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Milka Chocolate Loaf Cake

Recipe by Archersfood

A delicious, rich, and very moist chocolate loaf cake made with our favorite childhood chocolates, milka!

  • Total Time1 hour
  • Yield6-8 slices

Ingredients

CHOCOLATE CAKE

  • 1 ¼ cup (300 ml) whole milk, boiling
  • 3 tbsp (45 ml) apple vinegar
  • 1 tsp (2 g) instant coffee
  • ½ cup (64 g) 100 % cocoa powder, 10-12 % fat
  • 1 cup + 2 tbsp (252 ml) sunflower oil, or any other neutral vegetable oil of your choice
  • 4 eggs, medium-sized, room temperature
  • ¼ tsp (1.5 g) fine sea salt
  • 1 ½ cups (310 g) granulated sugar
  • 1 ½ tsp (9 g) baking soda
  • 1 ½ tsp (6 g) baking powder
  • 2 cups (240 g) all-purpose flour

DECORATION

  • 1 large Milka chocolate bar

Instructions

  1. To prepare this moist, rich, and delicious Milka chocolate loaf cake, we start by preparing the chocolate cake batter. In a pot, boil 1 ¼ cup (300 ml) whole milk.
  2. Once it starts to boil and bubble, turn off the stove and add 3 tbsp (45 ml) apple vinegar, or another vinegar you might have at home for baking. mixing it well. To this mixture, you’ll add 1 tsp (2 g) of instant coffee. It will start to curdle; that’s normal.
  3. Add ½ cup (64 g) 100 % cocoa powder, one with about 10-12 % fat, and 1 cup + 2 tbsp (252 ml) sunflower oil or another neutral vegetable oil you like.
  4. In a mixing bowl, whisk 4 room temperature eggs. Add the milk mixture to the eggs and whisk together.
  5. To the same mixing bowl, add ¼ tsp (1.5 g) fine sea salt, 1 ½ cups (310 g) granulated or caster sugar, 1 ½ tsp (9 g) baking soda, 1 ½ tsp (6 g) baking powder, and 2 cups (240 g) of all-purpose flour, weighted and then sifted after.
  6. Mix it all well, without overmixing and making sure there are no flour lumps, until it is a nice chocolate batter.
  7. Preheat the oven to 338 F (170C). Line a 13.4 x 5.3 x 4.72inch(34 x 13.4 x 11.9 cm) loaf pan with parchment paper.
  8. Pour the chocolate cake batter into the prepared pan and lightly tap it over the counter to remove any trapped air bubbles.
  9. Bake the cake for about 1h to 1h 05 minutes or until it reaches an internal temperature of 195F (91 °C), checked with a food thermometer.
  10. Remove the cake from the oven once it’s fully baked and place the pan with the cake inside on top of a cooling rack.  Let it cool for 10-15 minutes.
  11. Add a large Milka chocolate bar on top of the loaf cake.

Equipment

Notes

The cacao powder we used is Noir Intense by CACAO BARRY.What we mean by weighted and then sifted (all-purpose flour) is to first weigh the flour, which is 2 cups or 240 g, and then sift it. If you are measuring it by grams, you can sift it as you weigh it

  • Cook Time: 1 hour
  • Category: Cake, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://archersfood.com/milka-chocolate-loaf-cake/