Chocolate Hot Milk Sponge Recipe

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

Ingredients  

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

Instructions

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.

Nutrition

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