Milk Jar Cookies: Your New Favorite Chocolate Cake
Milk Jar Cookies is located in Los Angeles, California. It opened in 2013 and has been a go-to spot for cookie lovers ever since. Courtney Cowan is the owner and chief cookie baker behind Milk Jar Cookies. A former gymnast whose career fell short because of back injuries, decided to pursue her dream of owning a bakeshop while watching the Fierce Five win Olympic gold. Now instead of sticking landings, Cowan is creating gourmet cookies that taste great baked from home or from her bakery.
Your New Favorite Chocolate Cake is a recipe from Milk Jar Cookies Bakebook by Courtney Cowan. It’s a classic chocolate cake recipe and is absolutely perfect for any chocolate cake lover … and who doesn’t love a great chocolate cake? The cake was very easy to make but we decided to substitute the chocolate fudge frosting with a chocolate cream cheese frosting because we are big fans of any and everything cream cheese.
The verdict: Your New Favorite Chocolate Cake lives up to its name. The cake is very dense and chocolatey. It was a hit with everyone who tried it. In fact, those who aren’t chocolate cake fans even went back for seconds. If you are looking for a delicious chocolate cake recipe, look no further.
Recipe
Ingredients
Butter for greasing the pan
1 1/2 cups sugar
1/2 cup packed light brown sugar
2 cups all-purpose flour, plus more for the pans if needed
1/2 cup natural unsweetened cocoa powder
1/2 cup Hershey’s Special Dark Dutched cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon table salt
3/4 cup vegetable oil
1 cup boiling water
1 cup whole milk, room temperature
1 tablespoon pure vanilla extract
2 large eggs, room temperature
Chocolate Fudge Frosting
Directions
1. Preheat the oven to 350 F. Butter and line two 9-inch-round cake pans with parchment paper. Alternatively, butter and flour the pans, making sure you shake out all the excess flour.
2. In a large mixing bowl, combine the sugar, brown sugar, flour, cocoas, baking soda, baking powder, and salt and whisk until thoroughly combined.
3. Add the oil, boiling water, milk, and vanilla extract and beat with an electric mixer on medium speed until all dry ingredients are incorporated into the batter. Now, mix in the eggs so they don’t get cooked by the boiling water.
4. Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool for about 10 minutes in the pans and then remove them from the pans to cool completely on a wire rack.
Making the Chocolate Fudge Frosting
Ingredients
6 1/2 cups powdered sugar
3/4 cup Hershey’s Special Dark Dutched cocoa powder
3/4 cup whole milk, plus more as desired
2 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (12 ounces) semisweet chocolate chips
1. In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar and cocoa. Let the mixer run for a few seconds to fully blend them. Set aside.
2. In a heat-resistant glass measuring cup, mix together the milk and vanilla extract. Set aside.
3. In a covered small saucepan on low heat, melt the butter and chocolate chips, stirring frequently. As the chocolate really starts to melt, stir constantly. It will take about 10 minutes for the chocolate chips to completely melt, but it’s important to take it slow and keep the temperature on low. When it’s melted and smooth, whisk in the milk and vanilla extract until fully incorporated. Transfer the melted chocolate mixture to the glass measuring cup.
4. With the mixer running on medium speed, slowly pour the melted chocolate mixture into the powdered sugar mixture until all of it is completely incorporated and the frosting reaches its delicious, fudgy consistency and takes on a beautiful sheen. If you like your frosting a little thinner, you can mix in more milk, 1 tablespoon at a time.
Use immediately or store in an airtight container in the refrigerator for up to 3 days. To get the frosting back to a spreadable consistency, allow it to return to room temperature and then microwave in 30-seconds increments, stirring each time. Allow to cool before spreading.
Frost and decorate as desired using the delicious Chocolate Fudge Frosting.
Store covered in the refrigerator for up to 4 days.
If you want to bake the cakes ahead of time and frost later, wrap each cooled cake securely with plastic wrap and freeze for up to a month. When you’re ready to ice it, remove them from the freezer and allow to defrost on the counter.
