Ingredients
- Cake
- ¾ cup butter, room temperature
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 3 eggs, room temperature
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ cup milk, room temperature
- ¾ cup M&M’S minis milk chocolate baking bits
- Frosting
- 6 tablespoons butter, room temperature
- 4 tablespoons cream cheese, room temperature
- 2 ¾ cups powdered sugar
- few drops of heavy cream or whole milk
- 1 cup M&M’S minis milk chocolate baking bits
- Ganache
- 4 ounces baking chocolate (I prefer 60%), chopped
- ½ cup heavy cream
- 1 to 1 ½ cups M&M’S to decorate
Instructions
Heat the oven to 350F. Line a 15X10” jelly roll pan with aluminium foil or parchment paper. Set aside until needed.
In the mixing bowl of your mixer, add the butter and the sugar. With the paddle attachment on, beat on low-speed until light and fluffy, about 3 minutes.
Stir in the vanilla, and the eggs, one at a time, beating well after each addition.
In a separate bowl, whisk the flour and the baking powder. (This will ensure the leavener is evenly distributed in the cake batter).
Add the flour mix alternately with the milk to the cake batter. Start with the flour, about half of it, half of the milk, one third of the flour, the remaining milk and the rest of the flour. Beat until there’s no more dry flour. Do not over mix!!
Gently, with a spatula, fold in the M&M’S baking bits. Just give them a few folds, since they tend to bleed into the cake batter.
Pour the batter into the prepared baking pan and bake in preheated oven for about 20 minutes, until golden and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let cool completely in the pan before inverting on a wire rack.
Frosting
In a mixing bowl, add the butter and the cream cheese. With the paddle attachment on, beat on low-speed until combined and creamy, about 2-3 minutes.
Gently, on the lowest speed, add the powdered sugar, ½ cup at a time, allowing the sugar to be incorporated into the frosting before adding more.
Once all the sugar is added, increase the mixer’s speed to medium and beat for an additional 2-3 minutes. If you think your frosting is too stiff, add a few drops of heavy cream.
With a spatula, fold in the M&M’S minis.
Assemble the cake!
Cut the cake into 3 equal parts.
Place the first layer on a serving platter.
Place half of the frosting on top of the first layer and spread it evenly.
Top with the second cake layer.
Spread the remaining frosting on top of the cake and finish with the third cake layer.
Place the cake in the fridge for about 1 hour, to set.
In the meantime, make the ganache.
In a small saucepan, heat the heavy cream until boiling point. Pour the cream over the chopped chocolate, leave it for 30 seconds and stir until the chocolate is melted and the mixture is smooth and shiny.
Let the ganache sit at room temperature until thickened slightly.
Pour over the cold cake and either let the ganache cover the cake all by itself, or spread it with a small spatula or the back of a spoon.
Decorate with M&M’S
Refrigerate for at least 2-3 hours.
Leave the cake stand at room temperature for 20-30 minutes before serving it.
Note
Source recipes -Here-
