Adding chocolate to hot milk cake will result in grainy texture therefore let cake cool before drizzling chocolate.
Low-quality chocolate doesn’t taste authentic and is overly sweet, therefore use high quality Dairy Milk or Bournville dark chocolate.
Un-tempered chocolate hardens with white streaks and dull look, therefore temper chocolate properly and melt gently with cream.
Chocolate can overshadow other flavors so be mindful when adding chocolate.
The texture contrast of soft, spongy, and crumbly, elements makes the cake delightful.