Best 2 Hot Milk Chocolate Sponge Recipes

Indulge in the delightful world of hot milk chocolate sponge, a culinary masterpiece that combines the warmth and comfort of a hot chocolate with the light and fluffy texture of a sponge cake. This versatile dish can be enjoyed as a breakfast treat, an afternoon snack, or a decadent dessert. Whether you prefer a classic hot milk chocolate sponge, a decadent chocolate ganache filling, or a rich chocolate sauce, this article has a recipe to satisfy every palate. With step-by-step instructions and helpful tips, these recipes will guide you in creating an unforgettable hot milk chocolate sponge experience.

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 good quality chocolate: The better the chocolate, the better the hot milk chocolate sponge will be. Use a chocolate with a cocoa content of at least 70%.
Don't overbeat the eggs and sugar: Overbeating will make the sponge tough. Beat until the mixture is light and fluffy, but not stiff.
Fold in the flour and chocolate gently: Overmixing will make the sponge tough. Fold in the flour and chocolate until just combined.
Use a lined baking tin: This will help the sponge to rise evenly and prevent it from sticking to the tin.
Bake the sponge in a preheated oven: This will help the sponge to rise evenly.
Don't overbake the sponge: Overbaking will make the sponge dry and tough. Bake the sponge for the amount of time specified in the recipe.
Let the sponge cool completely before serving: This will help the sponge to set and make it easier to slice.

Conclusion:

Hot milk chocolate sponge is a delicious and versatile cake that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover chocolate. With the right ingredients and a little bit of care, you can make a hot milk chocolate sponge that is light, fluffy, and full of chocolate flavor.