Valentine’s Day Hot Chocolate Milk Cake With A Tunnel Of Love

by Caterina Borg, Good Food Gourmet on February 14, 2013

Hot Chocolate Milk Cake With A Tunnel Of LoveAs a professional recipe developer, I will say that there are some recipes that are a little more challenging to develop than others. One of these items is a good chocolate cake. Personally, I prefer chocolate cakes that are made with oil instead of butter because I find that an oil based chocolate cake has a much richer and fudgier texture than those made with butter. Using butter may make us feel as though we are providing a more wholesome product, but it does not necessarily result in the right type of product. I find that chocolate cakes made with butter have a denser texture…not in a bad way, but just different than what I like in a chocolate cake.

When I developed the vanilla hot milk cake recently, I decided I was going to develop a chocolate version too.

The reason?

Well, I’m trying to encourage more people to bake at home, and the most popular complaint I get is that it’s too hard, takes too much time or I don’t like to weigh the ingredients…

When I developed the recipe for the hot milk cake, I realized that this very traditional recipe can be made into so many different desserts. It’s a great item for home bakers to have in their recipe arsenal and having a chocolate version would double their joy of baking.

I ended up making this version several times before I finally got it right. I usually use high end cocoa powders that I buy commercially in 50 pound bags, but I wanted to create this recipe using ingredients that are available to the average home baker, so I used the commonly available Hershey’s cocoa powder.

After making it a few times, there was chocolate cake everywhere, but nothing that I was completely pleased with…

Then… a few more tweaks and we had a winner.

This was not the type of recipe where you simply needed to switch out some flour for cocoa powder, to get the right depth of flavor, color and texture it was necessary to develop a whole new recipe. It’s perfect as a snack cake and you can even use it as a layer cake. It slices beautifully without dry crumbs, and cake can be used for anything.

For the tunnel of love cake, I added some chocolate cream and baked it all together for something extra special.

Tunnel of Love (makes 2-10” bundts)
2 cups dark chocolate chips (I used Guittard)
3 sticks salted butter
1 tablespoon instant coffee
6 eggs
3 cups sugar
2 tablespoons vanilla
4 cups flour
½ cup Hershey cocoa
2 teaspoons salt
3 ½ teaspoons baking powder
1 recipe chocolate cream
1 recipe chocolate ganache
sweetened whipped cream for garnish

Add the milk and butter to a microwave safe bowl and heat in the microwave until the butter is melted. Add all of the chocolate and melt with the milk and butter until smooth. Sift together all of the dry ingredients and set aside. In a separate bowl, add the eggs, sugar, vanilla and instant coffee and whisk everything together. To this add the chocolate mixture and whisk again. Next add the sifted dry ingredients and whisk everything together until you don’t see any lumps. Pour this into your bundt pans and bake the batter as is, or you can add spoon in some chocolate cream and allow it to bake with the cake to create the cream center. Once the cake has cooled, drizzle on some ganache and enjoy. 

Add chocolate cream to the batter before baking

cover cream with a little more batter

Hot Chocolate Milk Cake With A Tunnel Of Love

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{ 2 comments… read them below or add one }

avatar Mary Ann Passerine March 18, 2013 at 8:25 p

Is the amount of (hot) milk the same as for the Vanilla Hot Milk Cake ?
It (the milk) seems to be missing.

avatar Caterina Borg, Good Food Gourmet March 18, 2013 at 10:22 p

Hi Mary Ann! Thanks for writing…No, this is a completely different recipe than the original…still a hot milk cake but you could not just switch out some flour for cocoa powder…I tried that in my trials and because of the butter it does not work…thank you for letting me know that the amount of milk was is 1 and 3/4 cups for the recipe and I’m going to add it in right now…thanks so much for catching that! xo

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