To Tamara Novacoviç, this is not an everyday cake, nor weekend cake. It’s for those very special occasions.
Text And Photo By Tamara Novacoviç
This recipe is a master creation of a friend of mine, Bojana. She and I share the same passion for cakes (although I’m not a perfectionist like she is) and like the same kind of recipes. When it comes to creamy dreamy cakes, the most important thing to me is that they aren’t dry (sponge layer) and I really, I mean really like to put rum in them. I put rum in almost everything. I have the same passion for garlic, but that belongs to another post.
This cake is pure chocolate bliss. Yes, I know you heard and read this countless times…but it is visible from the first look of it-it is moist and delicious chocolate overkill. This is not an everyday cake, nor weekend cake, it is for special occasions. One small slice of it is enough to satisfy your chocolate cravings for entire week, but you won’t be able to stop yourself (trust me on this one). I made it for a friend’s birthday. There were many cakes, but this one was eaten first, everyone loved it. And how wouldn’t they? The filling is made with Milka Choco Drink and Milka Noisette chocolate. Have you ever tried any of these? If not, now is the time to do so, at least in this cake. The sponge layers are so delicate and soft, you will love them. Made of egg whites,a bit of cocoa powder, cornstarch and flour, with oil and vinegar to keep them elastic and moist. 
Milka Chocolate Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
Indulge in this moist and rich chocolate cake, perfect for special occasions, featuring Milka chocolate and a creamy filling.
Ingredients
For the sponge layers
- 4 egg whites + pinch of salt
- 1/2 cup (100 g) sugar
- 1/3 cup (45 g) flour
- 0.7 oz (20 g) cornstarch
- 0.7 oz (20 g) cocoa powder
- 1 tsp baking powder
- 1 tsp vinegar
- 1/3 cup (80 ml) vegetable oil
- 1 tbsp rum
For the filling
- 2 cups (500 ml) milk
- 2 cups (500 ml) heavy cream
- 10.5 oz (300 g) Milka Noisette chocolate
- 3.5 oz (100 g) Milka Choco Drink powder
- 1/2 cup (100 g) sugar
- 7 oz (200 g) cornstarch
- 1.7 oz (50 g) butter
- 2 tbsp rum
- 2 cups (500 ml) whipping cream
- 2 tsp (10 g) powdered gelatin
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a large bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form.
- In a separate bowl, sift together the flour, cornstarch, cocoa powder, and baking powder. Gently fold the dry ingredients into the egg whites.
- Add the vinegar and vegetable oil, folding gently until just combined.
- Divide the batter evenly between the prepared pans and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For the filling, separate 300 ml of milk. In a saucepan, combine the remaining milk with the heavy cream, Milka Noisette chocolate, 1/2 cup sugar, and Milka Choco Drink powder. Cook over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth.
- In a small bowl, mix the reserved 300 ml milk with cornstarch to make a slurry. Gradually add this to the chocolate mixture, stirring constantly until it thickens. Remove from heat and stir in the rum, if using. Let the filling cool completely.
- To assemble, place one sponge layer on a serving plate. Spread half of the filling over the cake. Top with the second sponge layer and spread the remaining filling on top. Decorate as desired.
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
Notes
For best results, use high-quality Milka chocolate for the filling. The cake is best served chilled, allowing the flavors to meld. You can substitute Milka chocolate with any high-quality milk chocolate if unavailable. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38
- Sodium: 150
- Fat: 24
- Carbohydrates: 55
- Fiber: 2
- Protein: 6
- Cholesterol: 30
hi for the sponge layers, do I use that amount of ingredients that you posted for each layer. so triple the amount of ingredients or is that amount for all 3
Tamara,
you aways surprise me with your gorgeous treats……..
Congrats.
Aria
i want to taste it,and i want to have a recipe of this milka chocolate cake because its look yummy!
I really want to make this! I found Milka chocolate but Noisette isn’t anywhere on the package… also I have no idea where to find the drink powder in the US… I’m still keeping this bookmarked for “someday” :)
You can use plain Milka chocolate as well! An you can use Nesquik cocoa drink, I believe it is available in the US! you will get great result with it, don’t worry :)
This looks scrumptious and quite glamorous as well :)
thank you :) it’s a rich cake :)