This decadent Chocolate Hot Milk Sponge Cake with irresistible taste and texture makes the perfect bake 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. This makes it a great celebration cake if you are planning on shaping it a certain way.
This is a very easy bake, using basic ingredients and no special equipment is needed. Just a bowl and spatula to mix the ingredients and use any type of baking pan you prefer.
TRY THIS RECIPE USING DIFFERENT BAKING PANS AND TOPPING
For this recipe, I have used a 9 inch / 20cm round cake pan but go ahead and try this bake with other baking tins.
- Using a bundt pan for this cake and topping with chocolate ganache and chocolate shavings make an impressive bake.
- Bake in a loaf pan and drizzle with melted chocolate
- Try this mix for cupcakes and frost with a swirl of buttercream
- Use a sheet pan and cut into squares to serve.
Baking times are going to vary if you are using any other pan beside the one specified in the recipe card. So for example, if you are using this recipe for cupcakes which bake faster than a 9 inch / 20cm cake. Make sure to check the cupcakes 10 to 15 minutes into the baking time.
MAKING THE CHOCOLATE HOT MILK SPONGE CAKE
Start by heating the milk and butter in a saucepan. Heat just until the butter is melted and add in the vanilla extract.
Beat the eggs and sugar until light and creamy.
Sift the flour, cocoa powder, salt and baking powder into a bowl.
Using a spatula or spoon, gently fold the flour mixture into the egg mixture.
Stir the warmed milk and butter into the flour and egg mixture and combine to form a smooth batter.
Pour the batter into a greased and lined 9 inch / 20 cm pan and bake at 350°F / 180°C for between 20 and 25 minutes.
Decorate and frost as desired.
Enjoy ♥
If you like this recipe, be sure to check out my other amazing cake recipes
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Chocolate Hot Milk Sponge
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 oz butter at room temperature
- 3 cups / 380g powdered / confectioners / icing sugar sifted
- 1 teaspoon / 5ml vanilla extract
- 1 Tablespoon / 7g cocoa powder
- 4 to 6 tablespoons /60ml warm milk whipping cream or heavy cream
TO MAKE THE HOT MILK SPONGE CAKE
- Start by heating the milk and butter in a saucepan. Heat just until the butter is melted and add in the vanilla extract.
- Beat the eggs and sugar until light and creamy.
- Sift the flour, cocoa powder, salt and baking powder into a bowl.
- Using a spatula or spoon, gently fold the flour mixture into the egg mixture.
- Stir the warmed milk and butter into the flour and egg mixture and combine to form a smooth batter.
- Pour the batter into a greased and lined 9 inch / 20 cm pan and bake at 350°F /180°C for between 20 and 25 minutes.
- Decorate and frost as desired
TO MAKE THE BUTTERCREAM
- Dissolve the cocoa powder in the warm milk or cream
- In a bowl, beat the butter until creamy and light.
- Beat in the powdered sugar ( icing sugar), the vanilla extract and cocoa mixture. 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.
[email protected] says
That is one moist and delicious looking chocolate cake Ashika! Although you say to keep it simple and just serve with sieved powdered sugar, I think I'd HAVE to top this with a creamy ganache. It deserves it!
Maria | kitchenathoskins says
I totally love the swirls on top!! The method of using hot milk and butter is very new to me and I could totally see the moistness that this method creates. This cake is such a simple yet great recipe to have on hand for weekends or birthdays.
Kelsie | the itsy-bitsy kitchen says
This looks so rich and chocolatey! Save a slice for me please!
Laura says
Wow, this cake looks so moist and rich for how simple it is to make! Yum, and I love your topping ideas - sign me up for the ganache!
Katherine | Love In My Oven says
What a beautiful and delicious cake, Ashika! I love the swirls on top! I am such a sucker for chocolate cake!!
2pots2cook says
Absolutely Irresistible Ashika !
Leanne | Crumb Top Baking says
The texture of this cake looks fantastic Ashika! And you can't go wrong with chocolate frosting! Save me a piece! 😉
Lily Lubianski says
Can I double the recipe for a two layer cake? Thank you
The Gardening Foodie says
Hi Lily, yes you can double the recipe for a two-layer cake 🙂
Lily Lubianski says
Thank you!!
Phyllis says
Does this yummy looking cake need to be served the same day? I'm trying to decide if should make it today for Thanksgiving or make it the same day as Thanksgiving.
The Gardening Foodie says
Hi Phyllis, it is perfectly fine to bake this cake a day before serving but frost and decorate on the day of serving. Avoid keeping it in the baked cake in the refigerator though as this will cause it to have a dry texture.
I hope that this helps answer your question, and a wonderful Thanksgiving to you and your family 🙂
Nikky says
Will surely give it a try. I love hot milk cake but never tried as chocolate cake.
Alicia says
Amazing recipe. I was always making donuts with yeast. I was looking for recipe without yeast and found this one. I decided to make some. They turned out perfect. It's a wow from my family.
Kushal says
This cake looks yummy..can I have a substitute for egg plz...
The Gardening Foodie says
Hi Kushal. Thank you 🙂
To answer your question: The eggs are used to create the airy and soft texture in the cake. You can use 1 cup (250ml) buttermilk in place of the eggs but keep in mind that the texture will be denser when replacing the eggs.
If you do not have buttermilk, then substitute it by adding 2 teaspoons of lemon juice or vinegar to 1 cup (250ml) full fat / full cream milk. Let it stand for 5 minutes before using it in place of the buttermilk.
I hope that this helps answer your question 🙂
Alana says
This looks wonderful!
This is probably a strange question!!… could you use chocolate milk in place of white milk?
The Gardening Foodie says
Hi Alana, Thank you 🙂
Regarding your question, which is not strange but actually a great idea 😂, I love it!
Chocolate milk will work. But you have to keep this in mind if you want to substitute chocolate milk for white milk:
1. The chocolate milk should preferably be unsweetened.
2. If the chocolate milk is sweetened, then I suggest you use less sugar called for in the recipe.
3. The chocolate milk should be full fat
I would love to know how it turns out if you give this recipe a try 🙂
Happy baking 🙂
Alana says
Thank you so much!!