Indulge in the decadent delight of a Chocolate Hot Milk Sponge cake – a timeless classic that’s sure to elevate any occasion. This irresistible treat boasts a perfect balance of rich chocolate flavor and a light, fluffy texture that melts in your mouth. Whether you fancy a lavish topping of creamy chocolate ganache or prefer a simple dusting of powdered sugar, this versatile dessert caters to all preferences.
With just 10 minutes of prep time and 25 minutes in the oven, this Chocolate Hot Milk Sponge cake is a quick and rewarding bake for both novice and experienced bakers alike. The recipe’s simplicity belies its impressive results, making it a go-to choice for last-minute gatherings or special celebrations. Elevate your baking game with this delightful treat that promises to satisfy every sweet tooth craving.
Ingredients
Creating a delicious Chocolate Hot Milk Sponge Cake requires specific ingredients to achieve the perfect balance of flavors and textures.
For the Chocolate Hot Milk Sponge 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 (29g) cocoa powder
- 1 level tablespoon (13g) baking powder
- ½ teaspoon salt
- ¼ cup (60ml) milk (35% fat)
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 7 oz (200g) butter at room temperature
- 2 cups (250g) confectioners sugar
- Some chocolate shavings or sprinkles for decoration
Equipment Required
To prepare a delicious Chocolate Hot Milk Sponge Cake, you will need the following essential equipment:
- Two 9-inch round cake pans
- Parchment paper
- Small saucepan
- Mixing bowl
- Whisk
- Handheld electric mixer or stand mixer with whisk attachment
Having these tools ready will ensure a smooth and efficient baking process for your chocolate hot milk sponge cake.
Prepare the Ingredients
Preparing the ingredients is a crucial step in creating a delicious Chocolate Hot Milk Sponge Cake. Ensuring that each component is measured and prepped correctly will set the stage for a successful baking experience.
Preheat and Prep
- Arrange the oven rack in the middle position and preheat the oven to 325 degrees Fahrenheit.
- Grease and flour a 12-cup tube pan or Bundt cake pan to prevent sticking.
- Sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of salt in a medium bowl.
- Measure 1 cup of milk, 1/2 teaspoon of vanilla extract, 4 eggs at room temperature, and 2 cups of granulated sugar for the cake batter.
- Sift 2 cups of powdered sugar for the chocolate butter icing to ensure a smooth and lump-free texture.
- Measure 2 tablespoons of Cadbury’s Bournville cocoa for both the cake and the chocolate butter icing.
Directions
Making the Sponge Cake
- Preheat your oven to 325 degrees and adjust the rack to the middle position. Grease and flour a 12-cup tube pan or Bundt cake pan.
- In a medium bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of salt.
- In a small saucepan over low heat, melt 1/2 cup of butter. Stir in 1 cup of milk and 2 teaspoons of vanilla extract until hot but not boiling. Set aside.
- In an electric mixer with the whisk attachment, beat 4 room temperature eggs and 2 cups of granulated sugar on medium-high speed for 5 minutes or until tripled in volume.
- Slowly add the hot milk mixture to the egg and sugar mixture on low speed until incorporated.
- Gradually add the dry ingredients in two batches, mixing after each addition until just incorporated.
- Pour the batter into the prepared pan and bake for about 50-60 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- In a small bowl, blend 2 tablespoons of Cadbury Bournville cocoa with 3 tablespoons of boiling water. Allow it to cool.
- Once cooled, use this cocoa mixture along with other ingredients such as butter and icing sugar to prepare a delicious chocolate buttercream frosting.
- Ice the cooled sponge cake with the buttercream frosting, or dust it with powdered sugar for a simpler finish.
- Your decadent Chocolate Hot Milk Sponge Cake is now ready to be enjoyed!
Assemble the Cake
To assemble the Chocolate Hot Milk Sponge Cake, follow these simple steps:
- Prepare the Cake Layers:
- Once the cake layers have cooled, level the tops if needed to create a flat surface for stacking.
- Frosting the Layers:
- Place one cake layer on a serving plate or cake stand.
- Spread a generous amount of chocolate buttercream frosting on top of the cake layer.
- Carefully place the second cake layer on top of the frosting.
- Covering the Cake:
- Use the remaining frosting to cover the top and sides of the cake evenly. You can create decorative patterns using a spatula or piping bag.
- Final Touch:
- Optionally, decorate the cake with chocolate shavings, sprinkles, or fresh berries for a delightful presentation.
