People close to me know how I feel about Milo – I
like it a lot love it! I’m the guy who conducts experiments to see how many dessert spoons of Milo I can dissolve in a cold glass of milk (A: Seven), and I’m also the guy who realised that the number would almost double if I heated the milk slightly between each added spoonful (A: I gave up at thirteen, and I’m pretty sure I can go a LOT higher!)
So when Simone and I discovered the joy of Whoopie Pies a few weeks ago, the ideas started flowing about creating a version of the traditional Amish dessert that incorporated my favourite semi-soluble beverage!
But first, what’s a Whoopie Pie? Over to Wikipedia!
“The Whoopie pie (alternatively called a gob, black-and-white, bob, or “BFO” for Big Fat Oreo) is an American baked good that may be considered either a cookie, pie, or cake. It is made of two round mound-shaped pieces of chocolate cake, or sometimes pumpkin cake, with a sweet, creamy filling or frosting sandwiched between them.”
For this recipe I’ve decided to go with the traditional chocolate cake with a creamy Milo filling. To give the cream enough volume to stand up to the cakes I stabilise it with some gelatine. This results in a beautiful whipped cream that doesn’t collapse and remains fluffy and thick for days.
- 2 cups plain flour
- 1/2 cup cocoa powder (the better the quality, the better the result)
- 1 1/4 teaspoons baking soda (aka bicarbonate of soda)
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1/2 cup softened unsalted butter
- 1 cup well-packed brown sugar
- 1 egg
Milo Cream Filling
- 600ml thickened cream
- 6 heaped tablespoons Milo
- Icing sugar to taste
- I sachet of gelatine (10g)
- 8 tablespoons cold water
- Preheat oven to 180c, and position one shelf in the upper third of the oven, and another shelf in the lower third
- Combine the flour, cocoa, baking soda and salt well in a bowl
- Beat the butter and sugar together with an electric mixer on medium-high speed until pale and fluffy
- Reduce the speed of the mixer and continue mixing, as you alternate between gradually adding the buttermilk and the combined dry ingredients. Make sure you start and finish with the dry ingredients. Continue mixing until your have a smooth batter – make sure you scrape down the sides of the mixer bowl as required
- Spoon the batter onto two baking trays lined with greaseproof paper – the first time we made them we measured the mix out in a 1/4 cup measuring cup, but for this recipe I just used a dessert spoons to make evenly-sized quenelles that I then rounded a little. Keep in mind that the “cakes” need to be of a consistent size, as you’ll be pairing them up when filled! Leave room for them to spread on the baking tray – as a rule no less than 5cm.
- Bake for 6 minutes, then switch the trays in the oven and bake for another 6 minutes. i.e. move the tray in the upper third of the oven to the bottom rack and vice-versa
- When the cakes spring back to the touch they are ready – don’t leave them in the oven any longer than 13 minutes total cooking time. After taking the trays out of the oven, move the cakes to a wire cooling rack immediately using a metal spatula to lift them from the paper cleanly.
- When the cakes are cooled, pair them up into matching sizes and create a “sandwich”, with a nice thick layer of Milo cream in the centre – I pipe a 1.5cm layer of cream and press the halves together slightly.
Milo Cream Filling
- Combine the gelatine powder and water in a small saucepan and stir over heat until the gelatine is dissolved completely. Remove from heat and place to the side to cool slightly – do NOT allow it to set!
- Whip the cream with an electric mixer on medium speed, adding the Milo to taste, one dessert spoon at a time
- When the cream/Milo mixture thickens to *just* soft peak stage, gradually pour in the cooled gelatine mix and continue beating at high speed. Whatever you do, don’t over-beat the cream.
Now it’s your turn! What is your dream whoopie pie flavour or filling? Let us know down below!