Milk Chocolate Loaf Cake


Milk Chocolate Loaf Cake

Yield:  9″  X 5″


  • 200g self-raising flour
  • 30g cocoa powder, sieved
  • ½ teaspoon salt
  • 115g unsalted butter, softened
  • 250g granulated sugar
  • 2 large eggs
  • 5 tablespoons evaporated milk
  • 5 tablespoons water
  • 1 teaspoon vanilla extract
  • 100g chocolate chips
For the Chocolate Glaze
  • 60g unsalted butter, softened
  • 1 tablespoon cocoa powder
  • 250g icing sugar
  • 3 tablespoons hot milk
  • 1 teaspoon vanilla extract
  • Chocolate chips (optional)
  1. Preheat the oven to 350F/176C. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
  2. In a large bowl, whisk the flour, cocoa powder, and salt together until combined.
  3. Using a handheld or stand mixer, beat the butter, and sugar together until combined. Beat in the eggs, milk, water, and vanilla. Fold in the chocolate chips.
  4. Pour the wet ingredients into the dry ingredients and gently mix together until combined.
  5. Pour the batter into the prepared loaf pan. Bake for 55 – 60 minutes, or until a toothpick inserted into the centre comes out clean with only a few small moist crumbs. Make sure to loosely cover the cake with aluminum foil halfway through baking to prevent the top from getting too brown. Allow the cake to cool completely in the pan on a wire rack before removing and frosting.
For the Chocolate Glaze
  1. Using a handheld or stand mixer, beat the butter cocoa powder, icing sugar, milk, and vanilla until smooth and is your desired thickness.
  2. Pour or spoon over the cake loaf, and sprinkle with chocolate chips if desired.

source :  marshasbakingaddiction


Chocolate Birthday Cake with Milk Chocolate Ganache


Four-Layer Chocolate Birthday Cake

Four-Layer Chocolate Birthday Cake with Milk Chocolate Ganache and Nutella Buttercream

 Yields:  8.5″x4.5″

Prep Time : 15 mins

Baking time: 11-13 mins
Total time: 1 hrs, 45mins


½ cup (1 stick) unsalted butter, room temperature, plus more for pan

2cupsall-purpose flour, plus more for pan

6ouncesbittersweet chocolate, chopped

1cupbrewed coffee

⅔cupunsweetened cocoa powder (not Dutch process)

3large eggs, room temperature

1cupbuttermilk, room temperature

2teaspoonsvanilla extract

1¾teaspoonskosher salt

1½teaspoonsbaking powder

1½teaspoonsbaking soda

2½cups(packed) light brown sugar

¼cupvegetable oil


8ouncesbittersweet chocolate, chopped

1cupheavy cream

¼teaspoonkosher salt

¼cup(½ stick) unsalted butter, cut into pieces, room temperature


3large egg yolks, room temperature

1large egg, room temperature

½teaspoonkosher salt


1¼cups(2½ sticks) unsalted butter, room temperature, cut into pieces


1teaspoonvanilla extract

Sprinkles (for decorating; optional)

Special Equipment

A candy thermometer





  • Preheat oven to 350˚. Butter two 9″-diameter cake pans and line bottoms with parchment paper rounds. Butter parchment and dust with flour, tapping out excess.
  • Heat chocolate, coffee, and ⅔ cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch bottom of bowl), stirring until chocolate melts and mixture is smooth. Let cool, then whisk eggs, buttermilk, and vanilla into chocolate mixture.
  • Using an electric mixer on low speed, mix salt, baking powder, baking soda, and 2 cups flour in a large bowl just to combine. Add brown sugar, oil, ½ cup butter, and ½ cup reserved chocolate mixture and beat on medium speed until flour is evenly distributed and mixture is smooth, about 2 minutes. Add remaining chocolate mixture in 2 additions, scraping down sides and bottom of bowl as needed and beating until smooth after each addition. Scrape batter into prepared pan and smooth top.
  • Bake cake until top is firm to the touch and a tester inserted into the center comes out clean, 30–40 minutes. Transfer cake pan to a wire rack and let cake cool in pan 10 minutes before turning out onto a wire rack. Let cool completely.
  • Using a serrated knife and moving it back and forth in long, even strokes, carefully halve cakes lengthwise.


