Hot Milk Chocolate Cake
This is a play on an old-fashioned mid-western farm cake that has gone to the “dark side.” Joan and I took her mother’s recently recreated hot milk cake recipe and added the Choclatique touch. As with the original recipe the success of the cake depends on beating the eggs until they are thick and lemon-colored. Under-beating will result in the cake failing to rise. You can frost with a chocolate ganache buttercream frosting or simply sift a little confectioners’ sugar and cocoa powder on the top.
Makes 12 servings
1 3/4 cups all-purpose flour
1/2 cup *Choclatique Red Cocoa Powder (plus extra for the pan)
2 1/4 teaspoon baking powder
1/4 tsp salt
4 large eggs
2 1/4 cups granulated sugar
2 teaspoon chocolate extract (Star Kay White Chocolate Extract)
1 teaspoons pure vanilla extract
1 1/4 cups milk
10 tablespoons butter
3 ounces **Private Reserve Dark Chocolate (64%), coarsely chopped
1. Preheat oven to 350°F.
2. Grease and dredge with cocoa powder two 8 or 9-inch cake pans or a 13 x 9 x 2-inch baking pan; set aside.
2. In a medium bowl, whisk together flour, cocoa, baking powder and salt; set aside.
3. In a mixing bowl using an electric mixer, beat eggs at high speed until thick and lemony colored for 10 minutes (Set a timer! This step is very important, do not under-beat the eggs or the cake will fail to rise).
4. Gradually beat in sugar, vanilla and chocolate extracts until mixture is light and fluffy.
5. Gradually fold in flour mixture just until combined.
6. In a small saucepan, heat milk, butter and chocolate until hot, but not boiling, stirring occasionally. Add hot milk mixture to cake batter, stirring until combined.
7. Pour cake batter into prepared baking pan.
8. Bake for 25 to 30 minutes or until cake tests done when a wooden pick inserted in center comes out clean.
9. Cool on wire rack. Frost as desired.
ChefsNote: When you dredge your baking pans with cocoa powder there won’t be any white flour streaks on your beautiful baked chocolate cakes.