In my cookbook, Choclatique-150 Simply Elegant Desserts, I talked a little about my experiences at the old Adhor Dairies in Los Angeles, where they used to give us free chocolate milk in the reception area. On Fridays they would give us gallons to take home. I wasn’t a big chocolate milk drinker, but I did ‘invent’ a lot of kid recipes to use up the chocolate milk.
Since my partner Joan is a Wisconsin girl and her mom used to make a killer Milwaukee Milk Cake I came up with this simple quick chocolate milk cake recipe. It’s not too sweet and it has a great crisp outer texture, more than your usual cake, but it is still moist, rich and buttery on the inside. I always top it off with my chocolate milk glaze.
Prep Time: 10 minutes
Cool Time: 30 minutes
Bake Time: 40 to 45 minutes
Yield: Serves 8 to 10
For the Cake:
2 3/4 cups all purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
3 large eggs
1 1/2 cups granulated sugar
1 cup chocolate milk
2 sticks unsalted butter (softened)
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract
8 ounces Choclatique Milk Chocolate Chips
For the Glaze:
2 to 3 tablespoons chocolate milk
1/4 teaspoon fresh orange zest
1 tablespoon Choclatique Rouge Unsweetened Cocoa Powder
1 cup confectioner’s sugar
- Preheat the oven to 350°F.
- In a mixing bowl, cream together the butter and sugar until light yellow. Add the vanilla extract, milk and eggs and combine well.
- Add the flour, cocoa powder and baking powder in 3 steps and mix until smooth.
- Fold in the chocolate chips.
- Bake in a greased Bundt pan for about 40 to 45 minutes or until a cake tester inserted into the cake comes away clean.
- Invert and cool in the pan on a wire rack for about 30 minutes before glazing. The cake should release cleanly from the pan as it cools.
- Mix confectioner’s sugar, orange zest and cocoa powder with the milk (use 1 tablespoon of milk first, add second or third if necessary) and drizzle over the cake with the tines of a fork when it has cooled.