Hot Chocolate Milk Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HOT CHOCOLATE CAKE



Hot Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 3h50m

Yield 1 large 2-tier cake

Number Of Ingredients 23

6 sticks (24 ounces) salted butter, plus more for buttering the pans
6 1/3 cups all-purpose flour, plus more for flouring the pans
6 cups granulated sugar
10 large eggs
2 2/3 cups unsweetened Dutch-process cocoa powder
2 tablespoons baking soda
1 teaspoon ground espresso
4 cups whole milk
2 cups sour cream
1/4 cup coffee
4 cups semisweet chocolate chips
1 cup heavy whipping cream
1 cup whole milk
1 large egg yolk
4 sticks (1 pound) salted butter, softened
7 cups sifted confectioners' sugar
4 cups marshmallow creme, such as Marshmallow Fluff
1 teaspoon vanilla extract
4 sticks (1 pound) salted butter, softened
7 cups sifted confectioners' sugar
1/2 cup whole milk
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter and flour three 9-inch cake pans and three 6-inch cake pans.
  • Cream the butter and granulated sugar in a stand mixer. Add the eggs 1 at a time, mixing well after each addition.
  • Combine the flour, cocoa, baking soda and espresso in a large bowl. Combine the milk, sour cream and coffee in a separate large bowl. Alternate adding the wet and dry ingredients to the mixer until combined and a light fluffy batter is reached.
  • Divide the batter among the prepared cake pans and bake until a cake tester inserted in the center of the cakes comes out clean, 22 to 25 minutes. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely, 15 to 20 minutes.
  • For the chocolate ganache: Combine the chocolate chips, cream and milk in a large pot and heat until the chocolate melts and the mixture is hot, stirring to combine; do not allow to boil.
  • To temper the egg yolk, put it in a large bowl and scoop a ladleful of the hot milk mixture into it, whisking constantly. Keep adding the rest of the hot milk mixture, a ladleful at a time, until completely combined. Whisk until the ganache is silky and shiny. Refrigerate until set and spreadable, 1 to 2 hours. (It's best if it's allowed to sit overnight to set.)
  • For the marshmallow buttercream: Mix the butter, confectioners' sugar, marshmallow creme and vanilla extract in a stand mixer on medium until light and fully combined.
  • For the cinnamon-nutmeg buttercream: Beat the butter, confectioners' sugar, milk, cinnamon and nutmeg in a stand mixer with the paddle attachment on high until fully combined, light and airy
  • To assemble: Top a 9-inch cake layer with 1 cup of the cinnamon-nutmeg buttercream. Place another 9-inch cake layer on top of it, then top with 1 cup of the chocolate ganache. Continue alternating cake layers with buttercream and ganache layers, leaving the very top bare. Cover the whole cake in a layer of the marshmallow buttercream.

HOT MILK CAKE



Hot Milk Cake image

This simple, old-fashioned milk cake tastes so good it will surprise you! As I remember my mom's delicious meals, this dessert was always the perfect ending. Mom always used "a dash of this and dab of that" to come up with what we thought was "the best"! -Rosemary Pryor, Pasadena, Maryland

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 7

4 large eggs, room temperature
2 cups sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1-1/4 cups 2% milk
10 tablespoons butter, cubed

Steps:

  • Preheat oven to 350°. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth. , In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.

Nutrition Facts : Calories 254 calories, Fat 9g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 154mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 0 fiber), Protein 4g protein.

HOT MILK SPONGE CAKE I



Hot Milk Sponge Cake I image

We make this, and top it with Broiled Coconut Topping! Really easy!

Provided by ZOOKIE

Categories     Desserts     Cakes     Sponge Cake Recipes

Time 1h

Yield 9

Number Of Ingredients 11

1 cup all-purpose flour
1 teaspoon baking powder
2 eggs
1 cup white sugar
½ cup milk
2 tablespoons butter
¼ cup packed brown sugar
2 tablespoons butter, room temperature
½ cup flaked coconut
¼ cup chopped walnuts
4 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
  • In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar; beat until light and fluffy, 4 to 5 minutes.
  • Whisk together the flour and baking powder, and add to egg mixture until just combined.
  • In a saucepan, heat 1/2 cup milk and 2 tablespoons butter until butter is melted. Gradually pour into the batter, mixing constantly. Pour into prepared pan.
  • Bake in preheated oven until cake is golden and a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.
  • Remove cake from oven; preheat oven's broiler.
  • Beat 1/4 cup brown sugar and 2 tablespoons butter until combined. Stir in milk to desired consistency. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 3 to 4 minutes, till golden.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 42.6 g, Cholesterol 56.5 mg, Fat 10 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.1 g, Sodium 128.2 mg, Sugar 30.8 g

HOT CHOCOLATE MILK CAKE



Hot Chocolate Milk Cake image

Cooling time not reflected in prep time. You may also make your own marshmallow cream by melting 2 cups of mini marshmallows with 1-2 tbsp of butter.

