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Milo crumble hot chocolate cake recipe
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Prep Time:
75 minutes
Cook Time:
40 minutes
Total Time:
115 minutes
Decadent layered chocolate cake with Milo clusters, hot chocolate syrup, and giant marshmallows. Absolutely irresistible!
Ingredients:
  • 300g unsalted butter, at room temperature
  • 315g (1 1/2 cups) caster sugar
  • 17.40 gm vanilla extract
  • 4 eggs, at room temperature
  • 450g (3 cups) self-raising flour
  • 200g sour cream
  • 185ml (3/4 cup) milk
  • 7-8 jumbo marshmallows
  • 100g dark cooking chocolate, coarsely chopped
  • 125ml (1/2 cup) thickened cream
  • 27.80 gm glucose syrup
  • 75g (1/2 cup) self-raising flour
  • 60g butter, chopped
  • 70g (1/2 cup) Milo
  • 55g (1/4 cup, firmly packed) brown sugar
  • 30g (1/4 cup) almond meal
  • 20.00 gm cocoa powder
  • 100g (1/2 cup, firmly packed) brown sugar
  • 2 x 250g pkt cream cheese, at room temperature
  • 55g (1/3 cup) malted milk drink powder
  • 395g can sweetened condensed milk
  • 21.00 gm fresh lemon juice
  • 3.00 gm gelatine powder
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease and line three 8cm-deep, 20cm round cake pans with baking paper.
  • In a bowl, use an electric mixer to cream together butter, caster sugar, and vanilla until light and fluffy. Gradually add eggs one at a time, beating well after each addition. Mix in half of the flour and half of the combined sour cream and milk on low speed until just incorporated. Repeat with the remaining flour and sour cream mixture. Divide the batter among the prepared pans and smooth the top.
  • Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 15 minutes, then transfer to wire racks to cool completely.
  • To prepare the crumble, line a baking tray with parchment paper. Combine flour and butter in a bowl, then use your fingertips to mix until it resembles coarse crumbs. Add Milo, brown sugar, and almond meal, mix until evenly combined. Spread the mixture on the tray and bake for 20-25 minutes, stirring every 10 minutes, until crisp and slightly darkened. Let it cool and harden before using.
  • While the crumble is in the oven, prepare the hot chocolate syrup by combining all the ingredients in a saucepan with 250ml (1 cup) water. Stir over low heat until the sugar dissolves. Increase the heat to medium and bring to a rapid simmer. Let it simmer for 10-15 minutes until it reduces slightly and thickens to 185ml (3/4 cup).
  • In a bowl, use electric beaters to blend cream cheese and malt powder until smooth. Add condensed milk and continue beating. In a small microwave-safe bowl, combine lemon juice and gelatin. Microwave briefly to dissolve the gelatin. Slowly add this mixture to the cream cheese blend while beating until combined.
  • Prepare the cake pan by lining it with baking paper, ensuring the paper extends at least 5cm above the pan. Trim the top of each cake to make it level. Place one cake, trimmed-side up, in the pan. Brush the cake with one-third of the hot syrup. Spread half of the cheesecake mixture evenly over the cake. Crush 85g (3/4 cup) of Milo crumble into smaller pieces and sprinkle over the cheesecake. Heat the gelatin in the microwave for 8-10 seconds until dissolved, then mix it into the cream cheese mixture while beating. Repeat the layering process with another cake, syrup, remaining cheesecake, and remaining crumble. Brush the trimmed side of the last cake with the remaining syrup, place it on top of the layers, and press down lightly. Cover with plastic wrap and chill in the fridge for at least 6 hours or overnight before serving.
  • Let the chilled cake sit out at room temperature for 30 minutes to bring it to the perfect consistency. Then, elegantly transfer the cake onto a beautiful serving plate.
  • Take marshmallows and arrange them on a baking tray. Utilize a blowtorch to caramelize the marshmallows, ensuring proper distance to prevent quick ignition.
  • Combine the dark chocolate, thickened cream, and glucose in a microwave-safe bowl. Microwave until melted, for about 1-2 minutes on High. Stir until smooth.
  • Drizzle warm chocolate sauce over cake, spreading it quickly to cascade down the sides. Garnish with toasted marshmallows and the rest of the crumble.

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