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Midnight chocolate cake with milk chocolate buttercream from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

  • milk chocolate
  • cocoa powder
  • heavy cream
  • crème fraîche
  • cake flour
  • granulated sugar
  • light brown sugar
  • eggs
  • butter
  • unsweetened chocolate

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Notes about this recipe

  • Dulcey on February 16, 2018

    Reinforcing Jane's comment on dissolving sugar before taking the meringue off the heat - which I read after baking. I did a reading of other recipes of this type of meringue frosting, and that is how they are written. I liked it. The cake tastes like chocolate, unlike many recipes. I rarely make any sort of frosting (bundts are my go-to cake), so the very rich buttercream works as a treat. Also, I did the first heat/melt/cool for the cake in the morning of day one, baked it that evening, and successfully left it in the pan until the next evening. It was a little worrisome to get out of the pan; I recommend using a parchment round if you leave it that long. I melted the chocolate while the cake was baking, and then made the buttercream day two before work, and sliced and assembled when I got home.

  • Jane on April 09, 2012

    This is not a cake to make when you are in a hurry - it took 3 hours from start to finish. It was nice but I wouldn't say it was really worth the amount of effort and huge amount of washing up. The cake is a pleasant but unspectacular dark chocolate cake. The buttercream is very rich - it contains 6 sticks of butter (1.5 lbs) and 1.5 cups of sugar. Make sure the sugar is dissolved before you take the meringue off the heat - I rushed it and it was a bit gritty. I think using superfine rather than granulated sugar would also help.

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