This rich Chocolate Hot Milk Sponge Cake, with its enticing flavor and texture, is ideal for any occasion. Make it elaborate and top with a creamy chocolate ganache or buttercream or keep it simple and just serve with sieved powdered sugar.
A delicious cake with a dense texture makes it easy for carving and shaping. If you intend on shaping it in a certain manner, this makes it an excellent celebration cake.
This is a really simple bake that requires just basic ingredients and no extra equipment. Just a bowl and spatula to mix the ingredients and use any type of baking pan you prefer.
I used a 9 inch / 20cm round cake pan for this recipe, but feel free to experiment with various baking pans.
- This cake looks spectacular when baked in a bundt pan and topped with chocolate ganache and chocolate shavings.
- Bake in a loaf pan and sprinkle with melted chocolate before serving.
- Try this recipe for cupcakes and top with a buttercream swirl.
- Use a sheet pan and cut into squares to serve.
If you use a different pan than the one mentioned in the recipe card, baking times may vary. For example, if you use this recipe for cupcakes, they will bake quicker than a 9-inch/20-cm cake. Check the cupcakes after 10 to 15 minutes of baking time.
MAKING THE CHOCOLATE HOT MILK SPONGE CAKE
Start by heating the milk and butter in a saucepan. Add the vanilla essence and heat until the butter is melted.
Beat the eggs and sugar until light and creamy.
In a mixing basin, combine the flour, cocoa powder, salt, and baking powder.
Fold the flour mixture into the egg mixture gradually using a spatula or spoon.
Combine the warmed milk and butter with the flour and egg combination to make a homogeneous batter.
Pour the mixture into a greased and lined 9 inch / 20 cm pan and bake for 20 to 25 minutes at 350°F / 180°C.
Decorate and frost as desired.
Chocolate Hot Milk Sponge
This delectable Chocolate Hot Milk Sponge, with its enticing flavor and texture, is ideal for any occasion. Make it fancy by topping it with a rich chocolate ganache or buttercream, or keep it simple by serving it with sieved powdered sugar.
Prep Time 10 mins
Cook Time 25 mins
For the cake
- 1 cup / 250ml milk
- ½ cup / 125g butter
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup / 230g castor sugar
- 2 cups / 240g all purpose/ plain / cake flour
- 4 Tablespoons / 29 g cocoa powder
- 1 level Tablespoon / 13g baking powder
- ½ teaspoon salt
FOR THE BUTTERCREAM ( OPTIONAL)
- 1 cup / 227g / 2 sticks /8 ounce room temperature butter
- 3 cups / 380g sifted powdered / confectioners / icing sugar
- 1 teaspoon / 5ml vanilla extract
- 1 Tablespoon / 7g cocoa powder
- 4–6 tbsp/60ml warm milk whipped cream or heavy cream
TO MAKE THE HOT MILK SPONGE CAKE
- To begin, heat the milk and butter in a pot. Heat just until the butter is melted and add in the vanilla extract.
- Beat the eggs and sugar until light and creamy.
- In a mixing basin, combine the flour, cocoa powder, salt, and baking powder.
- Fold the flour mixture into the egg mixture gradually using a spatula or spoon.
- Combine the warmed milk and butter with the flour and egg combination to make a homogeneous batter.
- Pour the mixture into a greased and lined 9 inch / 20 cm pan and bake for 20 to 25 minutes at 350°F / 180°C.
- Decorate and frost as desired
TO MAKE THE BUTTERCREAM
- Warm milk or cream should be used to dissolve the chocolate powder.
- In a bowl, beat the butter until creamy and light.
- Combine the powdered sugar (icing sugar), vanilla extract, and cocoa mixture in a mixing bowl. If you find the buttercream too weak or runny, then add in more powdered sugar, a ¼ cup at a time, until it reaches the desired consistency.
- Pipe or spread over the cooled cake.
0g per serving 0g Carbohydrates 0g protein Fat: 0g 0g Saturated Fat 0g polyunsaturated fat 0g Monounsaturated Fat 0g trans fat 0mg cholesterol Sodium: 0.00mg 0mg potassium 0g fiber 0g sugar 0mg calcium Iron: 0mg
What is the secret of making a good sponge?
8 Suggestions for Making the Best Sponge Cake Ever
- Prepare all your ingredients.
- Keep the ingredients at room temperature.
- Mix it up.
- Don’t rush!
- Don’t over-mix.
- Keep milk close.
- Use real ingredients as best as you can.
- Use a greaseproof paper.
Why is my chocolate sponge dry?
The moisture level of a cake is determined by the ratio of wet to dry components. A cake will taste dry if there is just too much flour and not enough butter. A cake, on the other hand, will taste overly moist if there is too much milk and not enough flour.
What makes the cake fluffy and spongy?
Baking powder is combined with flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas becomes trapped in the dough and bubbles out, causing the cake to rise and become soft and spongy.
What does hot milk cake taste like?
If you’ve never had a scalded milk cake, you may be wondering what makes it so wonderful. First and foremost, we like the cake’s basic tastes of vanilla and milk. If you like shortbread or pound cake, we believe you’ll like the traditional flavors in this hot milk cake!