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Chocolate-Flecked Layer Cake with Milk Chocolate Frosting
Credit:
Chris Court
Recipe Summary
prep: 40 mins
total: 1 hr 20 mins
Yield: Serves 10 to 12
Ingredients
Ingredient Checklist
1 1/2 sticks unsalted butter, softened, plus more for pans
2 1/4 cups all-purpose flour, plus more for pans
1 1/2 teaspoons baking soda
2 1/2 teaspoons coarse salt
1 cup plus 2 tablespoons granulated sugar
1/3 cup packed light-brown sugar
1 large egg yolk plus 2 large eggs
1 tablespoon pure vanilla extract
1 1/2 cups sour cream
3/4 cup whole milk
8 ounces bittersweet chocolate (61 to 70 percent cacao), finely chopped
Milk Chocolate Frosting
Cook's Notes
This chocolate-flecked creation with milk chocolate frosting is a great party cake. Enriched with shards of bittersweet chocolate and a luxurious frosting, it makes for a dramatic presentation and can be assembled two days ahead of time.
Gallery
Chocolate-Flecked Layer Cake with Milk Chocolate Frosting
Credit:
Chris Court
Recipe Summary
prep: 40 mins
total: 1 hr 20 mins
Yield: Serves 10 to 12
Gallery
Chocolate-Flecked Layer Cake with Milk Chocolate Frosting
Credit:
Chris Court
Chocolate-Flecked Layer Cake with Milk Chocolate Frosting
Credit:
Chris Court
Chocolate-Flecked Layer Cake with Milk Chocolate Frosting
Recipe Summary
prep: 40 mins
total: 1 hr 20 mins
Yield: Serves 10 to 12
Recipe Summary
prep: 40 mins
total: 1 hr 20 mins
Yield: Serves 10 to 12
prep: 40 mins
total: 1 hr 20 mins
prep:
40 mins
total:
1 hr 20 mins
Yield: Serves 10 to 12
Serves 10 to 12
Ingredients
Ingredients
- 1 1/2 sticks unsalted butter, softened, plus more for pans
- 2 1/4 cups all-purpose flour, plus more for pans
- 1 1/2 teaspoons baking soda
- 2 1/2 teaspoons coarse salt
- 1 cup plus 2 tablespoons granulated sugar
- 1/3 cup packed light-brown sugar
- 1 large egg yolk plus 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/2 cups sour cream
- 3/4 cup whole milk
- 8 ounces bittersweet chocolate (61 to 70 percent cacao), finely chopped
- Milk Chocolate Frosting
Directions
Preheat oven to 350 degrees. Butter two 8-inch round cake pans, and line with parchment. Butter paper, and flour pans. Whisk together flour, baking soda, and salt in a medium bowl.
Beat together butter and sugars with a mixer until light and fluffy, about 5 minutes. Beat in yolk and eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream and milk, beginning and ending with flour. Fold in chocolate.
Divide batter between pans, and spread evenly with an offset spatula. Bake until deep golden brown and a toothpick inserted in centers comes out clean, about 40 minutes. Let cakes cool in pans 20 minutes. Invert cakes, remove pans and parchment, and let cool completely, right side up, on wire racks.
Cut each cake in half horizontally with a serrated knife. Place 1 bottom layer on a platter or cake stand, and spread evenly with 3/4 cup frosting. Repeat with a second layer and another 3/4 cup frosting. Place third layer on top, and spread with another 3/4 cup frosting. Place fourth layer on top. Spread entire cake with remaining frosting (about 2 3/4 cups), smoothing top and sides. Serve immediately, or refrigerate, uncovered, up to 2 days; if refrigerated, let cake come to room temperature before serving.
Cook's Notes
This chocolate-flecked creation with milk chocolate frosting is a great party cake. Enriched with shards of bittersweet chocolate and a luxurious frosting, it makes for a dramatic presentation and can be assembled two days ahead of time.
Cook’s Notes
This chocolate-flecked creation with milk chocolate frosting is a great party cake. Enriched with shards of bittersweet chocolate and a luxurious frosting, it makes for a dramatic presentation and can be assembled two days ahead of time.
