Milk Cake with Chocolate and Almonds is a delightful treat that combines the richness of milk cake with the indulgence of chocolate and the crunch of almonds. This recipe is not just about satisfying a sweet tooth; it’s about bringing a touch of joy and comfort into your kitchen. Whether you’re celebrating a special occasion or just want to treat yourself, this cake is sure to impress with its soft texture and rich flavors.
What You’ll Need for Milk Cake with Chocolate and Almonds
To whip up this delicious Milk Cake, gather these ingredients:
- 200 ml milk (about 0.84 cups)
- 10 g dried yeast (about 2¼ teaspoons)
- 40 g sugar (about 3 tablespoons)
- 40 g melted butter (about 3 tablespoons)
- 2 large eggs
- 20 g vanilla sugar (about 1¾ tablespoons)
- 500 g plain flour (about 4 cups)
- 2 g salt (about ½ teaspoon)
- Cooking chocolate
- 15 g sugar for topping (about 1 tablespoon)
- 30 g almonds for topping (about ¼ cup)
Step-by-Step Milk Cake with Chocolate and Almonds Recipe
- In a resealable bag, combine the milk, dried yeast, sugar, vanilla sugar, melted butter, and eggs. Mix thoroughly until well combined.
- Add the salt and plain flour to the mixture. Knead the dough until it is smooth and elastic, then spread the dough throughout the bag.
- Let the dough rise for 30 minutes in a warm place until it has doubled in size.
- After the dough has risen, layer it into a glass mold. Make small holes in the dough with your fingers to allow flavors to seep in.
- Pour in the melted cooking chocolate or dark condensed milk, spreading it evenly across the dough.
- Allow the cake to rest for another 20 minutes to rise slightly again.
- Once the resting time is over, sprinkle the top with sugar and place chopped almonds on top.
- Bake in a preheated oven at 170 degrees Celsius (about 340 degrees Fahrenheit) for around 30 minutes, or until golden brown.
How to Serve Milk Cake with Chocolate and Almonds
Once your Milk Cake with Chocolate and Almonds is out of the oven and has cooled slightly, it’s time to serve! Slice the cake into generous pieces and arrange them on a beautiful plate. You can serve it plain, or drizzle a bit more melted chocolate over the top for extra indulgence.
For the perfect accompaniment, consider pairing your cake with a scoop of vanilla ice cream or a dollop of whipped cream. A fresh fruit salad on the side can also add a refreshing contrast to the sweet richness of the cake. Enjoy it with a cup of coffee or a glass of milk for an ultimate treat.
Expert Tips for Milk Cake with Chocolate and Almonds
- Make it Moist: To add even more moisture, you can brush the top of the cake with a bit of milk or syrup immediately after it comes out of the oven.
- Nut Options: If you’re not a fan of almonds, feel free to use other nuts like walnuts or pistachios to give it your personal twist.
- Chocolate Variations: Experiment with different types of chocolate—dark, milk, or even white chocolate for a unique flavor profile.
Milk Cake with Chocolate and Almonds: Frequently Asked Questions
1. Can I use different types of flour?
Yes, you can substitute plain flour with whole wheat flour or any gluten-free flour blend, but it may change the texture slightly.
2. How do I store the cake after baking?
Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for about a week.
3. Can I freeze the Milk Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and place it in a freezer bag. It can last up to 3 months in the freezer. Thaw overnight in the refrigerator before serving.
There you have it! This Milk Cake with Chocolate and Almonds is simple to make yet incredibly delicious. I hope you give this recipe a try and enjoy every bite of your homemade sweet treat!