This Bird’s Milk Cake is a combination of soft chocolate
sponge cake layers and a deliciously luscious Custard Buttercream.
Measure out all ingredients with a kitchen scale. Line two 8 inch round baking pans with foil or parchment paper. Put the wet baking strips, if you have them, around the baking pans. Heat oven to 350°F with the baking rack in the middle.
Set a fine sieve over the bowl with whipped egg whites, add 120 grams of all-purpose flour and 40 grams of cocoa powder and sift. Now carefully fold the sifted mixture and meringue together until almost no streaks of dry mixture appear. You do not want to overfold so that the cake does not come out dense.
In a saucepan combine 3/4 cups sugar and 10 egg yolks and whisk together.
Now add 3/4 cups milk and whisk until combined.
Add the cooled to room temperature Egg Yolk Custard and 1 tablespoon vanilla extract in two additions, whipping after each.
Reserve about 1.5 cups of frosting for frosting the outside of the cake, set aside.
Use the reserved frosting to cover the cake in a thin layer of buttercream, still leaving some (about 3/4 cup) for decorating.
Combine 1/4 cup hot cream with 1/4 cup chopped chocolate or chocolate chips and leave for 1-2 minutes. Stir until smooth.
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