Hot Cocoa Cake Recipe

Name: Hot Cocoa Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 tablespoons, 5/8 teaspoons, 1/2 pinches Milk; 1 ounces, weight Nesquik; 3 Tablespoons Hot Water; 4-7/8 ounces, weight Sugar; 1 teaspoon Vanilla Extract; 1/2 pounds, 7/8 ounces, weight Flour; 3/4 ounces, weight Dark Cocoa Powder; 1-1/2 ounces, weight Nesquik; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1 pinch Salt; ½ tablespoons, 1/2 teaspoons, 1/3 pinches Milk; 2 whole Eggs; 6 tablespoons, 4-1/4 pinches Oil

Servings: persons

15 tablespoons, 5/8 teaspoons, 1/2 pinches Milk
1 ounces, weight Nesquik
3 Tablespoons Hot Water
4-7/8 ounces, weight Sugar
1 teaspoon Vanilla Extract
1/2 pounds, 7/8 ounces, weight Flour
3/4 ounces, weight Dark Cocoa Powder
1-1/2 ounces, weight Nesquik
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 pinch Salt
½ tablespoons, 1/2 teaspoons, 1/3 pinches Milk
2 whole Eggs
6 tablespoons, 4-1/4 pinches Oil

1
Line a baking pan (20x30 cm) with parchment paper.
2
Preheat oven to 180 degrees C.
3
First part:
4
Boil 225 ml milk. Meanwhile, mix 30 g Nesquik and warm water together. Into boiled milk add sugar and Nesquik mixture. Cook for 1 minute and then remove from heat, stir in vanilla and set aside.
5
Second part:
6
Mix flour, cocoa, 40 g Nesquik, baking soda, baking powder and pinch of salt. Set aside for a second.
7
In a bowl whisk 180 ml milk, eggs and oil. Stir using a hand mixer, add flour mixture and warm cocoa mixture from step 1, beat on low speed until combined. Pour mixture into prepared pan.
8
Bake on 180 degrees C for about 30 minutes.

917

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 15 tablespoons, 5/8 teaspoons, 1/2 pinches Milk, 1 ounces, weight Nesquik, 3 Tablespoons Hot Water, 4-7/8 ounces, weight Sugar, and more.

Yes, Hot Cocoa Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hot Cocoa Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions