Fluffy Hot Milk Cocoa Cake Recipe

Hot Milk Cocoa Cake
Category: Desserts
Servings: 6

Ingredients

Instructions

Preparing the Cake Batter:

1. Preheat the oven: Begin by preheating your oven to 180°C (350°F) using the static mode. Ensure that the oven is fully heated before placing the cake inside.

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2. Prepare the eggs: In a large mixing bowl, break the eggs and add a pinch of salt. Beat the mixture using an electric whisk at high speed for about 10 minutes. The goal is to achieve a light, frothy, and pale batter. Once the mixture has thickened and lightened in color, turn off the electric whisk.

3. Sift the dry ingredients: Place a fine mesh sieve over the bowl and sift in the flour, cocoa powder, and baking powder. This will ensure that the dry ingredients are evenly distributed and prevent any lumps from forming in the batter. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the whipped eggs.

4. Separate some batter: Before proceeding, take a couple of tablespoons of the prepared batter and transfer them to a separate small bowl. Set this aside for later.

Preparing the Hot Milk Mixture:

5. Heat the milk: In a small saucepan, pour the whole milk and place it over medium heat. Stir occasionally to ensure it doesn’t burn. Heat the milk until it begins to steam and just starts to bubble at the edges, but do not let it come to a full boil.

6. Incorporate the hot milk into the batter: Once the milk is heated, remove the saucepan from the heat. Pour the hot milk into the small bowl with the reserved batter from earlier. Whisk the two together until the mixture forms a smooth, thin batter-like consistency. This step is crucial, as it adds moisture to the batter while ensuring it remains light.

Combining the Mixtures:

7. Mix the batters: Gradually pour the hot milk-batter mixture into the main batter bowl. Carefully fold the two mixtures together using a spatula. The texture should remain light and airy as you combine them.

8. Prepare the cake pan: Grease a round cake pan (20 cm in diameter) with butter, ensuring it is well-coated to prevent sticking. Pour the batter into the prepared pan.

Baking the Cake:

9. Bake the cake: Place the cake pan on the lowest oven rack, ensuring it is not directly touching the base of the oven. Bake the cake at 180°C for approximately 35 minutes. After the first 25 minutes of baking, move the cake to the middle rack of the oven for the remaining 10 minutes to ensure even cooking.

10. Check for doneness: After 35 minutes, perform the “toothpick test” to check if the cake is done. Insert a toothpick into the center of the cake; if it comes out clean and dry, the cake is ready. If it comes out wet, continue baking for a few more minutes and test again.

Cooling and Serving:

11. Cool the cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully remove the cake from the pan and place it on a cooling rack to cool completely.

12. Serve: Once cooled, your hot milk cocoa cake is ready to be sliced and enjoyed. This cake pairs wonderfully with a dusting of powdered sugar or a dollop of whipped cream.

This rich and moist Hot Milk Cocoa Cake is perfect for any occasion, offering a deliciously tender crumb with a chocolatey richness that will melt in your mouth. Whether served as a comforting dessert after a meal or as a sweet treat with a cup of tea, this cake is sure to be a hit among friends and family.