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5 from 4 votes
Chocolate Hot Milk Sponge Cake
Chocolate Hot Milk Sponge
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
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.
Course: cake / dessert
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 oz butter at room temperature
  • 3 cups / 380g powdered / confectioners / icing sugar sifted
  • 1 tsp / 5ml vanilla extract
  • 1 Tablespoon / 7g cocoa powder
  • 4 to 6 tablespoons /60ml warm milk whipping cream or heavy cream
Instructions
TO MAKE THE HOT MILK SPONGE CAKE
  1. Start by heating the milk and butter in a saucepan. Heat just until the butter is melted and add in the vanilla extract.
  2. Beat the eggs and sugar until light and creamy.
  3. Sift the flour, cocoa powder, salt and baking powder into a bowl.
  4. Using a spatula or spoon, gently fold the flour mixture into the egg mixture.
  5. Stir the warmed milk and butter into the flour and egg mixture and combine to form a smooth batter.
  6. 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.
  7. Decorate and frost as desired
TO MAKE THE BUTTERCREAM
  1. Dissolve the cocoa powder in the warm milk or cream
  2. In a bowl, beat the butter until creamy and light.
  3. 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.
  4. Pipe or spread over the cooled cake.