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Ingredients Needed
- 2 cups all-purpose flour
- 1 cup Milo powder
- 1 cup granulated white sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 2 large eggs, room temperature
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup boiling water
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Origin & Culinary Story
Milo, a malted chocolate powder originally from Australia, has become an inseparable part of Filipino childhood. In the Philippines, it is more than just a drink; it is a cultural icon found in every pantry. The ‘no-oven’ cake movement gained massive popularity in the Philippines as a resourceful way for home cooks to bake despite lacking expensive equipment, turning a humble breakfast staple into a celebratory dessert that resonates with local comfort food traditions.
The Culinary Experience
The process of making this cake is a masterclass in simplicity and efficiency. By blooming the Milo powder with boiling water, you unlock a deep, roasted malt profile that would otherwise be lost. The batter comes together in a single bowl, making it a perfect project for a lazy afternoon. Watching the cake rise in the gentle heat of the steamer is a rewarding experience, as your kitchen fills with the unmistakable, sweet aroma of toasted cocoa and malted milk.
Serving this cake is the highlight of the experience. The velvety ganache acts as a luxurious cloak, adding a silky texture that contrasts against the light, airy sponge. Whether you serve it warm for a molten-lava effect or chilled for a firmer, fudge-like consistency, it is a guaranteed crowd-pleaser. Dusting the top with a final sprinkle of raw Milo powder adds a gritty, sweet texture that provides that signature crunch every fan of the drink knows and loves.
Step-by-Step Cooking Instructions
- 1Prepare your steamer by bringing water to a boil, and grease a 7-inch round cake pan with butter, lining the bottom with parchment paper.
- 2Whisk together the flour, Milo powder, sugar, baking powder, baking soda, and salt in a large mixing bowl until no lumps remain.
- 3Add the eggs, milk, oil, and vanilla extract to the dry ingredients, beating with a whisk until the batter is smooth and well-combined.
- 4Slowly pour in the boiling water while whisking gently to bloom the cocoa and malt flavors; the batter will be thin, which is exactly what you want for a moist crumb.
- 5Pour the batter into the prepared pan, cover the top tightly with aluminum foil to prevent condensation from dripping onto the cake, and place it in the steamer.
- 6Steam over medium-low heat for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- 7Remove from the steamer and let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
- 8Prepare the ganache by heating the heavy cream until just simmering, then pouring it over the chocolate chips in a bowl; let it sit for two minutes before whisking into a smooth, velvety sauce.
- 9Pour the ganache over the cooled cake, allowing it to drip down the sides for a professional finish, and top with an extra dusting of Milo powder.
Kitchen Secrets & Pro Tips
- Sift your Milo powder before mixing to ensure there are no hard malt bits, resulting in a perfectly uniform cake crumb.
- Use a medium-low flame for steaming to prevent the cake from rising too quickly and cracking on the surface.
- Wrap the lid of your steamer with a clean kitchen towel to catch steam droplets, which prevents soggy spots from forming on your cake.
- For an extra flavor boost, add a pinch of espresso powder to the ganache to deepen the chocolate intensity.
Frequently Asked Questions
- Can I replace the vegetable oil with butter? Yes, but using oil keeps the cake moister for a longer period of time.
- Why did my cake crack on top? The heat might have been too high; ensure you steam on a medium-low flame.
- How long can I store this cake? Keep it in an airtight container at room temperature for two days, or in the refrigerator for up to five days.
Disclaimer: This recipe guide is created for educational purposes and the preservation of Filipino culinary culture.
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