Hot Milk and Cocoa Cake

The hot milk and cocoa cake is a soft and delicious dessert, a chocolate variant of the classic hot milk cake. Here’s how you can prepare it.

Ingredients

• 150 g of sugar
• 3 eggs
• 125 g of all-purpose flour
• 25 g of unsweetened cocoa powder
• 125 ml of whole milk
• 75 g of butter
• 1 packet of baking powder
• 1 pinch of salt
• Grated zest of 1 lemon (optional)
• Powdered sugar for decoration (optional)

Preparation

1. Preheat the oven to 180 °C and butter and flour (or use parchment paper) a cake pan about 20-22 cm in diameter.
2. In a large bowl, beat the eggs with the sugar until you have a light and fluffy mixture.
3. Add the sifted flour with cocoa and a pinch of salt, and gently fold into the egg mixture with a bottom-up movement so as not to deflate it.
4. Heat the milk with the butter in a small saucepan until the butter is completely melted and the milk is hot (it should not boil). You can flavor the milk with grated lemon zest if you prefer a citrusy touch.
5. Add the hot milk to the egg and flour mixture, mixing gently.
6. Finally, add the baking powder and mix until the mixture is smooth.
7. Pour the mixture into the prepared pan and bake for about 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Take the cake out of the oven and let it cool completely before unmolding.
9. Once cool, if you wish, you can sprinkle with powdered sugar for decoration.

Trivia

The hot milk cake is a classic of homemade pastry, known for its extraordinary softness given by the use of hot milk. By adding cocoa, it turns into a delicacy for chocolate lovers, maintaining the same fluffiness that characterizes it. It is a simple yet elegant cake, perfect for breakfast or a snack, and lends itself well to being filled with creams or chocolate ganache if you desire an even more indulgent result.