Provided by Kitty Kat Cook

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 11

1 (18 ounce) box milk chocolate cake mix
4 eggs
1 (3 1/2 ounce) box jell-o cheesecake flavor instant pudding and pie filling mix
1 (3 1/2 ounce) box instant white chocolate pudding and pie filling mix (for frosting)
1/2 cup oil
1/2 cup water
1 (14 ounce) can sweetened condensed milk
2 cups marshmallow cream
1 (8 ounce) container whipped topping
3 tablespoons whole milk
1 tablespoon ground cinnamon (optional) or 1 tablespoon nutmeg, to sprinkle (optional)

Steps:

  • Grease and flour 2 round cake pans, set aside.
  • Beat cake mix, oil, water and eggs.
  • Mix in the jell-o pudding.
  • Pour batter evenly divided into the 2 round baking pans.
  • Bake according to package directions.
  • Right after it's done poke the cake all over the top.
  • Slowly pour the condensed milk over the 2 cakes.
  • Let it cool at room temperature then refrigerate.
  • Once cooled, cover the top of one of the cakes with the marshmallow fluff. (if needed, microwave for 1 minute to make it more spreadable).
  • Place the other half of the cake on top.
  • Mix the 3 tbsp of milk, whipped topping and the white chocolate Jell-o pudding.
  • Frost the cake and refrigerate.
  • Dust the cake with the cinnamon or nutmeg.
  • Or pour chocolate syrup,--your choice! Bon apetite.
  • Note: You may heat each individual serving for 5-10 seconds in microwave before serving for a true hot chocolate taste, you may also serve in wide hot chocolate mugs-- it'll look and taste good!

Nutrition Facts : Calories 463.6, Fat 22, SaturatedFat 7.6, Cholesterol 116.8, Sodium 147.9, Carbohydrate 60.8, Fiber 0.1, Sugar 45.1, Protein 6.9

HOT MILK CAKE



Hot Milk Cake image

I originally found the comfortingly named "hot milk cake" in a collection of old New England recipes and have been using it ever since. Milk and butter give it a tender crumb with a sturdy texture and, unlike many traditional white cakes, which often can be dry, this hot milk cake is moist and flavorful. Hot milk cake is technically a sponge cake made with the addition of baking powder and a large amount of butter. The texture is stronger than most sponges-it stands up beautifully to buttercream-but still light and airy enough to absorb a syrup, without becoming gummy or grainy. That means you can flavor it in many different directions or serve it on its own with berries and whipped cream. Hot milk cake is often used as the base for wedding cakes. This is a challenging cake, in that there are a couple of steps you need to manage simultaneously. The key to success lies completely in temperature control, so it is crucial that you have an instant-read thermometer at the ready. Two separate mixtures that started hot are combined only when they have cooled to the same room temperature. Using a thermometer will help ensure the proper emulsification of the subtly special batter.

Provided by Food Network

Yield Makes two 6 inch cakes

Number Of Ingredients 8

1 1/3 cups (6 1/2 ounces) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup (4 ounces) unsalted butter, at room temperature
1/2 cup whole milk
1 1/2 cups (10 1/2 ounces) sugar
3 large eggs
1/2 teaspoon vanilla extract

Steps:

