This spoon-measure milk chocolate cake is an easy bake. The batter really is mixed in one bowl, with no scale needed. A coffee-soaked chocolate sponge, a light milk chocolate cream and two kinds of chocolate make a very moist dessert.
It is a three-layer treat. The sponge soaks up coffee after baking, then comes a soft whipped cream with chocolate, and everything is finished with a rich chocolate ganache.
How do you make a spoon-measure milk chocolate cake?
Mix the batter with spoon measures and bake it. Prick the hot sponge and pour the coffee over it. Spread on the whipped chocolate cream. Finally, pour over the chocolate ganache and let it set.
At a Glance
- Prep time: 25 min
- Baking time: 30 min
- Servings: 16 pieces (8×12-inch / 20×30 cm pan)
- Difficulty: Easy
- Calories: about 390 kcal per piece
- Trend: Quick
Ingredients
(The glass used for measuring holds 200 ml, about 3/4 cup plus 1 tablespoon.)
Spoon-measure batter
- 7/8 cup (110 g) all-purpose flour (7 heaping tablespoons)
- 2/3 cup (140 g) granulated sugar (7 heaping tablespoons)
- 1/4 cup plus 2 teaspoons (70 ml) milk (7 tablespoons)
- 1/4 cup plus 2 teaspoons (70 ml) vegetable oil (7 tablespoons)
- 2 tablespoons unsweetened cocoa powder
- 2 eggs
- 1 1/2 teaspoons baking powder (about 7 g)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- A pinch of salt
- Butter and flour for the pan
Coffee soak
- 3/4 cup plus 1 tablespoon (200 ml) warm water
- 1 teaspoon instant coffee
Milk cream
- 6 1/3 oz (180 g) whipped topping powder (4 packets of 45 g); see the FAQ for a heavy cream substitute
- 3/4 cup plus 1 tablespoon (200 ml) very cold milk
- 2.5 oz (70 g) melted milk chocolate
Ganache
- 3.5 oz (100 g) bittersweet chocolate (at least 50% cocoa)
- 3.5 oz (100 g) milk chocolate
- About 7 tablespoons (100 ml) heavy cream
- Chocolate sprinkles for decorating
Instructions
- Heat the oven to 350°F (180°C). Grease an 8×12-inch (20×30 cm) pan well with butter and dust it with flour.
- Put the eggs, milk, oil, sugar, apple cider vinegar and vanilla in a bowl or blender. Blend briefly.
- Add the sifted flour, cocoa, baking powder and a pinch of salt. Mix well until you have a smooth batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake in the heated oven at 350°F (180°C) for about 30 minutes. Test with a toothpick.
- While the cake bakes, make the cream. Put the whipped topping powder in a bowl, pour in the very cold milk and whip until stiff.
- Melt 70 g (2.5 oz) of chocolate in a double boiler and let it cool slightly. Quickly whip the lukewarm chocolate into the whipped cream.
- Make the soak: dissolve a teaspoon of instant coffee in a glass of warm water.
- Take the hot cake out of the oven and immediately prick it with a toothpick in many places.
- Slowly and evenly pour the coffee over the hot sponge. Let it cool completely.
- Spread the milk cream over the completely cooled sponge and smooth the top.
- Make the ganache: break both chocolates (200 g / 7 oz total) into a bowl. Heat the cream until just below boiling and pour it over the chocolate.
- Let it stand for 2 minutes, then whisk until you have a smooth ganache.
- Pour the ganache over the cream and spread it evenly. Decorate with chocolate sprinkles.
- Refrigerate the cake for at least 2–3 hours to set.
Video Recipe
Tips
- Moist sponge: Do not skip the step of pricking the cake and pouring over the coffee. It makes the cake wonderfully moist and adds a coffee flavor that suits the milk cream.
- Smooth ganache: Do not boil the cream for the ganache, just heat it well. If it boiled, the chocolate could split.
Easy Variations
- Without coffee: If children will eat the cake, replace the coffee soak with 3/4 cup plus 1 tablespoon (200 ml) of warm milk mixed with a teaspoon of cocoa.
- Intense cream: Instead of milk chocolate, whip 70 g (2.5 oz) of melted dark chocolate into the cream.
Frequently Asked Questions (FAQ)
Why is vinegar added to the batter? The vinegar reacts with the baking powder and cocoa, which helps the sponge rise and brings out its dark color. You will not taste the vinegar after baking.
Do I have to use whipped topping powder? It is recommended because it makes a very stable, firm cream. You can replace it with 1 2/3 cups (400 ml) of cold heavy cream (33%) whipped with 2 packets of whipped cream stabilizer.
How long does this cake keep? In the refrigerator it is great for 3 to 4 days. It is best on the second day, once the sponge has soaked up the coffee and the flavors have come together.
Cut the cake into pieces and always serve it well chilled. Store it only in the refrigerator.
The recipe is based on a version by اشهى الوصفات, adapted by the We Cook With Love team.
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