Name: Chocolate Hot Milk Sponge
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup (240 ml) milk; ½ cup (125 g) unsalted butter; 1 teaspoon vanilla extract; 4 large eggs; 1 cup plus 2½ tablespoons granulated sugar (230g); 2 cups (240 g) all purpose (plain flour); 4 Tablespoons (29 g) unsweetened cocoa powder; 1 level Tablespoon (13 g) baking powder; ¾ teaspoon salt (use ½ teaspoon if using salted butter); 1 cup (227 g) unsalted butter, softened; 3 cups (380 g) powdered / confectioners sugar, sifted; 1 tsp (5ml) vanilla extract; 1 Tablespoon (7g) unsweetened cocoa powder; 4 to 6 tablespoons to warm milk or heavy whipping cream (60–90ml), (added gradually)

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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.

This chocolate cake has a firm, rich texture that makes it the perfect choice for celebrations, especially when decorated with chocolate buttercream.

Made with simple ingredients, this cake is easy to prepare. You can also try different baking pans and toppings, adjusting the baking time accordingly.

Other baking pans and topping ideas

For this recipe, I used a 9-inch (23cm) round cake pan, but you can also try baking the cake in different pans.

Bundt pan: Finish with chocolate ganache and chocolate shavings.
Loaf pan: Drizzle with melted chocolate.
Cupcakes: Top with a swirl of chocolate buttercream.
Sheet pan: Cut into squares for an easy chocolate dessert.

Baking times will vary depending on the pan you use. Cupcakes generally bake faster than a full-sized cake, so start checking them after 10–15 minutes. The cake is ready when a toothpick inserted into the centre comes out clean.

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 / 23 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

PREP TIME 10

COOK TIME 25

TOTAL TIME 35

8 slices

This decadent Chocolate Hot Milk Sponge 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.

Ingredients

FOR THE CAKE

1 cup (240 ml) milk
½ cup (125 g) unsalted butter
1 teaspoon vanilla extract
4 large eggs
1 cup plus 2½ tablespoons granulated sugar (230g)
2 cups (240 g) all purpose (plain flour)
4 Tablespoons (29 g) unsweetened cocoa powder
1 level Tablespoon (13 g) baking powder
¾ teaspoon salt (use ½ teaspoon if using salted butter)

FOR THE BUTTERCREAM ( OPTIONAL)

1 cup (227 g) unsalted butter, softened
3 cups (380 g) powdered / confectioners sugar, sifted
1 teaspoon (5ml) vanilla extract
1 Tablespoon (7g) unsweetened cocoa powder
4 to 6 tablespoons to warm milk or heavy whipping cream (60–90ml), added gradually

Instructions

For the cake

Preheat the oven to 180°C (350°F) conventional or 160°C (320°F) fan. Grease and line a 23cm (9-inch) round cake pan with baking parchment.
Heat the milk and butter in a saucepan over low heat until the butter has melted. Remove from the heat and stir in the vanilla extract.
Beat the eggs and sugar until pale, thick and creamy.
Sift the flour, cocoa powder, baking powder and salt into a bowl.
Using a spatula, gently fold the flour mixture into the egg mixture until incorporated.
Gradually pour in the warm milk and butter mixture, stirring gently until the batter is smooth.
Pour the batter into the prepared cake pan. Bake for 20–25 minutes, or until a toothpick inserted into the centre comes out clean.
Allow the cake to cool completely. Dust with powdered sugar or frost with the optional chocolate buttercream.

For the buttercream (optional)

Stir the cocoa powder into 4 tablespoons of warm milk or cream until smooth. Set aside to cool.
In a mixing bowl, beat the softened butter until light and creamy.
Gradually beat in the powdered sugar and vanilla extract. Add the cocoa mixture and continue beating until smooth and fluffy.
If the buttercream is too thick, add the remaining milk or cream, a little at a time, until it reaches a spreadable consistency.
Spread or pipe the chocolate buttercream over the completely cooled cake.

Nutrition

Comments

5 from 9 votes (4 ratings without comment)

Chocolate Hot Milk Sponge Cake

Other baking pans and topping ideas

Making the Chocolate Hot Milk Sponge Cake