0 Chewy chocolate milk cake recipe

This is the ultimate chewy cake recipe!

Chefs chewy chocolate cake recipe is a combination of chocolate cake and milk cake bake together to form the most chewiest cake you have tasted.

The texture of Chefs cake is moist, soft, spongy and chewy chewy chewy.

This cake recipe uses a variety of ingredients including chocolate chips, milk chocolate bar, powdered milk and malted milk. Even though this cake recipe uses a combination of full fat and low fat malted milk, the cake itself does not taste of malted milk at all.

There is no need to melt chocolate or do anything over whelming in this recipe, it is easy and straight forward to bake.

This recipe looks amazing yet is simple to bake if you follow the easy step-by-step instructions below.

First Chef makes a cake mixture with chocolate chips added, then places milk chocolate pieces on top of the cake base. Jeena then tops the cake and chocolate pieces with a milk cake mixture which is heavier in consistency than the base. The milk topping pushes down onto the chocolate pieces whilst cooking which produces the blend and fabulous combination of textures and flavors in this wonderful cake recipe.

If you love biting into chewy cakes or chewy chocolate cookies then I assure you that Chef unique recipe is a piece of chewy heaven.

Ingredients for chewy chocolate milk cake recipe

For the chocolate cake base

100g Margarine
160g Soft brown sugar
2 Tbsp Maple syrup
1 tsp Vanilla essence
2 Medium eggs
1 Tbsp Milk
1 Tbsp Light condensed milk
5oz Plain flour
2oz Full fat malted milk powder
3/4 tsp Bicarbonate of soda
100g Plain chocolate chips
Pinch salt
80 - 100g Milk chocolate

For the milk cake top

2oz Margarine
2oz White caster sugar
3 Tbsp Light condensed milk
1 Medium egg
1/2 tsp Vanilla essence
1oz Light malted milk powder
1oz Skimmed milk powder
4oz Plain flour
1/4 tsp Bicarbonate of soda



Picture of chocolate pieces on top of the cake base.



Picture of chocolate chips and flour ready to be mixed for the cake base.







How to make a chewy cake recipe

First the base of the cake is made.

Cream together the margarine and brown sugar using an electric mixer.

Add the eggs, milk, vanilla, maple syrup and condensed milk for the base.

Mix well.

To measure the condensed milk correctly dip a spoon into the condensed milk and drizzle the milk from the dipped spoon onto a measured table spoon, when the table spoon is full and level then place the dipping spoon back into the condensed milk and repeat as needed.

Add the flour, salt, bicarbonate of soda, malted milk and chocolate chips.

Mix well with the electric mixer.

Pour the base cake mixture into a greased and floured 8 inch square cake tin.

Break the chocolate into bite site pieces and place evenly on top of the cake base.

To make the milk cake top take a new bowl and cream together the margarine, sugar, condensed milk.

Do not use the electric whisk, stir the ingredients together using a spoon by hand.

Add the egg and vanilla essence, now use the electric mixer to mix.

Add the flour, bicarbonate of soda, powdered milk and light malted milk.

Mix well with the electric mixer.

The consistency will be a lot different to the base, it will feel slightly firmer to mixer than the base cake mixture.

Pour the milk cake mixture on top of the base and chocolate pieces.

Carefully spread to the edges of the cake tin, the milk cake mixture is a little more difficult to spread than the base.

To make it easier pour the cake mixture on a bit at a time all over the cake rather than in one big dollop.

Place on the middle shelf of a hot oven at gas mark 5 for 30 minutes.

Turn the oven down to gas mark 3 and bake for a further 25-35 minutes.

Remeber towards the end of baking keep checking with a tooth pick if the cake is cooked inside.

Sometimes it is possible the tooth pick could have melted chocolate on it right until the end of baking, so do not mistake melted chocolate for uncooked cake. If in doubt use a tooth pick in the centre of the cake and the edges to be sure that it is clean and has no undercooked cake on it.

Leave the chewy cake in the tin to cool a little then remove and finish cooling on a wire rack.

This is what the cake will look like warm out of the oven.

This cake is best eaten when fully cool so try to resist temptation!

Once left to cool this cake becomes very chewy and double as tasty to eat.

Left until the next day this cake is totally delicious and chewy so do try to leave it until the next day or at least some of it so you can see the difference in texture.

After 2 days the cake is perfect, but can you wait that long?

Enjoy Chefs ultimate chewy chocolate milk cake recipe.