This eggless hot milk chocolate cake is one of the cakes that you should try baking before the year ends. This cake is chcolate heaven and it turns out soft and spongy and sturdy enough to make frosted cakes. This being a hot milk cake, you will add milk into a saucepan together with cubed butter and heat the mixture until the butter is all melted and the milk is just beginning to boil then set the mixture aside.
Into a mixing bowl sift flour, cocoa powder, baking powder, baking soda and salt, give the dry ingredients a gently mix and set it aside. Into a separate bowl, add yoghurt, sugar and vanilla essence then whisk until they are well combined. Add the dry ingredients into the yoghurt mixture alternating that with the hot milk butter mixture.
Mix until the dry ingredients are moistened and there are no lumps in the batter. Pour the batter into a parchment-lined baking pan and bake the cake in a 350 degrees Fahrenheit(180C) preheated oven for 35 to 45 minutes or until a skewer inserted in the centre comes out clean.
Let the cake sit in the pan for about 5 minutes before inverting it onto a wire rack and let it cool completely before slicing. You can also use this cake as a base recipe for the frosted cake, serve it as a birthday chocolate cake and enjoy.
- 1 1/2 cups(180 grams) All-purpose flour
- 1 cup (200 grams) Sugar
- 1/2 (100grams) Yoghurt
- 2/3 cup (150ml) Milk
- 1/2 cup (113 grams) Butter
- 1/2 cup (50 grams) Cocoa powder
- 1.5 Tbsp baking powder
- 1/4 tsp salt
- 1/2 tsp baking soda