Choco Family Cake #5 Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease two or three 9-inch round cake pans (depending on preferred layer thickness) and line the bottoms with parchment. If using three pans, batter will yield three thinner layers; two pans will give thicker layers.

Whisk dry ingredients: In a large bowl, sift or whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients: In a separate bowl, whisk the eggs lightly, then add the milk, vegetable oil, and vanilla extract. Whisk until blended.

Make batter: Pour the wet mixture into the dry ingredients and stir gently until just combined. Slowly add the hot water while mixing at low speed (or whisking) until batter is smooth and slightly thin — this keeps the sponge light and airy.

Bake: Divide batter evenly among prepared pans and smooth the tops. Bake in the preheated oven for 25–30 minutes (for 9-inch pans) or until a toothpick inserted into the center comes out with a few moist crumbs but not raw batter. If using three pans, check at 18–22 minutes.

Cool layers: Let the cakes cool in the pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto racks, remove parchment, and cool completely before frosting (at least 1 hour).

Prepare butter: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter on medium speed for 2–3 minutes until creamy and paler in color.

Add dry components: Sift the cocoa powder and half of the powdered sugar; add to the butter and mix on low to combine to avoid a sugar cloud. Gradually add the remaining powdered sugar in batches, mixing briefly after each addition.

Adjust texture: With the mixer on low, add the milk (or heavy cream), vanilla extract, and salt. Increase speed to medium-high and beat for 2–3 minutes until light, fluffy, and spreadable. If the buttercream is too stiff, add up to 2 more tablespoons of milk; if too loose, add a little more sifted powdered sugar until desired consistency.

Taste and final tweak: Taste and adjust salt or cocoa if needed for balance.

Make chocolate stars: Temper or gently melt the milk chocolate in a heatproof bowl over a pot of simmering water (double boiler) or in short bursts in the microwave, stirring between intervals until smooth. Transfer melted chocolate to a small piping bag or a resealable plastic bag with the corner snipped.

Pipe stars: On a sheet of parchment, pipe milk chocolate stars (about 1–1.5 inches each) or use a small star-shaped silicone mold. Make extra to allow for breakage. Chill the piped stars in the refrigerator for 10–15 minutes until set, then carefully peel off parchment and set aside at room temperature until assembly.

Optional shavings: If using chocolate shavings or sprinkles, shave from a chocolate bar with a vegetable peeler and keep aside for final garnish.

Level layers: If the cooled cake layers have domes, level them with a serrated knife or cake leveler so layers sit flat and even.

Optional soak: If using simple syrup, brush about 2–3 tablespoons of syrup on each layer to keep the sponge moist (do not over-soak).

Crumb coat: Place the first layer on a cake board or serving platter. Using an offset spatula, spread a thin layer of chocolate buttercream (about 1/2 cup) to act as a crumb coat. Stack the next layer on top and repeat. Once all layers are stacked, apply a thin crumb coat around the entire cake to trap crumbs. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.

Final frost: Apply a thicker, even layer of chocolate buttercream over the chilled cake, smoothing the top and sides with an offset spatula or bench scraper for clean edges. Reserve some buttercream for piping if desired.

Attach stars: Arrange the chilled milk chocolate stars on the top of the cake in a decorative pattern (classic concentric circles or scattered stars). Press them gently so they adhere to the buttercream. Use remaining buttercream to pipe small rosettes or dollops between stars if desired.

Garnish and chill: Sprinkle chocolate shavings around the top edge or on the cake board if using. Refrigerate the cake for 20–30 minutes to set the buttercream, then bring to room temperature for 30–45 minutes before serving for best texture.

Storage: Store any leftover cake covered in the refrigerator for up to 4 days. Serve at room temperature.