  • Place chocolate in a medium bowl. Bring cream and salt to a simmer in a small saucepan over medium-low heat. Pour over chocolate; let sit 10 minutes, then whisk gently until chocolate is melted and mixture is smooth and glossy. Let ganache cool, 30–45 minutes.
  • Using an electric mixer on medium speed, beat butter into ganache until mixture is light and fluffy and has turned matte, about 3 minutes.
  • Place 1 cake layer, cut side up, on a platter. Using a rubber spatula, spread one-third of ganache over cake, spreading to edges. Place another cake layer, cut side down, on top and spread another third of ganache over cake. Repeat process once more with another cake layer and remaining ganache; top with remaining cake layer (leave top bare). Chill cake 1–8 hour.


  • While cake is chilling, beat egg yolks, egg, and salt in the bowl of a stand mixer fitted with the whisk attachment until mixture is pale and thick and falls back onto itself in a slowly dissipating ribbon, about 5 minutes.
  • Meanwhile, bring sugar and 3 Tbsp. water to a boil in a small saucepan over medium heat, stirring until sugar is dissolved. Clip thermometer to the side of saucepan and boil, swirling pan (do not stir), until thermometer registers 238˚. Immediately remove from heat.
  • Reduce mixer speed to low and gradually stream hot sugar syrup into eggs aiming for where the egg meets the side of the bowl (this will prevent hot sugar from splattering). Increase speed to high and beat mixture until light and fluffy and sides of bowl are cool to the touch, 5–8 minutes.
  • Add butter a piece at a time, beating to thoroughly incorporate before adding the next piece and scraping down sides of bowl often. Add Nutella and vanilla and beat, scraping down sides and bottom of bowl, until mixture is smooth and homogenous.
  • Spread buttercream all over top and sides of chilled cake, making decorative swirls and swooshes. Decorate with sprinkles, if desired.
  • Do Ahead: Cake can be assembled 1 day ahead. Chill uncovered.


source:  Claire Saffitz @ bonappetit

Milk Chocolate Brownie Explosion


Milk Chocolate Brownie Explosion

Yield:  8″ x 8″

Rich, fudgy and decadent these Milk Chocolate Brownies with a creamy milk chocolate ganache will satisfy any chocolate craving!


For the Milk Chocolate Brownies:
    • 10 tablespoons unsalted butter
    • 2 ounces milk chocolate, chopped [I used Ghirardelli because it’s awesome]
    • 1 cup granulated sugar
    • 1 tablespoon vanilla extract
    • 2 large eggs
    • ½ cup cocoa powder
    • ½ cup all-purpose flour
    • ½ teaspoon kosher salt
    • 4 ounces milk chocolate, chopped
For the Milk Chocolate Ganache:
    • 4.5 ounces milk chocolate
    • 2 tablespoons heavy whipping cream
Salted Caramel Sauce Here



To Make Coffee Milk Chocolate Brownies:
    1. Preheat oven to 325° and line a 8×8 baking dish with parchment.
    2. Whisk together in a medium bowl the flour, cocoa powder and salt. Set aside.
    3. Place butter and 2 ounces chocolate in a microwave safe, large bowl. Microwave in 30 second intervals on high power, stirring after each interval, until chocolate is smooth.
    4. Add sugar to the melted chocolate mixture, whisking to combine. Add the vanilla and egg, whisking until completely incorporated and smooth.
    5. Stir the cocoa mixture into the chocolate mixture until just combined. Fold in the remaining chocolate.
    6. Pour batter into prepared pan, smoothing out the batter to the edges with a spatula.
    7. Bake 25-30 minutes or until the top is set. Do not overbake. I would not suggest baking more than 35 minutes because they might overbake.
    8. While the brownies bake, make the Milk Chocolate Ganache
To Make the Milk Chocolate Ganache:
    1. Melt chocolate and heavy cream in a small microwave-safe bowl in 30 second intervals, stirring between each interval, until mixture is smooth.
    2. Try not to eat it all before the brownies are done…
Assembling the Brownies:
  1. Let brownies cool 10 minutes before pouring ganache over top of brownies. Smooth the ganache to the edges with an offset spatula.
  2. Let cool completely before cutting. This took me 2 hours in the refrigerator and the middles were still not cooled. They tasted super amazing no matter what temperature.
  3. Cut into squares and drizzle with the caramel sauce. I spooned some in a ziplock baggie, cut a corner off and then squeezed the caramel out!


source :  americanheritagecooking

Double Chocolate Butterscotch Bars


Double Chocolate Butterscotch Bars

Yield:  9″ x 9″

Butterscotch bars with a buttery crumb crust and topped with not just one but TWO layers of chocolate!


