Imagine sinking in your teeth into a slice of these sticky gooey very very very moist Milo cake...
If you have a weakness for anything that is sticky, gooey, malty or chocolaty... Well, I have to say that this ultimate sticky gastronomic experience is waiting for you!
Convinced? Whether it is a yes or not from you, I'm sure that you will be please to know anyone with a whisk, a bowl, a sieve, a loaf pan and an oven can bake this cake! As all you need to do are ...
60ml (1/4 cup) vegetable oil, preferably When the cake is baked, remove cake from the oven. While the cake is hot, brush it with the Milo syrup generously until
Here's the EASY mix-and bake recipe that is mostly adapted from Bon Appetit and Epicurious
Make one 10 x 20 cm loaf
For the cake:
145g (1 cup less 1 tsp) all-purpose flour
55g (1/2 cup) unsweetened cocoa powder
20g (3 tbsp) Milo or any malted milk powder
3/4 tsp salt
1 1/4 tsp baking powder
1 large egg
2 large egg yolks
150g (3/4 cup) caster sugar
180ml (3/4 cup) or 200g plain yogurt or buttermilk
1/2 tsp vanilla extract or 1/3 tsp vanilla paste
90ml (6 tbsp) milk at room temperature
For the syrup:
15g (1 heaped tbsp) caster sugar
30g (2 tbsp) brown sugar Alfa one antioxidant-rich brown rice or rice bran oil
20g (3 tbsp) Milo or any malted milk powder
3 tbsp boiling water
To serve:
tablespoonful of condensed milk to drizzle
Milo to sprinkle
Preheat oven to 180°C / 350°F. Spray loaf pan with cooking oil spray and line its sides and bottom with baking paper, leaving some excess baking paper overhang on its long sides.
Combine flour, cocoa powder, malted milk powder, salt, and baking powder in a large bowl.
In another large bowl, whisk egg, egg yolks, and 150g caster sugar until just combined. Whisk in yogurt or buttermilk, oil, vanilla and milk until combined. Sift flour mixture into the egg mixture and mix with a spatula or spoon until just combined. Mixture will be a lumpy so DO NOT overmix!
Pour batter into prepared pan and bake for 60 mins or until a tester inserted comes out clean.
While baking, make the Milo syrup. Combine caster sugar, brown sugar and Milo in a bowl. Add boiling water and stir until Milo and sugars mostly dissolved. If not, you can cook the mixture in a microwave with low power and in a saucepan with low heat until the sugars and Milo dissolves. Do not boil mixture!
Slice and serve. Want a more a sticky and gooey cake? Serve with drizzles of condensed milk and sprinkles of Milo.
Happy Baking
Please support me and like me at Facebook... all are used. Allow the cake to cool completely in the pan before turning out onto rack. The cake will sink in the middle and it's ok!
This post is also linked to the event,
Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by us too at this post.
Our Little Thumbs Up event starts on the first day of the month until the last day of the month. To join, simply cook or bake any recipe with the theme of the month which is MILO or any malted chocolate drinks for September 2015 and link with us at Don't forget your thumbs up or display this badge! And make sure that: (1) Your post must be a current post preferably within this month. (2) Please mention Little Thumbs Up in your post and link back to this post anytime until 30th Sep 2015.
What after September 2015? Jess from Bakericious will be back to be the next hostess of October 2015 and her theme is coconut.
Being ending my post, I like to thank our Bakericious Jess for being such a sugalicious host for August 2015! We have a total of 200 posts linking with us which is an astonishing number. Thank you everyone who participate this event. Thank you so much for your support! Bake for Happy Kids and my little favourite DIY.