  • Liberally butter two 6-by-3-inch cake pans and dust with flour. Tap out the excess flour. Preheat the oven to 350 degrees F. Sift together the flour, baking powder, and salt into a bowl and set aside. In a saucepan over medium-low heat, combine the butter and milk and heat, stirring occasionally, until the butter is melted, 3 to 4 minutes. Alternatively, in a microwave-safe bowl, combine the butter and milk and microwave on high at 10-second intervals, stirring between each, until the butter is melted. Pour the milk mixture into a large bowl. Set aside and let cool to slightly above room temperature; an instant-read thermometer should register between 80 and 85 degrees F. You want the milk and butter to remain incorporated, so whisk the mixture occasionally and vigorously while it is cooling and up until you add it to the batter. In the top pan of a double boiler or in a bowl for a bain-marie, whisk together the sugar, eggs, and vanilla. Fit the top pan or bowl over (but not touching) simmering water in the bottom pan or a saucepan and gently warm the mixture, stirring, just until the sugar is dissolved and the thermometer registers 110 degrees F, about 10 minutes. Pour the egg mixture through a medium-mesh sieve into the bowl of a stand mixer. Fit the mixer with the whisk attachment and whisk on high speed until the mixture is light and fluffy and has cooled to slightly above room temperature (between 80 and 85 degrees F), about 10 minutes. (Note: The batter becomes more stable as the mixture cools; this is an important factor in creating a cake with good structure.) Stop the mixer. Add the sifted dry ingredients and mix until just incorporated, preferably by hand, lifting and folding in from the bottom center. Or, use the mixer set on low and whisk just until incorporated, about 5 seconds. Using a rubber spatula, scrape down the sides of the bowl and mix again just briefly by hand or machine. The batter should be smooth. Check the milk mixture to make sure it is fully cooled, then slowly pour it into the batter, whisking on low speed. Stop mixing as soon as the batter is well blended and smooth. Remove the bowl from the mixer, scrape down the sides of the bowl again, and fold by hand a few times with the spatula. Divide the batter between the prepared pans. Bake until the cakes are golden brown and a tester inserted in the center comes out clean, 30 to 35 minutes. Transfer to wire racks and let cool in the pans for about 20 minutes. When the cakes are cooled enough to handle the pans but still a tad warm to the touch, carefully run an offset spatula around the edges of the pans to loosen them, then invert the cakes onto the racks and remove the pans. Let cool for about 30 minutes longer. Wrap the cakes tightly in plastic wrap and refrigerate to ensure that the interiors are completely cooled before decorating, at least 1 hour or for up to 3 days. To freeze, wrap tightly in a second layer of plastic wrap and store in the freezer for up to 2 months.

CHOCOLATE HOT MILK SPONGE



Chocolate Hot Milk Sponge image

Adapted from South African Gourmet Food and Wine-A moist delicious cake with a dreamy whipped cream filling and frosting.

Provided by Brenda.

Categories     Dessert

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 1/4 cups flour
1/2 cup cocoa
1 pinch salt
2 teaspoons baking powder
5 medium eggs
1 1/4 cups sugar
2 tablespoons olive oil
1 teaspoon vanilla
1 ounce dark chocolate (Melted)
1/2 cup milk
4 ounces butter
2 cups heavy whipping cream
4 tablespoons powdered sugar
4 tablespoons chocolate syrup, like Hershey's
2 tablespoons cocoa
2 teaspoons vanilla

Steps:

  • Sift flour, cocoa, salt and baking powder. Set aside.
  • Beat eggs and sugar until thick and creamy. Add oil and vanilla.
  • Beat 5 minutes.
  • Add melted chocolate.
  • Place milk and butter in saucepan and stir until butter has melted and mixture comes to a boil. Remove at once.
  • Add milk mixture alternately to the egg mixture with sifted dry ingredients. (I do not let it cool before alternately adding with the dry ingredients.).
  • Pour into 2- 9 inch round greased and floured (or use cocoa) pans and bake at 350* for 10-15 minutes.(do not overbake, layers are thin).
  • Cool, fill and frost as desired.
  • Filling instructions:.
  • Beat all ingredients until spreading consistency (I beat quite stiff). Decorate with white chocolate shavings.
  • Note: There is enough whipped frosting to generously fill in between the layers.

Nutrition Facts : Calories 675, Fat 43.7, SaturatedFat 24.2, Cholesterol 230.6, Sodium 294.1, Carbohydrate 63.9, Fiber 2.6, Sugar 38.8, Protein 9.5

More about "hot chocolate milk cake recipes"

CHOCOLATE HOT MILK SPONGE CAKE - THE GARDENING FOODIE
chocolate-hot-milk-sponge-cake-the-gardening-foodie image
2019-05-23 TO MAKE THE HOT MILK SPONGE CAKE. Start by heating the milk and butter in a saucepan. Heat just until the butter is melted and add in …
From thegardeningfoodie.com
Ratings 8
Total Time 35 mins
Category Cake / Dessert
  • Start by heating the milk and butter in a saucepan. Heat just until the butter is melted and add in the vanilla extract.