  • 1¼ cups flour
  • ½ cup brown sugar
  • 1½ sticks butter (12 tablespoons) butter, chilled and cut into small cubes
  • 4 ounces cream cheese, softened
  • 1 egg
  • 1 cup butterscotch ice cream topping/syrup
  • 2 tablespoons vanilla
  • ½ cup white chocolate chips
  • 1 cup milk chocolate chips
  1. Preheat oven to 375 and line a 9×9 inch pan with foil and spray with cooking spray.
  2. In a large bowl combine flour and brown sugar. Cut in chilled butter cubes with fork or pastry cutter until mixture resembles fine crumbs. Reserve ⅔ cup crumb mixture and press remaining mixture into prepared pan.
  3. In a medium bowl beat egg and softened cream cheese until smooth. Mix in vanilla and butterscotch sauce. Add the reserved crumb mixture and stir to combine.
  4. Bake about 35 minutes, until golden brown. Melt white chocolate chips in a microwave safe bowl on half powder and mix until smooth. Spread over butterscotch bars. As white chocolate cools, repeat melting process with milk chocolate chips and spread over white chocolate layer. Allow to cool completely (about 2 hours) before cutting into squares and serving. Store in airtight container.

source :  lecremedelacrumb

Milk-Chocolate Pots de Crème


Milk-Chocolate Pots de Crème

Yield : 2 servings


  • 10 ounces milk chocolate, finely chopped
  • 3 ounces bittersweet chocolate, finely chopped
  • 1 cup milk
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 5 large egg yolks
  • Crème fraîche and chocolate shavings, for garnish


  1. In a large heatproof bowl, combine the milk and bittersweet chocolates.
  2. In a medium saucepan, bring the milk, heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. In a medium heatproof bowl, whisk the egg yolks. Gradually whisk in half of the hot cream. Whisk the egg-and-cream mixture into the saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes. Pour the custard over the chocolate and let stand for 2 minutes, then stir until smooth.
  3. Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the mixture into eight 4-ounce ramekins and refrigerate until chilled, 2 hours.
  4. Let the pots de crème stand at room temperature for 15 minutes. Garnish with crème fraîche and chocolate shavings; serve.


MAKE AHEAD : The pots de crème can be refrigerated for up to 3 days.

SUGGESTED PAIRING: Luscious, caramel-inflected tawny Port.

source: foodandwine

Yellow Cupcakes with Milk Chocolate Frosting

yellow cupcakes SBA

Homemade Yellow Funfetti Cupcakes with Milk Chocolate Frosting

Yields:  12 pcs
Baking time: 20-25 mins


1 and 1/2 cups all-purpose flour

1 and 1/2 tsp baking powder

1/4 tsp salt

2 large eggs

2/3 cup sugar

3/4 cup (1.5 sticks) unsalted butter, melted

2 tsp vanilla extract

1/2 cup milk

1/2 cup sprinkles

Milk Chocolate Buttercream Frosting

1 cup (2 sticks) unsalted butter, softened

3 and 1/2 cups powdered sugar

1/2 cup cocoa powder

1/2 tsp salt

2 tsp vanilla extract

3 Tbsp half + half or milk or heavy cream (I used fat free half + half)


For the cupcakes: Preheat the oven to 350F. Line the muffin tin with cupcake liners. Set aside.

Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In another medium bowl, beat the eggs and sugar with a stand mixer (with paddle attachment) or electric handheld mixer until light and foamy, about 2 minutes. While beating, slowly pour in the butter and then the vanilla.  While mixing, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Do NOT overmix the batter. Gently fold in 1/2 cup sprinkles.

Divide the batter evenly in the prepared cupcake liners. Bake for about 20-25 minutes until a toothpick inserted in the middle comes out clearn. Allow cupcakes to cool completely before frosting.

For the frosting:  Sift 3 cups powdered sugar & cocoa powder into a medium bowl.  Set aside.

On medium speed, cream butter for a few minutes in a stand mixer with the paddle attachment. Turn speed to LOW and slowly pour in the dry ingredients.  Be careful so that the dry ingredients do not blow everywhere!  Mix until sugar/cocoa are absorbed by the butter.

