Chocolate hot-milk cake

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“This cake will remind you of the fêtes your mom used to bake for when you werea kid. Plus it’s perfect for a day of heavy loadshedding, as it bakes in 20 minutes.” – Abigail Donnelly

Ingredients

2 cup milk
250 g butter
2 T vanilla extract
8 free-range eggs
350 g caster sugar
480 g flour
8 T cocoa
2 T baking powder
For the topping:
125 g butter
1 x 250 g full-fat cream cheese tube
250 g icing sugar, sifted

Cooking Instructions

1. Preheat the oven to 180°C. Line the inside of a beer-can box with greaseproof paper. Cover the bottom and sides with a layer of foil.

2. Gently heat the milk and butter in a saucepan until the butter melts, but do not allow to boil or you will lose moisture. Stir in the vanilla.

3. Beat the eggs and sugar until light and creamy. Sift the flour, cocoa and baking powder into a bowl. Gently fold the flour into the egg mixture.

4. Stir in the milk and butter until incorporated. Pour the batter into the prepared box and bake for 20 minutes. Cool and spread with the topping. Cut into squares to serve.

5. To make the topping, place the butter in a small saucepan and gently melt – the milk solids will gradually turn golden brown, which gives the butter a caramel flavour.

6. Pour into a glass bowl and chill for 15 minutes, or until set. Spoon into the bowl of a stand mixer, add the remaining ingredients and beat until creamy.

Find more cake recipes here.

Photography: Toby Murphy
Food assistant: Thando Manyoni