Reshika’s Hot Milk Chocolate Cake


4 eggs
1½ cups sugar (I used brown sugar)
2 cups cake flour
4 tsp baking powder
1/4 tsp salt
5 tbsp cocoa
4 tbsp butter
1 cup milk

Preheat the oven to 180°C.
Spray two 20cm baking tins with non stick spray.
Beat the eggs well.
Add the sugar and beat until light and fluffy.
Sift the dry ingredients into a large mixing bowl.
Add the butter to the milk and heat to boiling point.
Add the egg mixture to the dry ingredients and fold in.
Add the milk and mix well.
Pour the batter into the prepared cake tins and lightly tap the tins to expel any air bubbles and bake for 20 minutes.

Chocolate icing:
150g butter
2 cups Icing Sugar
1/4 cup cocoa powder
2-3 Tbsp milk or more if needed
½tsp vanilla essence

Cream the butter until pale and fluffy.
Add vanilla essence.
Beat in icing sugar, one cup at a time.
Add the cocoa then add the milk gradually and beat until smooth and creamy.‎
Once cake is cooled, use a heart shape cookie cutter to cut cake.
Pipe around cake with icing.
Fill the centre of the cake with sanding sugar or decorations of your choice.

Prepared, tried and tested by: Reshika Singh

This entry was posted in Cakes cupcakes and cookies and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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