Description
Indulge in this moist and rich chocolate cake, perfect for special occasions, featuring Milka chocolate and a creamy filling.
Ingredients
Scale
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