Chocolate Milk Slices

A quick and easy recipe for a classic treat with chocolate cake and a creamy filling!


For the syrup
100 g water
100 g granulated sugar
For the cake layer

5 eggs, medium
1 pinch salt
115 g icing sugar
110 g all-purpose flour
30 g cocoa powder
1 teaspoon(s) baking powder
butter, for the pan

For the filling
5 g gelatin sheets
60 g icing sugar
100 g heavy cream 35%
30 g honey
250 g mascarpone cheese
1 teaspoon(s) vanilla extract

To assemble
600 g chocolate couverture, melted

To serve
100 g white chocolate couverture, melted


For the syrup
In a pot add the water, the sugar, and transfer over medium heat.
Let it come to a boil until the sugar melts.
Remove and set aside to cool well.

For the cake layer
Preheat the oven to 180ο C (350ο F) set to fan.
Carefully separate the eggs.
In a mixer’s bowl add the egg whites, the salt, and beat with the whisk attachment at high speed, for 1-2 minutes, until there is a meringue.
Lower the mixer’s speed and add the yolks one by one.
In a bowl add the sugar, the flour, the cocoa powder, the baking powder, and mix.
Remove the bowl from the mixer and add the dry ingredients, after sifting them. Fold gently with a serving spoon, so that the volume of the mixture does not decrease.
Butter a 36x28 cm baking pan, line it with parchment paper, and add all of the cake batter inside.
Bake for 20 minutes. Let it cool well.

For the filling
Add the gelatin into a bowl with cold water and let it soften for 3-4 minutes.
In a mixer’s bowl add the heavy cream, the icing sugar, and beat with the whisk attachment at high speed, for 3-4 minutes, until it becomes an airy whipped cream.
Add the mascarpone, the vanilla, and beat until the ingredients are homogenized.
Microwave the honey at 800 Watt for 20 seconds. Add the gelatin well-drained, and stir until it melts. If the honey is not warm enough, microwave it again for a few seconds.
Transfer the honey to the mixer’s bowl and beat at high speed for 1 minute, until the ingredients are homogenized.

To assemble
Cut the cake lengthwise in half, using a serrated knife.
Spread the syrup over the cake layers, using a pastry brush. Cover one of the cake layers with the cream and cover with the second cake layer.
Transfer to a baking pan and put them in the freezer for 6 hours wrapped in plastic wrap to chill well.
Cut into bars and dip them into the melted chocolate. Set them on parchment paper until stabilized.
Decorate with the white chocolate and serve.

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