Description
Hot Milk Cake is a soft, moist, and fluffy cake made by combining a whipped egg and sugar base with flour, then enriched with warm milk and butter. Baked to golden perfection and topped with a rich chocolate ganache, this classic dessert is perfect for any occasion.
Ingredients
Scale
Cake Ingredients
- 2 eggs (room temperature)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 cup sugar
- 1/2 cup milk
- 2 tbsp butter (room temperature)
Chocolate Ganache
- 1 cup chocolate chips
- 1/2 cup cream
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cake.
- Prepare Pan: Spray a 9×9-inch baking pan with non-stick baking spray and set it aside to prevent sticking.
- Mix Dry Ingredients: In a bowl, stir together the all-purpose flour and baking powder; set this mixture aside for later.
- Beat Eggs: Using a stand mixer, beat the room temperature eggs on high speed for 3 to 4 minutes until they become thick and pale.
- Add Sugar: Gradually add the sugar to the beaten eggs, mixing on medium speed until the mixture is light and fluffy, about 4 to 5 minutes.
- Incorporate Flour: Slowly mix in the flour and baking powder mixture on medium speed until fully combined and smooth.
- Heat Milk and Butter: In a small saucepan, gently heat the milk and butter together until the butter fully melts; do not boil.
- Combine Ingredients: Pour the warm milk and butter mixture into the batter and gently mix until just combined.
- Pour Batter: Transfer the batter into the prepared baking pan, smoothing the top evenly.
- Bake Cake: Bake the cake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- Prepare Ganache: In a small saucepan or microwave-safe bowl, heat the cream until just simmering, then pour over the chocolate chips and vanilla extract. Let sit for a minute, then stir until smooth and glossy.
- Top Cake: Pour the chocolate ganache evenly over the cooled cake and let it set before serving.
Notes
- Using room temperature eggs and butter helps the batter blend more easily and results in a fluffier cake.
- Be careful not to overheat the milk and butter mixture; it should be warm, not boiling.
- Allow the cake to cool fully before adding the ganache to prevent it from melting.
- You can substitute chocolate chips with chopped chocolate for a richer ganache.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days.
