The theme of Choclette‘s this month’s We Should Cocoa challenge is… chocolate! Perfect!




I decided to test an idea I’ve been entertaining: boozing up a milk chocolate cake. I love milk chocolate, but because of its mild and sweet taste, milk chocolate cakes can sometimes be a little… lame, to me. So: add milk chocolate liqueur. And a touch of cocoa powder. Voilà. A soft, rich milk chocolate cake. More chocolatey, but still milk chocolatey!




Now, if you quite like milder milk chocolate cakes, feel free to leave out the cocoa powder (and use 300 ml of all-purpose flour). If you’d rather not add alcohol, leave out the liqueur and the yogurt, and add 100 ml of buttermilk instead. It will still be delicious!

 

Milk Chocolate Cake




175 g quality milk chocolate

90 g butter, at room temperature

200 ml sugar

2 eggs

1 teaspoon vanilla

275 ml all-purpose flour

2 tablespoons cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon baking soda

pinch salt

75 ml chocolate liqueur (I used Mozart Chocolate Cream)

2 tablespoons plain yogurt




Preheat oven to 160 C. Grease a 23 cm x 13 cm (9″ x 5″) loaf pan and dust with cocoa powder.

Melt milk chocolate on top of a double boiler. Allow to cool.

In a bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla and the melted chocolate, mix.

Alternately add the flour mixture, chocolate liqueur, and plain yogurt, beginning and ending with the flour. Avoid overmixing.

Pour batter into the prepared pan. Bake for 50-55 minutes, or until the cake tests just done.