Hot Milk Chocolate Cake – Soft, Moist & Irresistible! 🍫🍰
If you love the taste of a rich, decadent chocolate cake, then you are going to fall in love with this Hot Milk Chocolate Cake! It’s simple, moist, and irresistibly soft with a perfectly rich chocolate flavor. Whether you’re enjoying it with a cup of coffee, celebrating a special occasion, or simply treating yourself, this cake is sure to impress!
Why You’ll Love This Cake:
Incredibly Soft and Moist: The secret to its softness lies in the combination of the hot milk and butter, which make the cake incredibly tender and melt-in-your-mouth delicious.
Perfect for Any Occasion: Whether it’s a casual dessert after dinner or a special birthday cake, this Hot Milk Chocolate Cake fits every occasion.
Quick and Easy to Make: You don’t need to be an expert baker to pull this off. The ingredients are easy to find, and the process is simple yet rewarding.
No Oven? No Problem: This recipe can be made without an oven! You can cook it on a stovetop, making it perfect for situations where you don’t have access to an oven.
Ingredients:
2 eggs 🥚
½ cup sugar 🍬
½ tsp vanilla essence 🍰
¾ cup all-purpose flour 🍞
¼ cup cocoa powder 🍫
1 tsp baking powder 🧁
½ tsp baking soda 🧴
2 tbsp butter 🧈
½ cup milk 🥛
Instructions:
1. Prepare the Eggs:
Start by beating 2 eggs in a bowl for about 1 minute using a hand mixer or whisk. The goal here is to get the eggs nice and fluffy, so they’ll create a soft, airy texture for the cake. The air incorporated into the eggs will help the cake rise beautifully during the cooking process.
2. Add Sugar and Mix:
Next, add ½ cup sugar into the beaten eggs. Beat the mixture until it becomes foamy and thickened. This step is essential for the cake to achieve the perfect sweetness and lightness. The sugar will help stabilize the eggs, creating a smooth batter texture.
3. Add Vanilla Essence:
Once the egg and sugar mixture is ready, pour in ½ tsp vanilla essence. This will add a subtle, aromatic flavor to the cake, balancing the richness of the chocolate.
4. Sift the Dry Ingredients:
In a separate bowl, sieve together ¾ cup flour, ¼ cup cocoa powder, 1 tsp baking powder, and ½ tsp baking soda. Sifting helps eliminate any lumps in the flour and cocoa powder, ensuring a smooth batter. The baking powder and baking soda work together to provide the lift for the cake, making it rise nicely.
5. Mix the Wet and Dry Ingredients:
Gradually add the sifted dry ingredients into the egg mixture, folding it in gently to avoid deflating the air you’ve beaten into the eggs. Use a spatula or a spoon to mix it until everything is combined, but be careful not to over-mix, as this could result in a dense cake.
6. Prepare the Hot Milk and Butter:
In a saucepan, heat ½ cup milk with 2 tbsp butter. Stir the mixture occasionally until it comes to a boil. Once the milk is boiling, remove the pan from heat. The hot milk helps activate the cocoa powder, making the cake even more moist and rich in flavor.
7. Combine the Milk and Batter:
Now, pour the hot milk and butter mixture into the batter. Stir gently but thoroughly until the batter is well combined. The hot liquid helps the ingredients blend seamlessly and ensures a moist, tender texture for the cake.
8. Grease the Cake Mould:
Grease a 7-inch cake mould with a light layer of oil or butter to prevent the cake from sticking. Then, place a sheet of baking paper inside the mould. This will make it easier to remove the cake once it’s baked.
9. Pour the Batter into the Mould:
Once your cake mould is prepared, pour the batter into it, spreading it evenly with a spatula.
10. Preheat the Pan:
Place a wire stand in the base of a large pan. Preheat the pan on low-medium heat for 5-7 minutes. This step ensures the pan is warm enough to cook the cake evenly. The wire stand prevents the cake from sitting directly on the base of the pan, which could cause it to burn.
11. Cook the Cake:
Place the cake mould onto the preheated wire stand inside the pan. Cover the pan with a lid and cook the cake on low-medium heat for 35-40 minutes. Be patient! Don’t rush the process. Check the cake around the 30-minute mark by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is done.
Pro Tip: To avoid burning the cake, keep the heat low to medium and check periodically. If the top of the cake is browning too quickly, reduce the heat slightly.
12. Cool and Serve:
Once the cake is cooked, remove it from the pan and let it cool in the mould for about 10 minutes. Afterward, carefully remove the cake from the mould and allow it to cool completely on a wire rack.
Serving Suggestions:
Serve with Whipped Cream or Ice Cream: This Hot Milk Chocolate Cake is perfect when paired with a scoop of vanilla ice cream or a dollop of fresh whipped cream. For an extra indulgent treat, drizzle with some chocolate syrup or warm caramel.
Top with Fresh Berries: Fresh strawberries, raspberries, or blueberries make for a lovely garnish on top of this cake. The tartness of the berries complements the sweetness of the chocolate, adding a burst of freshness.
Dust with Powdered Sugar: For a classic touch, you can dust the top of the cooled cake with some powdered sugar, creating an elegant look.
Add a Chocolate Ganache: If you’re feeling extra indulgent, melt some chocolate and cream together to create a ganache. Pour it over the top of the cooled cake for a rich, glossy finish.
Why This Cake Is Perfect for You:
Simple Ingredients: You probably already have most of these ingredients in your kitchen!
No Oven Required: This stovetop method makes it easy to enjoy a homemade cake without needing to turn on the oven.
Customizable: Feel free to experiment with the ingredients! Add a touch of cinnamon for warmth, or stir in some chocolate chips for added texture.
Quick and Delicious: The entire process takes about an hour from start to finish, making it an ideal last-minute dessert.
Tips for Success:
Room Temperature Eggs: Ensure that the eggs are at room temperature before using them. Cold eggs can cause the batter to curdle or become too thick to mix properly.
Sifting the Dry Ingredients: Always sieve the flour and cocoa powder together before adding them to the batter. This will ensure that there are no lumps in your cake and that the ingredients are evenly distributed.
Monitor the Heat: Since we’re cooking the cake on a stovetop, it’s crucial to keep the heat low and consistent. If the heat is too high, the cake could burn before it’s fully cooked inside. If the pan is too cool, the cake might take longer to cook, so always check the heat levels.
Join the Baking Fun! 🎉
If you loved this recipe, don’t forget to stay connected with me for more delicious and easy baking ideas! Feel free to share your creations with me on social media — I’d love to see how you made this cake your own! And remember, baking should always be fun, so don’t be afraid to experiment and add your personal touch.