Best 2 Hot Milk Chocolate Sponge Recipes

Hot milk chocolate sponge cake, a delicious and classic dessert, can be easily made at home with just a few simple ingredients. This versatile cake can be enjoyed on its own, or dressed up with frostings, fillings, and toppings. Whether you're a seasoned baker or just starting out, this guide will provide you with everything you need to know to create a perfect hot milk chocolate sponge cake.

Here are our top 2 tried and tested recipes!

CHOCOLATE HOT MILK SPONGE

Chocolate Hot Milk Sponge image

Adapted from South African Gourmet Food and Wine-A moist delicious cake with a dreamy whipped cream filling and frosting.

Provided by Brenda.

Categories Dessert

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1 1/4 cups flour
1/2 cup cocoa
1 pinch salt
2 teaspoons baking powder
5 medium eggs
1 1/4 cups sugar
2 tablespoons olive oil
1 teaspoon vanilla
1 ounce dark chocolate (Melted)
1/2 cup milk
4 ounces butter
2 cups heavy whipping cream
4 tablespoons powdered sugar
4 tablespoons chocolate syrup, like Hershey's
2 tablespoons cocoa
2 teaspoons vanilla

Steps:

Sift flour, cocoa, salt and baking powder. Set aside.
Beat eggs and sugar until thick and creamy. Add oil and vanilla.
Beat 5 minutes.
Add melted chocolate.
Place milk and butter in saucepan and stir until butter has melted and mixture comes to a boil. Remove at once.
Add milk mixture alternately to the egg mixture with sifted dry ingredients. (I do not let it cool before alternately adding with the dry ingredients.).
Pour into 2- 9 inch round greased and floured (or use cocoa) pans and bake at 350* for 10-15 minutes.(do not overbake, layers are thin).
Cool, fill and frost as desired.
Filling instructions:.
Beat all ingredients until spreading consistency (I beat quite stiff). Decorate with white chocolate shavings.
Note: There is enough whipped frosting to generously fill in between the layers.

Nutrition Facts : Calories 675, Fat 43.7, SaturatedFat 24.2, Cholesterol 230.6, Sodium 294.1, Carbohydrate 63.9, Fiber 2.6, Sugar 38.8, Protein 9.5

HOT MILK CHOCOLATE SPONGE

Hot Milk Chocolate Sponge image

This is a really light cake and although it's of the chocolate kind, it's not sickly and doesn't feel heavy after you've eaten it. I found the recipe quite a few years ago in a magazine & it has always been a favourite with my son. When he was very young, if he heard 'bake a cake' in a conversation, he'd always say 'want...

Provided by Denise Gregory

Categories Cakes

Time 55m

Number Of Ingredients 12

Ingredients

3 medium eggs
8oz. caster sugar
4oz plain flour
2 Tbsp cadbury's bournville cocoa
2 Tbsp baking powder
4 fl oz fl milk
1oz margarine
CHOCOLATE BUTTER ICING:
3oz butter, softened
8oz icing sugar, sifted
2 Tbsp cadbury's bourneville cocoa blended with 3 tablespoons boiling water, cooled.
1 packet cadbury buttons

Steps:

1. Makes a 7 inch cake. Pre-heat oven to 180C - 350F/ Gas mark: 4 Grease two 7 inch sandwich tins with melted margarine then line with grease proof paper and brush again with melted margarine.
2. Whisk the eggs and sugar together really we'll until very thick and pale. Sift together the flour and cocoa and carefully fold into the eggs. Sprinkle the mixture with the baking powder. Place the milk and margarine in a small pan and bring to the boil. Pour over the egg mixture.allow to froth up then fold into the mixture. Pour into the prepared sandwich tins. Bake in pre-heated oven for 40 minutes. When cooked, cool on a wire rack.
3. For the icing, beat the butter, icing sugar and blended cocoa together. Spread 3 tablespoons over one cake. Then either: 1) Spread the remaining icing over the other cake OR 2) Place the remaining icing in a piping bag with a star nozzle and pipe a border around the iced cake. Use the remaining icing to spread over the other cake. Sandwich both cake together. Decorate with Chocolate Buttons, rubbing them between your fingers to make them shine. Enjoy

Tips:

Use high-quality cocoa powder for the best flavor. Look for cocoa powder that is labeled "Dutch-process" or "European-style." These cocoas are treated with an alkalizing agent that neutralizes their acidity, resulting in a richer, more mellow flavor.
Don't overmix the batter. Overmixing will develop the gluten in the flour, which will make the cake tough. Mix just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached. If the toothpick comes out clean, the cake is overbaked.
Let the cake cool completely before frosting it. This will help the frosting to set properly.
If you don't have a piping bag, you can use a Ziploc bag with the corner snipped off to frost the cake.

Conclusion:

Hot milk chocolate sponge cake is a delicious and decadent treat that is perfect for any occasion. With its rich chocolate flavor and moist, fluffy texture, this cake is sure to be a hit with everyone who tries it. Follow these tips to make the best hot milk chocolate sponge cake possible.