Best of all, it’s a vegetarian cake and also an eggless cake. Another advantage? This hand-crafted cake doesn’t require a mixer. Completely made by hand (NO-BAKE CHEESECAKE).
Simplicity is the real game changer here. All the ingredients are everyday staples that home bakers usually have on hand or save from previous bakes (BUTTER CAKE).
For those who already have Milo, it works wonderfully as a replacement for cocoa powder, even in the glaze. Of course, cocoa powder can also be used, but nothing comes close to the mild, malty chocolate flavor that Milo imparts, making the cake even more chocolatey.
Because the glaze can be sticky, it’s best
to chill the cake in the fridge before serving.
This attractive, melt-in-the-mouth chocolate cake with its glossy chocolate glaze is sure to captivate with its unique taste and texture.
For the Cake
Dry Ingredients
1 1/4 cups
all-purpose flour
1/2 cup icing
sugar
1/3 cup Milo
1 tsp baking
soda
1/2 tsp salt
** Shift these ingredients together
Wet Ingredients
1 cup warm
water
1 tsp vanilla
essence
1/3 cup
vegetable oil
1 tsp apple
cider vinegar
** Mix/combine these ingredients together
Ingredients for Chocolate Malt Glaze
1 tbsp sugar
4 tbsp butter
2 tbsp milk
2 tbsp Milo
2 tsp vanilla extract
How to Make Chocolate Cake
Preheat oven to 350°F (175°C).
Tip dry ingredients into wet ingredients.
Fold in, ensuring no lump and for a smooth cake batter.
Fold the wet
ingredients into the sifted dry ingredients until smooth.
Tip cake mixture into a greased cake pan.
Bake for about
1 hour, or until a toothpick inserted into the center comes out clean.
For the Milo Glaze
Melt butter over low heat.
Stir in sugar,
milk, Milo, and vanilla extract for a smooth consistency.
Pour glaze
over baked cake while the glaze is still warm.
Let the cake cool before decorating as desired.