Reviews (25)
Add Rating & Review
298 Ratings
5 star values:
85
4 star values:
96
3 star values:
70
2 star values:
33
1 star values:
14
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Reviews (25)
Add Rating & Review
298 Ratings
5 star values:
85
4 star values:
96
3 star values:
70
2 star values:
33
1 star values:
14
Add Rating & Review
298 Ratings
5 star values:
85
4 star values:
96
3 star values:
70
2 star values:
33
1 star values:
14
298 Ratings
5 star values:
85
4 star values:
96
3 star values:
70
2 star values:
33
1 star values:
14
298 Ratings
5 star values:
85
4 star values:
96
3 star values:
70
2 star values:
33
1 star values:
14
- 5 star values:
- 85
- 4 star values:
- 96
- 3 star values:
- 70
- 2 star values:
- 33
- 1 star values:
- 14
Martha Stewart Member
Rating: 5.0 stars
01/21/2020
It looks like a good cake recipe , nothing really new for me but where is the milk chocolate frosting recipe ?
Martha Stewart Member
Rating: 5 stars
08/24/2019
This cake and frosting are indescribably delicious! I followed the recipe exactly, and I think it’s the best cake I’ve ever made. The amount of salt is perfect, but I did use coarse salt, as the recipe states. If finer table salt is used I think it would be too saltly, as the two definitely measure differently. Huge success that my family loved!!
Martha Stewart Member
Rating: Unrated
08/27/2015
I doubled the recipe for this cake as I needed to make a rectangular cake for a birthday (making it into a soccer field). Turned out pretty well although I had to bake it longer given the large batter. I was a bit concerned the center would be slightly under-baked but it seemed alright. The center did flop a little though :( Will just add extra frosting there to even it out before layering on fondant. 9 year olds shouldn't notice! More like chocolate chip cake but very tasty!
Martha Stewart Member
Rating: 4 stars
06/16/2015
I use the cake recipe often and love it. Half my family loves the frosting/filling and half find it too rich. Personally I love both. Super moist, easy to make to perfection. Sometimes I even make the cake eliminating the coarse salt and just using 1/2 to 1 teaspoon regular salt. I have made it using 1/3 of frosting recipe as filling and used a different chocolate icing recipe too. Recipe is definitely not for those counting calories.
Martha Stewart Member
Rating: Unrated
01/10/2015
I love to bake and MS can do no wrong (with recipes at least) in my book. I have no idea why this recipe doesn't have 5 stars. My niece loves chocolate- she would be happy with a chocolate cake with chocolate icing, though the rest of my family doesn't love chocolate as much. This is a perfect compromise between chocolate lovers and non-chocolate fans. This cake is fantastic, and the icing is delightful. 2nd time, made cupcakes (20-25 mins). Chocolate perfection!!
Martha Stewart Member
Rating: 5 stars
08/10/2014
this cake has a fantastic texture, the taste is a little different yet super delicious! i took it to a family event and everybody loved it! we didn't use all the frosting and it was still pretty rich and tasty! (for the chocolate i used a mircoplane and shaved medium sized pieces in, worked great) I would recommend this for a luscious buttery/ chocolaty cake!
Martha Stewart Member
Rating: 3 stars
07/10/2014
I made this cake. It has too much salt in the batter and not enough sugar. The frosting is incredible!
Martha Stewart Member
Rating: 3 stars
04/21/2014
I made this cake in slightly shallow three 8" pans. This cake has too much salt in the recipe. I also made the frosting with semi-sweet and it worked well.
Martha Stewart Member
Rating: 5 stars
03/16/2014
Made this for my brothers birthday party. It was a hit. I did make some changes though. Based on some reviews stating the cake wasn't sweet a enough, I added 1/2 cup of brown sugar, ( including the 1 cup of white sugar)I used salted butter, 1 tsp coarse salt, semisweet baking chocolate for the inside, softassilk cake flour, and mostly plain Greek yogurt for the sour cream. For the frosting. I whipped my own butter from heavy cream, but added a bit more sugar and an oz more of semisweet chocolate
Martha Stewart Member
Rating: Unrated
02/27/2014
This was easy to make and very good, even better the next day!!
Made it for a Birthday party everybody loved it :)
Martha Stewart Member
Rating: 5 stars
07/26/2013
My 9 year old daughter felt like making a cake today (hottest day of summer...) and found this recipe and made it for us all. Well, what a lovely surprise, it was worth heating up the main floor of the house and I will definitely use it again. She was short on sour cream so used mostly yogurt and used chocolate wafers (whole)in place of flaked chocolate, stating she didn't think she should chop the chocolate herself! She used her own icing recipe (pink buttercream of course). Moist & delicious.
Martha Stewart Member
Rating: Unrated
04/29/2013
SPECTACULAR CAKE! I don't know what the reviewer below is talking about. The cake was moist and beautifully flavoured. It is a special cake and well worth the price. The icing is to die for! Decadent, divine and not too sweet. I used the entire amount as it shows thickly applied in the photo. Don't skimp. The cake cut beautifully, with perfect slices the stood upright. I used Lindt Excellence Extra Creamy chocolate for the icing and Lindt Excellence 70% for the cake. Small slices suffice.
