Hot Milk Chocolate Cake | Chocolate Hot Milk Cake with simple Chocolate Ganache

This decadent Chocolate Hot Milk Sponge Cake with irresistible taste and texture makes the perfect bake for any occasion. Make it elaborate by topping the cake with a creamy chocolate ganache. Twice the chocolate means twice the happiness. 

 Having a glass of cold milk along with this chocolate cake is no less perfect in my opinion.

 

Ingredients for Hot Milk Chocolate Cake 

•  Eggs 
•  Powdered Sugar 
•  All-purpose flour 
•  Cocoa powder 
•  Baking powder 
•  Salt 
•  Milk 
•  Butter 
•  Vanilla extract 
• Chocolate ganache (optional) 
• Sprinkles (optional)

Hot Milk Chocolate Cake - Step-by-step pictures 

 Line a cake tin with parchment paper and preheat the oven to 180°C.

With an electric hand mixer, beat the eggs and powdered sugar until light and fluffy.

Sieve together the all-purpose flour, cocoa powder, baking powder, and salt.

Gently mix with a spatula or a whisk.

In a small microwave-safe bowl, heat milk and butter just until butter is melted.

Add in the Vanilla extract and mix well.

Add the hot milk mixture carefully into the batter and mix until smooth.

Transfer the batter to the lined pan. Tap gently to remove air bubbles.

Bake until a toothpick inserted in the centre comes out clean for around 35 - 40 minutes.

Let the cake cool for 5 - 10 minutes in the pan, then tip it onto a wire rack to cool completely.

For chocolate ganache mix together the chopped dark chocolate and hot cream for a few seconds.

Spread the ganache on top of the cake.

Decorate with sprinkles. Refrigerate the cake for 20 - 30 minutes for the ganache to set.

Slice and serve!

Hot Milk Chocolate Cake | Chocolate Hot Milk Cake with simple Chocolate Ganache

Recipe Category: Desserts
Author: Abarna Gopinath
Preparation Time: 20 minutes
Baking time: 35 - 40 minutes

Ingredients

• 2 Eggs
• 3/4 cup Powdered Sugar
• 3/4 cup All purpose flour
• 1/4 cup Cocoa powder
• 1 tsp Baking powder
• 1/4 tsp Salt
• 1/2 cup Milk
• 1/4 cup Butter
• 1 tsp Vanilla extract
• Chocolate ganache (optional)
• Sprinkles (optional)

Instructions

Line a cake tin with parchment paper and preheat the oven to 180°C.

With an electric hand mixer, beat the eggs and sugar until light and fluffy.

Sieve together the all-purpose flour, cocoa powder, baking powder, and salt.

Gently mix with a spatula or a whisk.

In a small microwave-safe bowl, heat milk and butter just until butter is melted.

Add in the Vanilla extract and mix well.

Add the hot milk mixture carefully into the batter and mix until smooth.

Transfer the batter to the lined pan. Tap gently to remove air bubbles.

Bake until a toothpick inserted in the centre comes out clean for around 35 - 40 minutes.

Let the cake cool for 5 - 10 minutes in the pan, then tip it onto a wire rack to cool completely.

For chocolate ganache mix together the chopped dark chocolate and hot cream for a few seconds.

Spread the ganache on top of the cake.

Decorate with sprinkles. Slice and serve!

Recipe video here!

Tried the recipe?

Please let me know how it turned out for you! Share or tag a picture on Instagram @abuscookbook with the hashtag #abuscookbook, so I can see it and feature you!