The milk chocolate cake squares are an irresistible dessert, perfect for those who love intense yet comforting flavors. They are made from a single soft and rich batter which, after baking, is simply cut into small squares — ideal to enjoy at any time of the day. Easy and quick to prepare, these little cakes are delicious as they are, but become even more indulgent when paired with a scoop of ice cream, a drizzle of melted chocolate or a creamy glaze. Perfect for a snack, a buffet or a simple but impressive dessert. In addition, they remain soft for 3–4 days if stored in an airtight container. Below we see together what is needed to prepare these delightful milk chocolate cake squares:
Other chocolate dessert recipes :
- Difficulty: Easy
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 12 pieces
- Cooking methods: Oven
Ingredients
- 3 large eggs
- 3/4 cup sugar (half granulated and half brown)
- 7 oz milk chocolate
- 1/2 cup vegetable oil
- 1/2 cup + 1 tbsp milk
- vanilla extract
- 1 2/3 cups all-purpose flour
- 1/2 cup potato starch
- 1/2 cup unsweetened cocoa powder
- 1/2 packet baking powder (about 2 tsp)
- a pinch of salt
Preparation
To begin, melt the milk chocolate in a bain-marie or in the microwave and let it cool slightly.
Meanwhile, in a large bowl, whisk the eggs with the sugar and a pinch of salt until you obtain a pale, voluminous and frothy mixture.
Pour in the vegetable oil and the milk, continuing to mix gently. Immediately after, add the now-warm melted chocolate and the vanilla extract, incorporating everything well.
In another bowl, sift the flour, potato starch, unsweetened cocoa powder and baking powder. Then, little by little, add the dry ingredients to the batter, stirring carefully to avoid lumps and to obtain a smooth, homogeneous mixture.
When the batter is ready, pour it into a rectangular pan measuring about 8 × 12 inches (20 × 30 cm), previously buttered and floured or lined with parchment paper, leveling the surface well.
Finally, bake in a preheated static oven at 356°F (180°C) for about 25–30 minutes. Near the end of baking, always perform the classic toothpick test.
Remove from the oven and let the cake cool completely, then cut it into squares and decorate as desired with melted chocolate, glaze or chopped hazelnuts.
The milk chocolate cake squares are ready to be served!
Bon appétit and… see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
