Milk Chocolate Entremet

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Grease and flour a 20cm (8in) round cake pan.

   Tip: Optional: use parchment paper for easy removal.

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. 3

   In a large mixing bowl, cream together butter and sugar until light and fluffy.

4. 4

   Beat in eggs one at a time, followed by cocoa powder.

5. 5

   Gradually add flour mixture to the wet ingredients, alternating with milk, beginning and ending with flour mixture.

6. 6

   Melt milk chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

7. 7

   Pour batter into prepared cake pan and smooth the top.

8. 8

   Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

9. 9

   Let cake cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

10. 10

    To make the buttercream, beat softened butter and powdered sugar until light and fluffy.

11. 11

    Add melted chocolate and vanilla extract, and mix until smooth.

12. 12

    To assemble the entremet, place one cake layer on a serving plate, spread with buttercream, and top with another cake layer.

13. 13

    Spread final layer of buttercream on top and sides of the cake.

    Tip: Optional: decorate with additional chocolate shavings or sprinkles.

14. 14

    To make the ganache, heat chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

15. 15

    Pour heated chocolate over the top of the cake, allowing it to set before serving.