Hot Milk Bundt Chocolate Chip Cake

Hot milk cake is becoming my favourite these days. I already have a recipe of eggless hot milk cherry cake made in the classic Nordicware Bundt pan in my blog. We were expecting hubby’s cousin and family yesterday and I was sure they were expecting me to bake some cake. Actually I wanted to bake and frost the cake too. But due to lack of time, I decided to bake a simple tea cake. But then thought of making atleast a fancy looking cake than the conventional round or square or a loaf cake. What can be more fancy and attractive than a cake made in the stunning Heritage Nordic ware Bundt pan? So it was decided to bake in the Bundt pan. Now the question was what flavour cake to make? Have already made a butterscotch cake in this pan, so that was ruled out. Neha doesn’t like nutty cakes or cakes with tootifrooti. Thought not khoya/mawa cake, but then making khoya at home would take a lot of time and I already has my hands full after a 3 day weekend at inlaws place. Plus had to make dinner, a dessert, clean up the house, bathrooms, few cookies, some snack for evening tea, go and buy veggies and milk etc etc. So finally settled on.a simple hot milk vanilla cake with chocochips. And I must tell you it tastes amazing. The recipe is very similar to my hot milk cherry cake. But I am still adding this post so that it will help people with measurements for a 10 cup Heritage Nordicware Bundt pan. Please share your experiences if you happen to try this. I use a 240 ml cup.

Ingredients:

• All purpose flour 300 gm
• Salt a pinch
• Sugar 175 gm
• Baking powder 1.5 tsp
• Baking soda 3/4 tsp
• Chocochips 1/2 cup
• Milk 240 ml (1 cup)
• Thick curd 120 ml (1/2 cup)
• Butter 75 gm
• Vanilla extract 1 tsp

Method:

• Grease a heritage Nordicware Bundt pan with butter and dust it with flour. Make sure all the curves and corners are greased and dusted well. You can use a 10 inch round cake tin too.
• Preheat the oven at 150-160 degree Celsius for atleast 10 minutes.
• Heat the milk along with butter till the butter melts. Do not boil the milk.
• Powder the sugar and mix it with thick fresh curd till you get a smooth paste.
• Sieve the flour along with salt and the rising agents 2-3 times.
• Now add the milk and butter mixture into the curd-sugar solution and mix well.
• Add the vanilla extract and mix.
• Now fold the dry ingredients into the wet mixture in 2-3 batches till there are no dry flour seen.
• Now fold in the chocochips and mix.
• Pour this batter into the prepared cake mould and tap it gently to remove air bubbles if any.
• Bake the bake for 40-45 minutes or till a toothpick inserted into the centre comes out clean.
• Take the tin out of the oven and place it on a wire rack.

• Allow the cake to cool in the tin for atleast 25-30 minutes.
• Loosen the corners with a soft plastic knife or Satay stick.
• Invert the cake onto a cake board or place or a cooling rack gently.

• Your pretty looking Bundt cake is ready.
• Cool well and then slice into pieces and enjoy.

Notes:

• If you want a sweeter cake please add one or two tablespoons of sugar. This cake is not over sweet, plus the chocochips will add to the sweetness.
• Use good quality vanilla extract.
• Chocochips can be replaced with cranberries or any nuts or tootifrooti.
• Do not boil the milk. It should be warm.
• Allow the cake to cool in the tin for atleast 20-25 minutes, no hurry please..
• Use thick and fresh curd. Let it not be too sour.