Martha Stewart Member
Rating: Unrated
04/21/2013
The frosting is a definite keeper. I'm not usually keen on frosting, but this was luxurious w/o being too sweet. The method was new to me. As with all Martha's frosting recipes, make half. The cake itself was labor-intensive, expensive, and tasteless. Sadly, I knew this when I tested the batter. Next time I will try gently folding chopped chocolate into Betty Crocker's recipe for chiffon cake and top it off with this yummy frosting.
Martha Stewart Member
Rating: Unrated
04/17/2013
I made this for my husband's surprize birthday party - everyone loved it and couldn't believe it wasn't store bought. I followed directions except for the whole milk (used 1%). It was my finest cake moment yet, so easy and SO delicious. I will definately make it again.
Martha Stewart Member
Rating: Unrated
04/16/2013
I did not yet make this cake, but plan to. I think Austin may have used regulat salt, in which case that much is certainly too much salt. Why the recipe calls for coarse salt, I wonder, but I do think this was his problem.
Martha Stewart Member
Rating: Unrated
04/07/2013
Delicious cake! BUT, it does work better in two 9" springform pans than in the 8" cake pans. AND it did take a longer to cook (in either size pan) than the recipe specified. Make these adjustments and you'll have a cake worthy of any occasion!
Martha Stewart Member
Rating: 5 stars
04/03/2013
The best chocolate cake I've ever made.
I found my chocolate cake recipe.
Thanks.
Martha Stewart Member
Rating: Unrated
04/01/2013
I was so excited to try this cake. I made it following the directions exactly. Major disappointment - the cake is way too salty. The whole thing is going in the garbage. What a waste of some expensive baking milk chocolate.
Martha Stewart Member
Rating: 3 stars
03/26/2013
The batter does not fit in 8 inch pans. It overflowed in the oven. It had to be left in the oven 25 minutes longer than what the recipie states. I wasn't happy with this at all. It's obvious nobody that works for this site has made this cake following this recipe. I thought this was a reputable source for cake recipes, but I was wrong.
Martha Stewart Member
Rating: 5 stars
02/26/2013
I made this recipe exactly as written and it was divine. Perfect amount of frosting, no salt "grit," nicely moist, beautiful presentation. I wouldn't change a thing. Used Belgium dark chocolates bars and just the big Trader Joe's milk chocolate bar for the frosting. I agree--it's a keeper!
Martha Stewart Member
Rating: Unrated
02/18/2013
Amazing cake - not too chocolatey, so it's a great compromise for those who do and don't love chocolate. I love chocolate and enjoyed this a lot. However, I made adjustments to the recipe based on taste and comments (mostly due to dry cake...mine was NOT). CHANGES:
Cake:
- 1 7/8 Sticks butter
- 2 tsp regular salt (I don't like chunks in cakes)
- 1/4 tsp cinnamon
- 3/4c sugar and 3/4c dark brown sugar, for richness
- 2 Tsp Vanilla
- 3/4 half & half
- 10oz 72% Choc. (+more choc. in frosting)
Martha Stewart Member
Rating: Unrated
02/11/2013
I made this last night for an office birthday and it came out perfect. I used Callebaut bittersweet and milk chocolates. Don't understand how it could come out dry with eggs, butter and sour cream in the batter unless it was over-beaten or over-baked. The frosting was divine and makes a BUCKET, but make sure your chocolate has cooled and your sour cream is cold. Another keeper recipe from Martha.
Martha Stewart Member
Rating: Unrated
01/31/2013
I've just finished the cake and it tastes great! Here's what I did differently: I used 2 tsps of regular salt. You may want to decrease to 1 tsp if you don't like sweet and salty. To make sure my cake wouldn't be dry, I used an extra egg yolk and only baked it for 30 minutes. It was JUST done. I also didn't beat the ingredients to death. I find that over-worked eggs in cakes and cookies yield a tough, dry cake. Just mix everything until it's mixed. Now for the frosting!
Martha Stewart Member
Rating: 5 stars
01/24/2013
This cake turned out delicious, and my family was impressed. The frosting is wonderful, although I had a lot left over after frosting the cake (too much frosting isn't the worst thing in the world!). It's even better the next day, served warm so the frosting melts a little bit into the cake.
Martha Stewart Member
Rating: Unrated
01/22/2013
This cake looks lovely in the photo and is just as lovely on the plate. But that's the end of it. Fail. There is seriously no flavor in this cake and it was very dry. The frosting recipe is just wrong-- and chilling it/whipping it does not help. Adding more confectioners sugar makes a too-sweet frosting. Expensive ingredients too.
