I am always tempted to try new recipes in baking. That too, if I see some cake recipe, I need to immediately make an eggless version out of it. Before I used to take a recipe, convert it into eggless one, but now having some fool proof recipes, I try to incorporate the technique into my recipe. That is how I did it when I tried hot milk cake the first time. Hot milk cake has been doing rounds in social media recently and there were so many recipes. Some eggless and mostly with eggs. The texture of the cake is just amazing and whenever I saw a cake, I would be tempted.
As you know, I post a cake video every Monday. This week I decided to make hot milk cake, and when I was brainstorming about the frosting, I remembered that I haven’t yet posted the chocolate ermine frosting. So decided to combine those two and I must say, I was really glad I tried. The cake was ultra soft and the frosting not too sweet but very light and melts in the mouth. Though not a very stable icing, it is good enough to pipe rosettes and they held shape even after a day at room temperature. This is somewhat like meringue based butter cream, but a bit easier. Not too sweet like American butter cream. So it would go really well with most of the cakes.
So what is different about a hot milk cake? Usually in cake recipes, milk is added at room temperature, but in this recipe, milk is piping hot, just out of flame when you add it to flour. That definitely gives a different texture to the cake. I will be adding hot milk in my future cake recipes too. It is that good. For all those who don’t have oven at home, I have made the cake in pan too. Of the two cakes, one cake is baked in oven and the other one is baked in a pan on stove top. You can also use a pressure cooker to bake. Texture wise, both the cakes were same, only difference being the top of the cake is pale in a stove top cake whereas it has a golden crust when baked in oven. Watch the videos to know about the consistencies of the icing and the cake. I am sure, you will enjoy it!
For The Cake:
Flour / Maida – 200 gm
Baking Powder – 1 tsp
Baking Soda – 1/2 tsp
Sugar – 150 gm
Curd – 100 ml
Milk – 150 ml
Butter – 100 gm
Vanilla – a few drops
For The Ermine Frosting:
Milk – 200 ml
Butter – 200 gm
Sugar – 200 gm
Cocoa Powder – 30 gm
Maida / All Purpose Flour – 60 gm
Preheat oven to 180°C for 20 minutes.
Or preheat a pan or a pressure cooker on medium low flame for 20 minutes.
Line and grease two 6″ round tins.
Heat milk and butter until the butter melts and milk starts boiling.
Remove from flame, add vanilla and set aside.
Mix together flour, baking powder and baking soda.
Add sugar and mix well.
Add curd and hot milk mixture to the flour and mix to form a smooth dough.
Divide it between two tins and bake them either in oven or pan or cooker for 30-35 minutes or until a tooth pick inserted comes out clean.
Allow to cool, flip on to wire rack and set aside until completely cool.
In another sauce pan, combine milk, sugar, cocoa and maida and cook until a thick custard is formed.
Remove from flame and whisk for a while.
Transfer to a bowl, cover with cling film and set aside until completely cool.
Beat butter for two minutes until fluffy.
Beat the custard also until light.
Add the custard to the butter and beat them together for two more minutes until the frosting is thick and shiny.
Trim the top of the cake, fill and frost it and then decorate with a Wilton 1M tip.
Add some silver dragees on top and decorate it.