff peaks form.
- 9
Fold the whipped cream into the melted chocolate until well combined.
- 10
To assemble the charlotte, place one cake layer on a serving plate and spread a layer of the chocolate filling on top.
- 11
Repeat the layers two more times, ending with a layer of chocolate on top.
- 12
Melt the white chocolate and unsalted chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
- 13
Drizzle the chocolate glaze over the top of the charlotte and refrigerate for at least 30 minutes before serving.
Tip: Optional: garnish with whipped cream and chocolate shavings.
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