Martha Stewart Member
Rating: Unrated
01/20/2013
THis cake makes a lovely presentation, but my family did not enjoy the coarse salt crystals throughout the cake. I am new to baking with coarse salt...I don't understand the benefit.
Martha Stewart Member
Rating: 5.0 stars
01/21/2020
It looks like a good cake recipe , nothing really new for me but where is the milk chocolate frosting recipe ?
Rating: 5.0 stars
Rating: 5 stars
08/24/2019
This cake and frosting are indescribably delicious! I followed the recipe exactly, and I think it’s the best cake I’ve ever made. The amount of salt is perfect, but I did use coarse salt, as the recipe states. If finer table salt is used I think it would be too saltly, as the two definitely measure differently. Huge success that my family loved!!
Rating: 5 stars
Rating: Unrated
08/27/2015
I doubled the recipe for this cake as I needed to make a rectangular cake for a birthday (making it into a soccer field). Turned out pretty well although I had to bake it longer given the large batter. I was a bit concerned the center would be slightly under-baked but it seemed alright. The center did flop a little though :( Will just add extra frosting there to even it out before layering on fondant. 9 year olds shouldn't notice! More like chocolate chip cake but very tasty!
Rating: Unrated
Rating: 4 stars
06/16/2015
I use the cake recipe often and love it. Half my family loves the frosting/filling and half find it too rich. Personally I love both. Super moist, easy to make to perfection. Sometimes I even make the cake eliminating the coarse salt and just using 1/2 to 1 teaspoon regular salt. I have made it using 1/3 of frosting recipe as filling and used a different chocolate icing recipe too. Recipe is definitely not for those counting calories.
Rating: 4 stars
Rating: Unrated
01/10/2015
I love to bake and MS can do no wrong (with recipes at least) in my book. I have no idea why this recipe doesn't have 5 stars. My niece loves chocolate- she would be happy with a chocolate cake with chocolate icing, though the rest of my family doesn't love chocolate as much. This is a perfect compromise between chocolate lovers and non-chocolate fans. This cake is fantastic, and the icing is delightful. 2nd time, made cupcakes (20-25 mins). Chocolate perfection!!
Rating: 5 stars
08/10/2014
this cake has a fantastic texture, the taste is a little different yet super delicious! i took it to a family event and everybody loved it! we didn't use all the frosting and it was still pretty rich and tasty! (for the chocolate i used a mircoplane and shaved medium sized pieces in, worked great) I would recommend this for a luscious buttery/ chocolaty cake!
Rating: 3 stars
07/10/2014
I made this cake. It has too much salt in the batter and not enough sugar. The frosting is incredible!
Rating: 3 stars
Rating: 3 stars
04/21/2014
I made this cake in slightly shallow three 8" pans. This cake has too much salt in the recipe. I also made the frosting with semi-sweet and it worked well.
Rating: 5 stars
03/16/2014
Made this for my brothers birthday party. It was a hit. I did make some changes though. Based on some reviews stating the cake wasn't sweet a enough, I added 1/2 cup of brown sugar, ( including the 1 cup of white sugar)I used salted butter, 1 tsp coarse salt, semisweet baking chocolate for the inside, softassilk cake flour, and mostly plain Greek yogurt for the sour cream. For the frosting. I whipped my own butter from heavy cream, but added a bit more sugar and an oz more of semisweet chocolate
Rating: Unrated
02/27/2014
This was easy to make and very good, even better the next day!!
Made it for a Birthday party everybody loved it :)
Rating: 5 stars
07/26/2013
My 9 year old daughter felt like making a cake today (hottest day of summer...) and found this recipe and made it for us all. Well, what a lovely surprise, it was worth heating up the main floor of the house and I will definitely use it again. She was short on sour cream so used mostly yogurt and used chocolate wafers (whole)in place of flaked chocolate, stating she didn't think she should chop the chocolate herself! She used her own icing recipe (pink buttercream of course). Moist & delicious.
Rating: Unrated
04/29/2013
SPECTACULAR CAKE! I don't know what the reviewer below is talking about. The cake was moist and beautifully flavoured. It is a special cake and well worth the price. The icing is to die for! Decadent, divine and not too sweet. I used the entire amount as it shows thickly applied in the photo. Don't skimp. The cake cut beautifully, with perfect slices the stood upright. I used Lindt Excellence Extra Creamy chocolate for the icing and Lindt Excellence 70% for the cake. Small slices suffice.
