Chocolate cake
This chocolate cake uses hot milk and (I can’t tell you scientifically why it works out better, it just does, take it from me) in the recipe and just to add a little decadence to the cake I used both a chocolate icing on the outside and a meringue filling on the inside… It tastes just like melted marshmallow and who could not like that! If it is the last thing you do in the kitchen this year, make this fantastic chocolate cake. (2 x 19 or 20cm diameter cake tins)
What You Need
2 cups of cake flour
2 tablespoons of butter
1.5 cups sugar
4 eggs
4 teaspoons of baking powder
250 ml hot milk
2 tablespoons cocoa powder
2 ml of salt
Meringue Filling
Use this easy Meringue recipe. I mean it there is nothing to it.
You will have some left over so once you are done, make a small batch of meringues.
The Process
Preheat oven to 180⁰C.
Grease the cake tins with a little butter and make sure you get it into every little nook and cranny. Move the separator thingy(not sure what you call it) if you are using older cake tins and set them aside.
Crack the eggs into a small mixing bowl and give them a good beat with your electric mixer.
Add in the sugar and beat the hell out of them until they are light and fluffy, set aside.
Take a large mixing bowl and sift the dry ingredients, flour, baking powder and cocoa, together into a large bowl and set aside. You are almost ready to finish off.
In a pot on a medium heat, add the butter and milk and heat until you see bubbles forming around the edges. Let it bubble away for about 30 seconds.
Add the egg mixture to the dry ingredients and fold with a metal spoon until well combined.
Add the hot milk and butter to the mixture and mix well.
Now you are ready to finish. Pour the batter into the prepared cake tins and bake for approximately 20 minutes or until a toothpick inserted into the cake comes out clean.
Remove from the oven, allow to cool in the tins a few minutes then onto a rack to cool.
Sandwich the cakes with the meringue mixture (seen here), fresh whipped cream and Raspberry jam(done it and it’s delicious) or caramel(done and very sweet but seriously delicious) and ice with a rich chocolate frosting.
Hi Graham
I was forwarded to your site via a link and have been looking at all your recipes yeaterday and today. They read beautifully. I’m esthatic I clicked on the link.The wonderful thing about your site is that you have pictures as well and I love it that you reply to all comments promptly.
I want to make this wonderful chocolate cake today. It sounds wonderful. However, I would like to decrease the sugar to 1cup. Will that be okay?
Thank You
Laila
Hi Laila, sorry about the late reply, with all these public holidays I am just forced to go away and have a bit of fun 🙂 I wouldn’t change the sugar amount, cakes can be so tempramental if you mess with the ingredients! Thanks so much for your kind words about the site, the comments keep me going 😉 Happy days G
That cake sure looks good.
Go on Zoe, give it a try.. it is fabulous G
sir please explain what is brown flour?
I’m not sure where you see brown flour, it says cake flour! Brown flour is generally used for making bread (wholewheat) Cheers for now G
kindly convert 150g butter into cups or any easier measure…thank you
hi do you sandwich the baked cake with raw meringue mixture?will definitely try this recipe.thanks
Thats exactly it.. Sounds a bit odd but is delicious. Happy days G
too scared to try….baking always flops 🙁
Go on, give it a try it’s always about the oven temp and exact measurements in baking.. Let us know, cheers for now G
It looks Devine!!! Just need the courage to attempt to make it.
Thanks G
Go on.. you can do it, hubby will really like me after this one!! Cheers for now G
This is my kind of indulgence!
Hi Cherise, I know what you mean.. just looking at it gets me going.. haha, happy days G
AnnaMarie sent in this version of her hot milk chocolate cake.. Thanks Annamarie
500 ml cake flour
20 ml baking powder
5 eggs
375 ml sugar
300 ml milk
125g margarine
100 ml cocoa
10 ml essence
Preheat oven to 180 deg celcius. Prepare two 20/22 cm cake tins/pans. Beat eggs and sugar together until light and fluffy and looks like thick cream. Sift flour and baking powder together. Microwave milk and margarine until margarine has melted. Add cocoa and essence to milk mixture and whisk until totally incorporated. Add egg mixture to flour and whisk with a light wrist until just incorporated. Add milk mixture and whisk with a light wrist until totally incorporated. Pour into tins and bake for +- 45 minutes. Turn out onto wire racks and cool.
Hi Graham
Oh wow – can’t wait to try this. I remember my Mom always used to make a hot milk sponge cake – and it just never flopped and was always delicious. Like the icing you used.
Thanks for all the delicious recipes.
Di
Fantastic Di, enjoy it and let us know how you like it. Happy days G