Hot Milk Marble Cake

The above ones are made by doubling the quantity in a 13 by 9 inches rectangular cake tin. Look at the flat and crack free top. I was absolutely thrilled to see the texture. Use a good quality vanilla extract and cocoa powder and surely the taste is gonna be amazing !

There’s something always very pleasing about marble cakes. If any of you are interested, you can check my marble Bundt cake and marble loaf cake. Neha has her school annual day celebrations today and the students are at the venue rehearsing for the event. So she and her friends were planning to get some fancy food stuff from home. Now, my daughter likes to maintain a low

profile and doesn’t want to show off among her friends. But I don’t like to miss an opportunity where I can bake something and share it with others. So for her friends I have made these eggless hot milk choco vanilla marble cake.

I have made a cherry vanilla hot milk cakeand a chocochips hot milk cake in my bundt. The texture of hot milk cakes are just superb. Oh… Before I forget let me share an incident with you. I set the timer to 10-12 minutes and adjusted the temperature to 150-160 degree Celsius and started with making the cake batter. I added the dry and wet ingredients and poured it into the prepared cake tins and as I was about to pop the tins into the oven, I realised that I had forgotten to switch on the oven. Silly me!! I was a bit worried thinking what would happen to the batter. Will my cakes sink? But there was nothing much I could do. I immediately switched the oven on and increased the temperature to around 200 degree Celsius. After 5 minutes, I reduced the temperature to 150-160 degree Celsius and quickly popped the cake tins into the oven and baked the cake. Thank God! Nothing bad happened to my cake 🙂 So in case of any such issue, maintain your calm and deal with it and I am sure, things will work in your favour. All the best and happy baking.

Ingredients:

• All purpose flour 200 gm
• Salt a pinch
• Baking powder 1/2 tsp
• Baking soda 1/2 tsp
• Brown sugar 150 gm + 1 tbsp
• Hot milk 3/4 cup (180 ml) + 1 tbsp
• Thick curd 1/4 cup (60 ml)
• Butter 60 gm
• Vanilla extract 1 tsp
• Cocoa powder 2 tbsp

Method:

• Sieve the flour, salt, baking powder and baking soda 2 times. Transfer it into a big mixing bowl.

• Preheat the oven at 150-160 degree Celsius for atleast 10 minutes.
• Grease and dust an eight inch round tin or square tin or 3 small loaf pans.

• Mix hot milk with butter and mix well till the butter melts. If you use milk at room temperature, heat the milk with butter till it melts.
• Mix curd, sugar and vanilla extract to the milk-butter mixture.
• Sieve the cocoa powder to remove the lumps and mix it with one tablespoon milk and sugar and keep aside.
• Pour the liquid ingredients into the the dry flour mixture and fold gently.
• Transfer around 2-3 tablespoon of the the batter into the cocoa mixture and mix.

• Pour the light coloured batter into the cake tins and drizzle some cocoa mixture into it. Make some swirls on it with a toothpick and tap the tin on the counter to remove air bubbles if any.

• Bake the cake for 30-35 minutes in case of mini loaf pan or 35-40 minutes incase of round or square tin.
• Check after 30 minutes and if a toothpick inserted into the centre comes out clean, your cake is done
• Remove the tin from the oven and allow the cake to cool for ten minutes in the pan.

• Transfer the cake onto a wire rack and cool well.

• Slice and serve with love 🙂