American Girl Birthday!: Cakes, Cupcakes & Specialty Treats by Weldon Owen is available at Amazon.com, Amazon.co.uk and Indigo.ca.
Milk Chocolate Layer Cake
The ultimate cake for all chocolate lovers! Use a good-quality milk chocolate, ideally one that is at least 40 percent cacao. The sprinkles take this all-chocolate treat over the top.
MAKES 10–12 SERVINGS
½ cup (1 stick) unsalted butter, at room temperature, plus more for the pans
2 cups all-purpose flour, plus more for the pans
6 ounces milk chocolate, chopped
½ cup water
⅔ cup unsweetened natural cocoa powder
1 cup whole milk
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1½ cups sugar
¼ cup canola oil
3 large eggs, at room temperature
2 teaspoons vanilla extract
Milk Chocolate Frosting (see below)
Chocolate sprinkles, for decorating
Preheat the oven to 350˚F. Lightly butter the bottoms and sides of two 9-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust the pans with flour, tapping out the excess.
In a saucepan over medium-low heat, melt the milk chocolate with the water, whisking until smooth. Sift the cocoa powder into the mixture and whisk to combine. Whisk in the milk until smooth and set aside to cool.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat together the butter, sugar, and oil on medium speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, beating after each addition until incorporated. Add the vanilla and beat until blended. Stop the mixer and scrape down the bowl with a rubber spatula. On low speed, add the cooled chocolate and beat until mixed.
Add the flour mixture and beat until incorporated, stopping to scrape down the bowl as needed.
Divide the batter between the prepared pans and smooth the tops. Bake the layers until a toothpick inserted into the centre of a layer comes out clean, about 30 minutes. Let cool on wire racks for 15 minutes, then invert the cakes onto the racks, lift off the pans, peel off the parchment, and let cool completely.
To assemble, place a cake layer on a serving plate. Using an offset spatula, spread one-third of the frosting evenly over the top. Place the second layer on top and spread half of the remaining frosting over the top. Use the remaining frosting to frost the sides of the cake, then decorate the sides of the cake with chocolate sprinkles.
Dark Chocolate Frosting
MAKES ABOUT 4 CUPS
9 ounces bittersweet or semisweet chocolate, coarsely chopped
1½ cups unsalted butter, at cool room temperature
1 tablespoon whole milk
2 teaspoons vanilla extract
¼ teaspoon salt
2½ cups powdered sugar, sifted
In a small microwave-safe bowl, microwave the chocolate on high power, stopping and stirring every 30 seconds, until melted and smooth. Let cool until cool to the touch but still pourable.
In a medium bowl, using an electric mixer, beat the butter on medium-high speed until light and fluffy, about 2 minutes. On low speed, add the melted chocolate, milk, vanilla, and salt and beat until well blended. Stop the mixer and scrape down the bowl with a rubber spatula. On low speed, slowly add the sugar and beat until well blended and creamy. Increase the speed to high and beat until light and fluffy, about 1 minute.
Milk Chocolate Frosting
MAKES ABOUT 4 CUPS
6 ounces milk chocolate, coarsely chopped
3 ounces bittersweet chocolate, coarsely chopped
1½ cups unsalted butter, at cool room temperature
1 tablespoon whole milk
2 teaspoons vanilla extract
¼ teaspoon salt
2½ cups
In a small microwave-safe bowl, combine both chocolates and microwave on high power, stopping and stirring every 30 seconds, until melted and smooth. Let cool until cool to the touch but still pourable.
In a medium bowl, using an electric mixer, beat the butter on medium-high speed until light and fluffy, about 2 minutes. On low speed, add the melted chocolate, milk, vanilla, and salt and until beat until well blended. Stop the mixer and scrape down the bowl with a rubber spatula. On low speed, slowly add the sugar and beat until well blended and creamy. Increase the speed to high and beat until light and fluffy, about 1 minute.
Recipe published with permission from Weldon Owen.
