Chocolate Layer Cake with Mocha Milk Chocolate Frosting

Chocolate Layer Cake with Mocha Milk Chocolate Frosting
Photo by Karl Petzke


  • 3 oz. (6 Tbs.) unsalted butter, cut into small pieces
  • ½ cup cold plain yogurt (regular or lowfat)
  • 2-2/3 cups granulated sugar
  • 1 cup plus 2 Tbs. heavy cream
  • Scant 1/8 tsp. table salt
  • 6 oz. (12 Tbs.) unsalted butter, softened at room temperature
  • 2-½ oz. (¾ cup plus 2 Tbs.) unsifted unsweetened natural (nonalkalized) cocoa
  • + 10 more ingredients
    • 10-½ oz. (3 cups) sifted cake flour
    • 4-½ tsp. instant espresso powder
    • ½ tsp. table salt
    • 1 cup boiling water
    • 1-½ tsp. baking soda
    • 1 Tbs. pure vanilla extract
    • 1-½ tsp. pure vanilla extract
    • 3 large eggs, at room temperature
    • ¾ cup cold water
    • 24 oz. milk chocolate, chopped into matchstick-size pieces

Position a rack in the lower third of the oven and heat the oven to 350°F. Line the bottoms of three 9-inch cake pans with parchment and lightly grease the sides. Combine the flour, baking soda, and salt. Sift these together three times and set aside. In a mixing bowl, pour the boiling water over...

View full recipe at Fine Cooking


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