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
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Ingredients
FOR THE CAKE
1cup/ 250ml milk
½cup/ 125g butter
1teaspoonvanilla extract
4eggs
1cup/ 230g castor sugar
2cups/ 240g all purpose/ plain / cake flour
4Tablespoons/ 29 g cocoa powder
1level Tablespoon/ 13g baking powder
½teaspoonsalt
FOR THE BUTTERCREAM ( OPTIONAL)
1cup/ 227g / 2 sticks /8 oz butter at room temperature
4 to 6tablespoons/60ml warm milkwhipping cream or heavy cream
Instructions
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.