Rich Milk Chocolate Cake

This is my favorite chocolate cake ever! 

Here it is pictured with my raspberry cream cheese frosting (that I will definitely be posting at a later date). Isn't it beautiful?

I came by this recipe a few years back and did some small adjusting to make it easier to make. It has a rich milk chocolate flavor that is enhanced by several secret ingredients -- Jell-O pudding mix, sour cream, and coffee!

If you're not a fan of coffee, don't worry, you really can't taste it in the finished product. It just enhances the chocolate flavor. But if you prefer more of a milk chocolate flavor, you can try switching the measurements for the coffee and the milk.

For the chocolate pudding mix, I use Jell-O brand instant pudding. I’ve tried using a generic brand before and I wasn’t pleased with the texture. 

First things first, make a pot of strong coffee! Measure out 155 grams or 2/3 cup and put in the fridge to cool. In a mixing bowl, combine flour, sugar, cocoa powder, chocolate pudding mix, baking soda, and salt. ​Mix well.

Add coffee (slightly warm is okay, just not hot), sour cream, vanilla, oil, milk, and eggs (lightly beaten). Mix for 30 seconds on low speed, scrape the sides, and mix for another 10 seconds.

Pour into greased cake pans. This recipe makes three 6” rounds or two 8” rounds. Bake at 350° for 32 to 37 minutes. To test doneness, gently press on top of cake. If it stays down, it’s not ready, if it springs back quickly, it is!

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*Many of my recipes are written in grams. Cup measurements are approximate. Use grams for best results!

Milk Chocolate Cake
304 g  (2 cups) All purpose flour
328 g  (1 1/2 cups) Granulated sugar 
70 g  (3/4 cup) Cocoa powder
1  3.9 oz package Jell-O Instant Chocolate Pudding Mix
1 1/2 tsp Baking soda
1 tsp Salt
155 g  (2/3 cup) Strong coffee
155 g  (2/3 cup) Sour cream
1 tsp Vanilla extract
1 Tbsp + 2 tsp Canola or vegetable oil
125 g  (1/2 cup) Whole milk
2 Eggs (lightly beaten)

1) Make strong coffee and let cool.
​2) Preheat oven to 350°
3) In a stand mixer, beat dry ingredients until well-blended.
4) Add coffee, sour cream, vanilla, oil, milk, and eggs. Beat for 30 seconds on low, scrape the sides, and beat for another 10 seconds.
5) Pour into 2 8" greased pans (or 3 6" pans) and bake for 32 - 37 minutes until top springs back quickly when lightly pressed.

If you enjoyed this, be sure to check out my Vanilla Cake recipe as well!