Milk Chocolate Semi-Naked Cake
Prep
30 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This milk chocolate semi naked cake is my go to dessert whenever I want something that looks impressive but doesn't require hours in the kitchen. The beauty of this recipe is that it comes together in just seventy minutes total, and the rustic, unfrosted sides mean you don't need any fancy decorating skills. I love using cocoa powder in the batter because it's packed with antioxidants while adding that deep chocolate flavor we all crave. The combination of milk and semi sweet chocolate creates the most luxurious frosting, and honestly, it's one of the most forgiving cakes I've made. Perfect for weeknight baking or bringing to a gathering without all the stress.
Ella x
Ingredients
- 300all-purpose flour
- 300 gsugar
- 200 gunsalted butter
- 4large eggs
- 200 mlmilk
- 400 gmilk chocolate
- 100 gunsweetened cocoa powder
- 10 gsalt
- 200 gsemi-sweet chocolate chips
- 200 mlheavy cream
- 10 mlvanilla extract
- 10 gbaking powder
- 5 gbaking soda
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease two 20cm round cake pans and line the bottoms with parchment paper.
- 2
In a medium bowl, whisk together flour, sugar, unsweetened cocoa powder, baking powder, and salt.
- 3
In a large bowl, whisk together butter and eggs. Add milk, milk chocolate, and vanilla extract, and whisk until smooth.
- 4
Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
- 5
Melt the semi-sweet chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
- 6
Pour half of the batter into each prepared pan and smooth the tops.
- 7
Top each cake with a layer of melted chocolate, spreading it evenly.
- 8
Pour the remaining batter over the chocolate layer and smooth the top.
- 9
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 10
Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
- 11
Once the cakes are completely cool, frost with the remaining chocolate ganache.
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