From the kitchen
Camel Milk Chocolate Cake
A deeply moist chocolate layer cake built on camel milk and cocoa.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 cups (240 g) all-purpose flour
- 3/4 cup natural unsweetened cocoa
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine salt
- 2 cups sugar
- 2 large eggs
- 1 cup pasteurized camel milk
- 1/2 cup neutral oil
- 1 cup hot coffee
- 1 tsp butter, for pans
Method
- Heat oven to 350°F. Butter two 9-inch pans and line bases with parchment.
- Whisk flour, natural cocoa, baking powder, baking soda, salt and sugar until no cocoa lumps remain.
- Whisk eggs, milk and oil separately. Stir into dry ingredients just until smooth.
- Slowly stir in hot coffee with a spatula. Batter will be thin.
- Divide between pans and bake 30 to 38 minutes until centers spring back and a tester shows moist crumbs, not liquid batter.
- Cool 10 minutes in pans, then turn onto racks. Cool completely before frosting or slicing.
Cook with confidence
Before you start
Before you start
Use natural unsweetened cocoa for this leavening formula, not alkalized Dutch cocoa. The batter is intentionally fluid. Hot coffee should be hot enough to bloom cocoa but not violently boiling.
Serving and keeping
Keep unfrosted cake wrapped for 2 days or freeze up to 2 months. Refrigerate perishable frosting.
Hot Coffee Blooms Cocoa
Coffee goes in last and deepens chocolate while hot liquid helps cocoa hydrate. It should be hot, not violently boiling.
Troubleshoot
- Dry: overbaked or cocoa/flour overmeasured.
- Dense: baking soda old or batter overmixed.
- Sunken: underbaked center.
- Weak chocolate: cocoa quality or coffee too dilute.
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