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Chocolate Hot Milk Sponge

PREP TIME 10 minutes
COOK TIME 25 minutes
TOTAL TIME 35 minutes
servings8 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.
Chocolate Hot Milk Sponge Cake
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
Serving: 1slice | Calories: 754kcal | Carbohydrates: 98g | Protein: 8g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 540mg | Potassium: 181mg | Fiber: 2g | Sugar: 71g | Calcium: 79mg | Iron: 2mg