Rating: Unrated
04/21/2013
The frosting is a definite keeper. I'm not usually keen on frosting, but this was luxurious w/o being too sweet. The method was new to me. As with all Martha's frosting recipes, make half. The cake itself was labor-intensive, expensive, and tasteless. Sadly, I knew this when I tested the batter. Next time I will try gently folding chopped chocolate into Betty Crocker's recipe for chiffon cake and top it off with this yummy frosting.
Rating: Unrated
04/17/2013
I made this for my husband's surprize birthday party - everyone loved it and couldn't believe it wasn't store bought. I followed directions except for the whole milk (used 1%). It was my finest cake moment yet, so easy and SO delicious. I will definately make it again.
Rating: Unrated
04/16/2013
I did not yet make this cake, but plan to. I think Austin may have used regulat salt, in which case that much is certainly too much salt. Why the recipe calls for coarse salt, I wonder, but I do think this was his problem.
Rating: Unrated
04/07/2013
Delicious cake! BUT, it does work better in two 9" springform pans than in the 8" cake pans. AND it did take a longer to cook (in either size pan) than the recipe specified. Make these adjustments and you'll have a cake worthy of any occasion!
Rating: 5 stars
04/03/2013
The best chocolate cake I've ever made.
I found my chocolate cake recipe.
Thanks.
Rating: Unrated
04/01/2013
I was so excited to try this cake. I made it following the directions exactly. Major disappointment - the cake is way too salty. The whole thing is going in the garbage. What a waste of some expensive baking milk chocolate.
Rating: 3 stars
03/26/2013
The batter does not fit in 8 inch pans. It overflowed in the oven. It had to be left in the oven 25 minutes longer than what the recipie states. I wasn't happy with this at all. It's obvious nobody that works for this site has made this cake following this recipe. I thought this was a reputable source for cake recipes, but I was wrong.
Rating: 5 stars
02/26/2013
I made this recipe exactly as written and it was divine. Perfect amount of frosting, no salt "grit," nicely moist, beautiful presentation. I wouldn't change a thing. Used Belgium dark chocolates bars and just the big Trader Joe's milk chocolate bar for the frosting. I agree--it's a keeper!
Rating: Unrated
02/18/2013
Amazing cake - not too chocolatey, so it's a great compromise for those who do and don't love chocolate. I love chocolate and enjoyed this a lot. However, I made adjustments to the recipe based on taste and comments (mostly due to dry cake...mine was NOT). CHANGES:
Cake:
- 1 7/8 Sticks butter
- 2 tsp regular salt (I don't like chunks in cakes)
- 1/4 tsp cinnamon
- 3/4c sugar and 3/4c dark brown sugar, for richness
- 2 Tsp Vanilla
- 3/4 half & half
- 10oz 72% Choc. (+more choc. in frosting)
Rating: Unrated
02/11/2013
I made this last night for an office birthday and it came out perfect. I used Callebaut bittersweet and milk chocolates. Don't understand how it could come out dry with eggs, butter and sour cream in the batter unless it was over-beaten or over-baked. The frosting was divine and makes a BUCKET, but make sure your chocolate has cooled and your sour cream is cold. Another keeper recipe from Martha.
Rating: Unrated
01/31/2013
I've just finished the cake and it tastes great! Here's what I did differently: I used 2 tsps of regular salt. You may want to decrease to 1 tsp if you don't like sweet and salty. To make sure my cake wouldn't be dry, I used an extra egg yolk and only baked it for 30 minutes. It was JUST done. I also didn't beat the ingredients to death. I find that over-worked eggs in cakes and cookies yield a tough, dry cake. Just mix everything until it's mixed. Now for the frosting!
Rating: 5 stars
01/24/2013
This cake turned out delicious, and my family was impressed. The frosting is wonderful, although I had a lot left over after frosting the cake (too much frosting isn't the worst thing in the world!). It's even better the next day, served warm so the frosting melts a little bit into the cake.
Rating: Unrated
01/22/2013
This cake looks lovely in the photo and is just as lovely on the plate. But that's the end of it. Fail. There is seriously no flavor in this cake and it was very dry. The frosting recipe is just wrong-- and chilling it/whipping it does not help. Adding more confectioners sugar makes a too-sweet frosting. Expensive ingredients too.
Rating: Unrated
01/20/2013
THis cake makes a lovely presentation, but my family did not enjoy the coarse salt crystals throughout the cake. I am new to baking with coarse salt...I don't understand the benefit.
All Reviews for Chocolate-Flecked Layer Cake with Milk Chocolate Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate-Flecked Layer Cake with Milk Chocolate Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
