MILO PUDDLE CAKE
Have you ever craved a dessert that sits somewhere between a molten lava cake and a self-saucing pudding? That is exactly what a MILO PUDDLE CAKE delivers. It has a fluffy, brownie-like top layer hiding a rich, flowing pool of chocolate Milo sauce underneath.
Ingredients
For the MILO PUDDLE CAKE batter
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup Milo powder
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup butter melted
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
For the chocolate sauce topping
- 1/2 cup heavy cream
- 1/2 cup Milo powder
- 1/4 cup chocolate chips
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9-inch baking dish thoroughly with butter or cooking spray. A ceramic or glass dish works well here because it retains heat and keeps the sauce warm longer.
- In a large mixing bowl, whisk together the dry ingredients: flour, cocoa powder, Milo powder, and sugar until well combined. Make sure there are no lumps of cocoa powder hiding in the mixture.
- Make a well in the center of the dry ingredients. Add the eggs, milk, melted butter, and vanilla extract. Mix gently until a smooth batter forms. Avoid overmixing, as this can make the cake tough.
- Using a spatula, fold in the chocolate chips. Distribute them evenly throughout the batter so every bite has a chance of melted chocolate.
- In a small saucepan, prepare the chocolate sauce. Heat the heavy cream until warm but not boiling. Remove from heat and whisk in the Milo powder and chocolate chips until smooth. The mixture will thicken slightly as it cools.
- Pour the cake batter into the prepared baking dish. Spread it evenly with a spatula. Slowly pour the chocolate sauce over the top, letting it pool across the surface. Do not stir the sauce into the batter.
- Bake for 25 to 30 minutes. The edges should look set while the center still appears slightly jiggly. The key to perfect MILO PUDDLE CAKE is not overbaking it. If you bake it too long, the sauce will absorb completely and you will lose the puddle effect.
- Allow the cake to rest for 5 to 7 minutes after removing from the oven. This resting period helps set the structure while maintaining the gooey center.
- Serve warm by scooping generous portions into bowls. The chocolate sauce will flow beautifully from the center of each serving.
Notes
Optional substitutions: Replace all-purpose flour with a gluten-free flour blend for dietary needs. Use coconut milk and dairy-free chocolate for a vegan version. Swap butter with coconut oil if preferred. Dark chocolate chips can replace regular chocolate chips for deeper flavor.
Useful ingredient tips: Milo powder is malted and has a granular texture. Do not sift it too aggressively or you will lose some of the crunchy malt bits that add flavor. Full-fat milk works best for richness, but any milk will do. If you only have salted butter, reduce any added salt elsewhere. The chocolate chips in the batter create little pockets of melted chocolate, so choose a brand you enjoy eating on its own.
Nutritional values are estimates per serving. Fiber: 3 grams. Serving size: 1 generous scoop.