I have yet to find a chocolate cake recipe that I love.  Being a milk chocoholic, nothing has satisfied me yet. I have tried 5 so far- 2 from the internet, 2 from TCB, and 1 from Toba Garrett. Haven't found a milk chocolate recipe- that might be a red flag?  

So anyone, recipe?  Chocolate like a milk chocolate bar- not deep dark chocolate. 

Thanks

I have never tried it but my sister gave me a recipe for a chocolate cake made with milk chocolate and cocoa. You might give it a try, it's an Austrian recipe.

400g all purpose flour

3 eggs, room temp, divided

125g butter, soft

300g powdered sugar

1 tsp vanilla extract

70g milk chocolate, finely grated

70g cocoa

375ml milk (3.5% fat)

3 tsp baking powder

(optinal: cherry jam for glazing)

1. cream butter. gradually add sugar, egg yolks, cocoa, milk chocolate and vanilla extract.

2. add 3 tbsp flour and as soon as it is absorbed at 1-2tbsp milk. proceed till finishing milk and flour completely.

3. whisk egg whites and carefully fold under the dough.

4. add baking powder.

5. bake for 30-45min at180°C/°F350 (don't preheat oven!)

6. cool completely inside the closed oven.

7. glaze with jam

I hope you understand everything as I am not a native speaker. Let me know if you tried and how it went :)

AThis one is suppose to be very yummy.

https://m.hersheys.com/recipes/recipe-details.aspx?id=184

I am trying it now.  Will let you know how it turns out.

Thank you.

So- I just made this cake and it is delicious.  However, it is dry.  I am still having dry cake problems for some reason. 

Here are the items I did different: I used cake flour, sifted and had to preheat the oven and I took it out when done instead of leaving in the oven, due to my dry cake issues.  That would have really caused an issue, baking too long on either end.  I wasn't sure what type of cocoa, so I used regular ( not dutch processed) and whole milk.  The cake did have cracks all over the top but with it being somewhat domed, I'd carve it off anyway.  Also, wasn't sure what size pan to use, so I used 2 - 9" pans and it filled them at least half way full, so good choice.

I also wasn't sure if I should keep adding the milk and flour in tablespoons, so I did.  It took quite a while this way, so I wonder if I could speed up that process.

The taste is perfect! Hah- the batter was delicious so I knew the cake would be too, unlike the other recipes.

Thank you so much. You should try it and it you do, please let me know how it turned out. 

Yummy, milk chocolatey.

Finally.  Now to cure the dryness of my cakes.

Thank you so much.  Please see my post to the recipe above.  It was so good.  I will try yours too.  Please let me know if you try either one of these and how they turn out.

Thank you.

Awesome.  I loof forward to hearing how it goes.

If you are looking for something with a very mild chocolate taste, why don't you make the German's Sweet Chocolate cake?  Just buy the Baker's German's Sweet Chocolate (green box) and use the recipe on the inside.  You can obviously fill and ice it with whatever you want.  You don't have to use the pecan-coconut icing.  That's about as mild and milk chocolate as you can get.