AMAZING CHOCOLATE MILK CAKE | 12 TOMATOES
amazing-chocolate-milk-cake-12-tomatoes image
2017-06-21 Preparation. Preheat oven to 350°F and grease and flour a standard 12-cup bundt pan. In a medium bowl, whisk together flour, cocoa powder, …
From 12tomatoes.com
Servings 8-10
Total Time 1 hr 15 mins
  • In a separate bowl, beat eggs and sugar on medium-high with an electric mixer until they double in size, about 3 minutes. Add the melted butter and vanilla, beat until combined.
  • Add half of the dry ingredients into the egg mixture and beat to combine. Slowly add the chocolate milk and continue beating. Add in rest of dry ingredient mixture and mix until incorporated.


SUPER SPONGY CHOCOLATE HOT MILK CAKE RECIPE - YOUTUBE
super-spongy-chocolate-hot-milk-cake-recipe-youtube image
2021-02-20 WELCOME TO YUMMYTODAY'S RECIPE IS Super Spongy Chocolate Hot Milk Cake Recipe | Easy Chocolate Hot Milk Cake | YummyINGREDIENTS:2 eggsBeat for 1 minsSugar 1/...
From youtube.com
Author Yummy
Views 872K


HOT MILK CAKE - CULINARY HILL
hot-milk-cake-culinary-hill image
2018-09-18 Preheat the oven to 325°F. Adjust an oven rack to the middle position. Grease and flour a 12-cup tube pan or Bundt cake pan. In a small saucepan over low heat, melt the butter. Stir in milk and vanilla and continue …
From culinaryhill.com


CHOCOLATE MILK CAKE | FOOD FROM PORTUGAL
chocolate-milk-cake-food-from-portugal image
Directions. Preheat the oven to 180ºC (350ºF). Grease a loaf tin (24 x 10 centimeters with 7 centimeters high (9 1/2 x 4-inch with 2 3/4-inch-high)) with margarine and dust with flour. Put the chocolate broken into pieces and the …
From foodfromportugal.com


HOT MILK CAKE (PLUS VIDEO) - IMMACULATE BITES
2022-02-25 Pour and Bake. Pour and Tap – Pour your batter into the greased cake pan.Tap the pan on a work surface to eliminate any large air bubbles. (Photos 9-10) Bake for 45-50 minutes – Bake at 300 degrees F until a tester inserted into the center comes out clean, 45 -50 minutes. (Photos 11-12) Let It Cool – Transfer the cake to a wire rack and let it cool before slicing.
From africanbites.com


CHOCOLATE HOT MILK CAKE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


GHIRARDELLI CHOCOLATE COMPANY
Professional Products. Ghirardelli Professional Products offers a wide range of premium ingredients for the food service and specialty coffee industry. Ghirardelli Professional Products are the perfect choice for creating exceptional desserts, specialty coffee drinks, milkshakes, smoothies, and hot cocoas. Learn More.
From ghirardelli.com


HOT MILK CAKE - SUGAR SPUN RUN
2022-08-24 Instructions. Preheat oven to 350F (175C) and grease and flour a tube pan (you may instead make this recipe in a 13×9” sheet pan). Set aside. In the bowl of a stand mixer or in a large bowl using an electric mixer, beat eggs until well-beaten and pale yellow (about 30 seconds on medium speed).
From sugarspunrun.com


HOT CHOCOLATE CAKE! - JANE'S PATISSERIE
2021-12-30 For the Cake. Preheat your oven to 170C/150 Fan, and line two 8"/20cm cake tins with baking parchment. In a stand mixer, or a large bowl, beat together the unsalted butter and light brown soft sugar until light and fluffy. Add in the eggs, self raising flour, hot chocolate powder and beat again until combined well.
From janespatisserie.com


HOT CHOCOLATE MILK CAKE RECIPE - WEBETUTORIAL
Hot chocolate milk cake is the best recipe for foodies. It will take approx 50 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make hot chocolate milk cake at your home.. The ingredients or substance mixture for hot chocolate milk cake recipe that are useful to cook such type of recipes are:
From webetutorial.com


HOT CHOCOLATE CAKE - THE BIG MAN'S WORLD
2020-11-19 Start by preparing the cakes. In a large mixing bowl, combine your dry ingredients and mix well. Next, add the wet ingredients and mix well, until combined. Transfer the cake batter into two greased 8-inch cake pans. Bake the cakes for 25 minutes, or until a skewer comes out clean. Let the cakes cool completely.
From thebigmansworld.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #occasion     #desserts     #easy     #beginner-cook     #dinner-party     #winter     #cakes     #gifts     #seasonal     #presentation     #served-cold     #served-hot

Related Search