ONE-BOWL MILK CHOCOLATE CAKE WITH CHOCOLATE-CARAMEL FROSTING

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One-Bowl Milk Chocolate Cake with Chocolate-Caramel Frosting image

Real milk chocolate-not just cocoa powder-gives this cake its rich, chocolatey flavor. With a foolproof, one-bowl preparation, effortless frosting, and portability, this cake is sure to be your new go-to for special occasions and backyard barbecues.

Provided by Rhoda Boone

Categories     #CAKEWEEK     Cake     Chocolate     Father's Day     Potluck     Butterscotch/Caramel     Bake     Dessert     Birthday     Wedding     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 15

Number Of Ingredients 18

For the cake:
1 cup (2 sticks) unsalted butter, plus more for pan
1/2 cup plus 2 tablespoons unsweetened cocoa powder, divided
6 ounces high-quality milk chocolate, chopped
3 large eggs
2 teaspoons vanilla extract
1 3/4 cups sugar
1 1/4 cups buttermilk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the frosting:
9 ounces high-quality milk chocolate, divided
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
3/4 cup heavy cream
1/2 cup store-bought dulce de leche or caramel sauce

Steps:

  • Bake the cake:
  • Preheat oven to 350°F. Butter a 13x9" pan and dust with 2 Tbsp. cocoa powder, tapping out excess.
  • Melt remaining 1 cup butter in a small saucepan over medium heat. Add chocolate and remaining 1/2 cup cocoa powder; cook, whisking constantly, until smooth. Let cool slightly.
  • Whisk eggs and vanilla in a large bowl. Add sugar and whisk until smooth, lightened in color, and slightly aerated, about 2 minutes. Stream in buttermilk while whisking, then stream in chocolate mixture while whisking until smooth.
  • Sift flour, baking powder, baking soda, and salt into chocolate mixture. Whisk until batter is mostly smooth (there will be a few small lumps). Transfer to prepared pan.
  • Bake cake until a tester inserted into the center comes out clean, 35-40 minutes. Transfer pan to a wire rack and let cake cool completely.
  • Make the frosting:
  • Slice 2 oz. chocolate into long, thin shards; reserve for decorating. Coarsely chop remaining 7 oz. chocolate and transfer to a medium bowl. Add vanilla and salt.
  • Heat cream in a small pot over medium until just starting to simmer. Pour over chocolate mixture and let sit 3 minutes. Whisk until chocolate is melted and smooth. Whisk in dulce de leche. Chill until firm, at least 1 hour.
  • Whisk frosting to lighten and loosen, then use a spatula to spread over cake. If it's too stiff to work with, let it sit out on the counter for a few minutes. Sprinkle with reserved chocolate shards. Cut into thirds lengthwise, then into fifths crosswise (you should have 15 pieces).
  • Do Ahead
  • Cake can be made 3 days ahead; cover and chill. Bring to room temperature before serving.

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