- Serve and Enjoy:
- Once assembled, refrigerate the cake for at least 30 minutes to allow the frosting to set.
- Slice the cake using a sharp knife dipped in hot water for clean cuts.
- Serve the Chocolate Hot Milk Sponge Cake and indulge in its rich flavor and melt-in-your-mouth texture.
By following these easy steps, you’ll have a visually appealing and scrumptious Chocolate Hot Milk Sponge Cake that is sure to impress your guests and satisfy your sweet cravings.
Tips for Perfect Results
Baking a perfect Chocolate Hot Milk Sponge Cake requires attention to detail and some tips to ensure a delightful outcome. Here are some essential guidelines to help you achieve the best results:
Cake Texture
To achieve the ideal texture for your Chocolate Hot Milk Sponge Cake, ensure proper measuring of ingredients. Use a kitchen scale for accurate measurements of flour, sugar, and other dry ingredients. Be precise with the baking powder amount to give the cake the right amount of lift and a light, airy texture.
Frosting Application
For a flawless finish on your cake, make sure the buttercream is at the right consistency before applying it. The buttercream should be smooth and spreadable without being too runny or stiff. Start frosting the cake from the center and work your way outwards for even coverage. Consider using an offset spatula for a smooth and professional-looking finish on your Chocolate Hot Milk Sponge Cake.
Make Ahead Instructions
After enjoying the delightful taste and texture of the Chocolate Hot Milk Sponge Cake, you may find yourself wanting to make it ahead of time for convenience. Fortunately, this cake allows for some preparation ahead of serving, ensuring that you can savor its flavors without the stress of last-minute baking. Here are the steps to help you make this cake ahead:
- Cool Completely: Once the cake has finished baking and is removed from the oven, allow it to cool completely in the pan before transferring it to a serving plate. This cooling process is crucial for the cake to set properly.
- Wrap and Refrigerate: After the cake has cooled, wrap it tightly with plastic wrap or aluminum foil to keep it fresh. Refrigerate the cake until you are ready to serve it. Proper wrapping helps maintain the cake’s moisture and prevents it from drying out.
- Thaw Before Serving: When you are ready to enjoy the cake, remove it from the refrigerator and let it sit at room temperature to thaw for about 1-2 hours before serving. Thawing the cake ensures that it regains its soft texture and flavors.
By following these simple steps, you can prepare the Chocolate Hot Milk Sponge Cake ahead of time, allowing you to enjoy its delectable taste with ease. This make-ahead method is especially convenient for occasions when you want to have a homemade dessert ready to serve without the last-minute rush.
Storage Tips
After baking a delicious Chocolate Hot Milk Sponge cake, proper storage is essential to maintain its freshness and flavor. Here are some tips to help you store your cake effectively:
1. Cool Completely:
- Allow the cake to cool completely at room temperature before storing. This helps prevent condensation, which can make the cake soggy.
2. Wrap Well:
- Once cooled, wrap the cake tightly in plastic wrap or aluminum foil to protect it from drying out and absorbing odors from the fridge.
3. Refrigerate:
- Store the wrapped cake in the refrigerator, especially if it has a perishable filling or frosting. This helps maintain its freshness for an extended period.
4. Avoid Moisture:
- To prevent the cake from becoming too moist in the fridge, consider placing a paper towel or parchment paper under and over the cake before wrapping.
5. Freeze for Longer Storage:
- For longer storage, you can freeze the cake. Wrap it well in multiple layers of plastic wrap and aluminum foil to prevent freezer burn.
- When ready to serve, thaw the frozen cake in the refrigerator overnight. This gradual thawing process helps retain the cake’s texture and moisture.
By following these storage tips, you can ensure your Chocolate Hot Milk Sponge cake stays fresh and delicious so you can enjoy it over several days without compromising its quality.
Conclusion
Creating a Chocolate Hot Milk Sponge cake is a delightful experience that results in a decadent treat with a light and airy texture. The versatility of this cake allows for various topping options, making it a versatile dessert for any occasion. By following the detailed guide provided, you can master the art of preparing this delicious cake with ease. Remember to pay attention to ingredient preparation and measuring to ensure the perfect outcome. With the right equipment and key ingredients in hand, you’ll be ready to impress your guests with a homemade Chocolate Hot Milk Sponge cake topped with rich chocolate buttercream frosting. Utilize the storage tips shared to keep your cake fresh and delicious for days, and follow the make-ahead instructions for added convenience. Enjoy the delightful flavors of this cake while savoring every moist and flavorful bite.