Turn up mixer to medium speed and add the vanilla and salt.  Slowly add in the half + half (or milk or cream) and beat for about 2 minutes or until the frosting reaches a desired thickness. Add the last 1/2 cup of powdered sugar if needed to increase frosting thickness (I did not need it).

Pipe or spread the frosting onto the cooled cupcakes. Decorate with additional sprinkles, if desired.

source: sallysbakingaddiction

Chocolate Peanut Butter Brownie Bites


Chocolate Peanut Butter Brownie Bites

Yield:  8″ x 8″


For the Brownie Batter
  • ¾ cup milk chocolate chips
  • ½ cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
For the Peanut Butter Batter
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup rice crispy cereal
  • 1 egg
  • 1 teaspoon vanilla
  • ¼ cup chocolate chips
  • ¼ cup creamy peanut butter
  1. Preheat oven to 350. Line an 8×8 inch pan with foil and spray heavily with cooking spray.
  2. For the brownie batter, melt milk chocolate chips with butter. Stir together until combined. Pour into a large bowl and add sugar, eggs, and vanilla. Mix well. In another bowl add flour, salt, and baking soda and whisk to combine. Add dry ingredients to wet ingredients and mix well. Pour batter into prepared pan. Bake 10 minutes, then remove from oven.
  3. While brownie batter is baking, prepare the peanut butter batter by mixing together peanut butter, sugar, and rice crispy cereal. Add egg and vanilla and mix until well combined. Use a tablespoon to scoop peanut butter batter and drop mounds onto partially baked brownie layer. (I dropped my peanut butter scoops in rows) Sprinkle any extra batter over the top. Return to oven and bake about 35 minutes or until mixture seems to be mostly set. (It center should still be a little gooey.) Allow to cool completely.
  4. Melt together ¼ cup chocolate chips and ¼ cup peanut butter and stir until smooth. Spread mixture over cooled brownies. Chill 1 hour before cutting into “bites” or bars. Store in fridge in airtight container.

source : lecremedelacrumb

Milk Chocolate Peanut Butter Truffle Brownies


Milk Chocolate Peanut Butter Truffle Brownies

Yield:  8″ x 8″ or 9″ x 9″


  • 10 tablespoons unsalted butter
  • 2 ounces milk chocolate, chopped
  • 1 cup granulated sugar
  • 1 tablespoon instant coffee
  • 2 teaspoons vanilla extract
  • 1 tablespoon kahlua (optional, but so good!)
  • 2 large eggs
  • 1/2 cup cocoa powder (sometimes I use Hersey’s Dark Chocolate Cocoa, but for these brownies I recommend sticking with regular Cocoa)
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 4 ounces milk chocolate chopped


  • 3 ounces semi-sweet chocolate, chopped
  • 3 tablespoons heavy cream
  • 2 tablespoons creamy peanut butter
  • 1/2 tablespoon kahlua
  • 3 ounces milk chocolate, chopped



To make the brownies. Line an 8×8 or 9×9 inch baking dish with parchment paper or foil, letting the edges over hang from the pan so you can easily lift the brownies out of the pan. Preheat the oven to 325 degrees F.

Add the butter and 2 ounces milk chocolate to a medium size mixing bowl that is microwave safe. Microwave the butter and chocolate on 30 second intervals, stirring after each interval until melted and smooth. This takes me about 1 minute and 30 seconds.

To the melted chocolate mixture add the sugar and instant coffee, whisking until completely combined. Add the vanilla, kahula and egg and whisk until smooth. Stir in the cocoa powder, flour and salt until smooth and just combined, try not to over mix the batter. It will be thick. Stir in the remaining 4 ounces chopped milk chocolate. Pour the batter into the prepared pan and bake for 25-30 minutes, until the brownies are set on top. Do not over bake, if anything under bake.

Meanwhile make the truffles. Add the 3 ounces semi-sweet chocolate and the cream to microwave safe bowl. Microwave the chocolate and cream on 30 second intervals, stirring after each interval until melted and smooth. This takes me about 1 minute. Stir in the peanut butter and kahlua until smooth.

Remove the brownies from the oven and let the brownies cool 5 minutes and then lift them out of the pan. Pour the chocolate truffle/ganache right over the brownies and smooth it out until it reaches the edge. Melt the remain 4 ounces of milk chocolate and then drizzle it over the brownies. Allow the brownies to set at least one hour in the fridge or two hours at room temperature (out of the sun) before cutting. I personally like them best at room temp so everything is soft and fudgey.

source : halfbakedharvest