Indulge in a delectable journey of chocolatey goodness with our carefully curated collection of recipes that elevate store-bought chocolate cake and milk into extraordinary treats. From the classic and comforting Chocolate Cake and Milk to the decadent Chocolate Lava Cake with Milk Foam, each recipe is designed to tantalize your taste buds and satisfy your sweet cravings. Explore delightful variations such as the Chocolate Cake Milkshake, a frothy and luscious blend of cake, milk, and ice cream, or the Chocolate Cake Parfait, a layered masterpiece of cake, milk, and whipped cream. For a unique twist, try the Chocolate Cake Fondue, where you can dip cake pieces into a rich and creamy chocolate fondue, or the Chocolate Cake and Milk Ice Cream Sandwiches, a delightful combination of cake, milk, and frozen indulgence. Whether you're seeking a nostalgic treat or a creative dessert adventure, our recipes are sure to make your taste buds欢呼雀跃.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST RICH AND MOIST CHOCOLATE CAKE
Are you craving a delicious chocolate cake? This is the BEST rich and moist chocolate cake from a box mix that is unbelievably EASY to make! This is a bakery quality cake that anyone can make at home with common ingredients!
Provided by Jennifer @ Plowing Through Life
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Grease a 9 x 13 inch pan.
- Mix all ingredients except chocolate chips at medium speed for 2 minutes.
- Gently fold in chips.
- I always use a 9 x 13 pan, by 2 - 9 inch round pans can also be used. Bake for 30 - 40 minutes until a toothpick inserted in the center comes out clean.
Nutrition Facts : Carbohydrate 37 g, Protein 5 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 53 mg, Sodium 360 mg, Fiber 2 g, Sugar 22 g, Calories 361 kcal, ServingSize 1 serving
GLUTEN-FREE CHOCOLATE CAKE (WITH STORE-BOUGHT MIX!)
This fast recipe could easily be made with regular chocolate box mix, but I like to make it for my friends with celiac using gluten-free mix. It takes all the guess work out of converting your favorite chocolate cake recipe to use gluten-free flour. Since cocoa powder is GF, it's is the way to go if you need a GF option - use it to flour the pans instead of all-purpose flour.
Provided by Ana Calderone
Categories dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray three 6-inch cake pans with cooking spray. Line each pan with parchment paper rounds. Spray the parchment paper and dust cocoa powder over the pan and paper. Tap the pan over a sink or trash can to get rid of excess powder.
- Whisk together the cake mix, pudding mix, water, oil and sour cream in large bowl. Add the eggs one at a time, whisking until full incorporated after each addition. Toss the chocolate chips with the cocoa powder in a small bowl. Fold the chocolate chips into the batter.
- Divide the batter evenly among the prepared pans. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Allow to cool in the pans on a wire rack for 10 minutes, then turn the cakes over onto the wire rack to cool completely.
- For the chocolate buttercream frosting: Add the butter to the bowl of a stand mixer fitted with a paddle attachment and stir on low speed until combined. Gradually add the confectioners' sugar alternating with the milk until incorporated. Gradually add the cocoa powder, salt and melted chocolate and mix until combined. Add to a large piping bag and tie off with a rubber band.
- Place the first cake layer on a 6-inch cardboard round and place on a rotating cake stand. Pipe a layer of about 1/2 cup buttercream on top and use an offset spatula to spread into an even layer. Place the second cake layer on top of the buttercream and pipe another 1/2 cup buttercream on top. Spread into an even layer, then top with the third cake layer.
- To apply a crumb coat, pipe about 2 cups buttercream on the top and sides of the cake and use an offset spatula or bench scraper to make smooth. Remove excess buttercream and scrape into a bowl. Transfer the cake to the refrigerator and chill for 30 minutes.
- Remove the chilled cake from the refrigerator. Pipe about 2 tablespoons buttercream onto the center of a 12-inch cake drum or plate; this will help hold the cake in place while you frost. Place the cake drum on a rotating cake stand. Place the cake on top of the buttercream.
- Pipe 2 to 3 cups buttercream up the sides and top of your cake, smoothing the edges with a bench scraper. Scrape excess buttercream into a bowl to keep the bench scraper clean.
STORE BOUGHT CHOCOLATE CAKE AND MILK
This is a recipe that my friend's Dad would always make when we were in elementary school. They bought a chocolate cake with vanilla icing. Sliced it up and placed it in a bowl and poured milk over it. I know you all are thinking I flipped my lid! LOL! This is so yummy!
Provided by AcadiaTwo
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Slice a piece of the chocolate cake off and place it in a cereal sized bowl.
- Pour the milk over top of it.
- Mash the cake down with your fork so as the milk saturates the entire cake.
- Enjoy.
Nutrition Facts : Calories 454.9, Fat 16.7, SaturatedFat 6.7, Cholesterol 67.3, Sodium 406.6, Carbohydrate 62.9, Fiber 1.5, Sugar 12.7, Protein 13.3
Tips:
- Choose a High-Quality Chocolate Cake: Opt for a moist and flavorful cake that complements the milk. Look for cakes made with real cocoa powder and butter.
- Use Fresh Milk: Fresh milk, especially whole milk, provides a rich and creamy taste. Avoid using milk that has been sitting in the refrigerator for an extended period.
- Chill the Cake and Milk: Chilling both the cake and milk enhances their flavors and creates a refreshing treat. Cold milk helps preserve the integrity of the cake and prevents it from becoming soggy.
- Experiment with Different Flavors: Add a scoop of ice cream, whipped cream, or fresh berries to create a decadent dessert. You can also drizzle chocolate syrup, caramel sauce, or honey over the cake for an extra layer of flavor.
- Serve Immediately: Chocolate cake and milk is best enjoyed immediately after assembly. The cake will start to absorb the milk over time, altering its texture.
Conclusion:
Chocolate cake and milk is a classic combination that offers a comforting and nostalgic experience. With its simple ingredients and minimal preparation, it's a delightful treat that can be enjoyed by people of all ages. Whether you're looking for a quick snack or a satisfying dessert, chocolate cake and milk is a perfect choice. So next time you have a craving for something sweet and satisfying, reach for a slice of chocolate cake and a glass of cold milk – you won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-1-or-2 #5-ingredients-or-less #desserts #eggs-dairy #easy #vegetarian #cakes #dietary #low-sodium #low-cholesterol #healthy-2 #low-in-something #taste-mood #sweet #number-of-servings
You'll also love