Chocolate Milk Bundt Cake

Basically, all the hot chocolate flavours turned into a cake! A vanilla bundt cake, spiced with hot chocolate instead of regular milk, poured in chocolate ganache and serve with whipped cream. A winter drink-like cake. Honestly, now that I think of it, a pour of bailey’s would probably have been really good in there too…. Lost opportunity but a good idea for next time!

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How to make a chocolate milk bundt bake

You’ve probably been at a stage somewhere after winter where you have a bunch of (staple) chocolate milk sitting around. While regular vanilla bundt cakes ask for milk, I swapped it out for chocolate milk to give it a slight cacao flavour. 

This cake was made using the regular creaming method, which is probably the most classic method of making cake batter and it’s probably also what you are used to. You start by creaming your butter and sugar together, followed by your eggs and then alternating between your wet and dry ingredients until you have a smooth batter. Note that it is very important that all your ingredients are at room temperature. This will ensure that all your ingredients blend together nicely.

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Ingredients for a chocolate milk bundt cake

This cake consists of just a few simple ingredients and comes together in no time

• Butter
• Flour
• Sugar
• Chocolate milk
• Eggs
• Rising agents

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Baking time and oven temperature

Baking time and oven temperature may vary depending on the oven you are using.  All oven temperatures are based on a conventional oven. If you bake with a fan assisted oven, turn down the temperature slightly as these ovens tend to become hotter than a conventional oven at that temperature setting. Ovens have the tendency to deviate from the temperature you set the oven to. I would highly recommend using an oven thermometer to ensure the inside of your oven is at the right temperature. My oven for example only goes up to 160C even though I turn it up to 230C 😅

An oven that is too hot may result in an overbaked or burnt bake, an oven that is too cold may result in underbaked and soggy bakes. Having the thermometer will not only help in getting the right temperature but it also helps in determining the right baking time. 

Other factors that may affect baking time

The size of your baking dish may also highly affect your baking time. A wider pan means that the batter spreads out more, resulting in it baking faster than in a smaller pan where the batter is thicker in height. 

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Don't forget to serve with whipped cream or ice cream and enjoy loves!