I was browsing through a pile of my old recipe books the other day looking for some inspiration and out fell a handwritten page with a few shopping items written in Afrikaans; first clue this wasn’t mine, secondly I write in all capital letters and this was all in lower case. The recipe portion of the page was in English though and the ingredients were written in such an odd order with a couple of corrections along the way – I list my ingredients in the order in which they get used so further proof that this recipe was not written down by me. I also write the name of the person I get a recipe from or where I have copied it from.
Sadly I have no idea who’s it is but loved the idea of a hot milk cake so put all the books aside and preheated the oven while I got all the ingredients together.
The cake itself was lovely and spongy and moist but the flavour was somewhat insipid- I would at a minimum double the quantity of cocoa called for to get the desired result of a chocolate cake – also by using the stated amount of cocoa made the cake look like coffee cake.
Hot Milk Chocolate Cake
1½ cups sugar – I am sure this could be reduced to 1 cup
2 cups cake flour
4 tsp baking powder
2 tbsp cocoa – I would increase this to 5 tbsp
2 tbsp butter – I would substitute this with oil
1 cup milk
- Preheat the oven to 180°C.
- Spray two 20cm baking tins with non stick spray.
- Beat the eggs well.
- Add the sugar and beat until light and fluffy.
- Sift the dry ingredients into a large mixing bowl.
- Add the butter to the milk and heat to boiling point.
- Add the egg mixture to the dry ingredients and fold in.
- Add the milk and mix well.
- Pour the batter into the prepared cake tins and lightly tap the tins to expel any air bubbles and bake for 20 minutes.
- Once cooled ice as desired.