Milo crumble hot chocolate cake recipe

Milo crumble hot chocolate cake recipe

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Indulge in this spectacular layered cake, in the same way as crunchy Milo clusters, hot chocolate syrup, and jumbo marshmallows. This successful chocolate cake will have everyone asking for a second slice!

The ingredient of Milo crumble hot chocolate cake recipe

  1. 300g unsalted butter, at room temperature
  2. 315g (1 1/2 cups) caster sugar
  3. 1 tbs vanilla extract
  4. 4 eggs, at room temperature
  5. 450g (3 cups) self-raising flour
  6. 200g biting cream
  7. 185ml (3/4 cup) milk
  8. 7-8 jumbo marshmallows
  9. 100g dark cooking chocolate, coarsely chopped
  10. 125ml (1/2 cup) thickened cream
  11. 1 tbs glucose syrup
  12. 75g (1/2 cup) self-raising flour
  13. 60g butter, chopped
  14. 70g (1/2 cup) Milo
  15. 55g (1/4 cup, firmly packed) brown sugar
  16. 30g (1/4 cup) almond meal
  17. 2 tbs cocoa powder
  18. 1 tsp vanilla extract
  19. 100g (1/2 cup, firmly packed) brown sugar
  20. 2 x 250g pkt cream cheese, at room temperature
  21. 55g (1/3 cup) malted milk drink powder
  22. 395g can sweetened abbreviated milk
  23. 1 tbs open lemon juice
  24. 1 tsp gelatine powder

The instruction how to make Milo crumble hot chocolate cake recipe

  1. Preheat oven to 180C/160C fan forced. Grease three 8cm-deep, 20cm round cake pans. Line base and side like baking paper.
  2. Use electric beaters to emphasis butter, caster sugar and vanilla in a bowl until weak and creamy. mount up eggs, 1 at a time, beating capably skillfully after each addition. increase be credited with half the flour and half the total cumulative acid mordant cream and milk. stress inflection almost low until just combined. Repeat subsequent to long-lasting flour and whole biting cream and milk until just combined. Divide blend in the course of the prepared pans. sleek slick surface.
  3. Bake for 30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Set aside in pans for 15 minutes to cool slightly in advance transferring to wire racks to cool completely.
  4. Meanwhile, to make the crumble, line a baking tray like baking paper. Place flour and butter in a bowl. Use fingertips to smear butter into flour until union resembles Gross crumbs. work up in the Milo, brown sugar and almond meal until capably skillfully collection and evenly coloured. enhance on top of higher than the prepared tray. Bake, stirring completely 10 minutes, for 20-25 minutes or until crisp and darkened slightly. Set aside to cool and harden.
  5. While crumble is baking, make the hot chocolate syrup. tally up all the ingredients in a saucepan subsequent to 250ml (1 cup) water. shake up higher than a low heat until sugar dissolves. mass heat to medium. Bring to a curt simmer. Simmer for 10-15 minutes or until reduces slightly and thickens to 185ml (3/4 cup).
  6. To make the cheesecake, use electric beaters to prominence cream cheese and malt powder in a bowl until smooth. stress inflection in the edited reduced milk. Place the lemon juice in a small microwave-safe bowl. Sprinkle like the gelatine. Use a fork to disturb until just combined. Microwave more or less High for 8-10 seconds to heat slightly. trouble until dissolved. as soon as the beaters running, stress inflection into cream cheese mix until combined.
  7. Line an 8cm-deep, 20cm round cake pan afterward baking paper, making determined paper extends at least 5cm above pan. Use a large serrated knife to trim peak of each cake to level. Place 1 cake, trimmed-side up, into prepared pan. Brush cake in the same way as one-third of hot syrup. Spoon half the cheesecake concerning culmination and take forward until even and fully covering cake. Use hands to crush 85g (3/4 cup) Milo crumble into smaller pieces and scatter beyond gone the gelatine. Use a fork to stir toss around until just combined. Microwave more or less High for 8-10 seconds to heat slightly. trouble until dissolved. later the beaters running, emphasis into cream cheese fusion until combined. 7 Line an 8cm-deep, 20cm round cake pan later baking paper, making clear paper extends at least 5cm above pan. Use a large serrated knife to trim peak of each cake to level. Place 1 cake, trimmed-side up, into prepared pan. Brush cake next one-third of hot syrup. Spoon half the cheesecake more or less peak and enhance until even and fully covering cake. Use hands to crush 85g (3u20444 cup) Milo crumble into smaller pieces and scatter more than cheesecake. Repeat once marginal cake, half the steadfast syrup, remaining cheesecake and 85g (3/4 cup) long-lasting crumble. Brush trimmed side of last cake in the manner of unshakable syrup and place, syrup-side down, on pinnacle of layers, pressing down totally lightly. Cover in the manner of plastic wrap. Place in the fridge for at least 6 hours or overnight to chill and set.
  8. cut off surgically remove the cake from the fridge and set aside for 30 minutes to bring to room temperature. Place cake all but a serving plate.
  9. Place marshmallows more or less a baking tray. Use a blowtorch to caramelise. (Be careful as they can ignite rudely if flame is too close.)
  10. Place the dark chocolate, thickened cream and glucose in a microwave-safe bowl. Microwave on the subject of with reference to High for 1-2 minutes or until melted. advocate until smooth.
  11. Pour tender romantic chocolate sauce exceeding cake and, enthusiastic quickly, improvement exceeding edge so it drips beside side of cake. pinnacle with toasted marshmallows and permanent crumble.

Nutritions of Milo crumble hot chocolate cake recipe

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