Chocolate Hot Milk Sponge
Indulge in the airy decadence of Chocolate Hot Milk Sponge, a classic cake with a rich cocoa flavor and melt-in-your-mouth texture. This crowd-pleasing dessert features a unique hot milk and butter mixture that creates an ultra-smooth batter, yielding a light yet moist sponge. Perfectly balanced with the deep notes of cocoa powder and the sweetness of creamy sugar-vanilla undertones, this cake is ideal for birthdays, tea time, or any celebration. With just 15 minutes of prep and 25 minutes in the oven, this simple yet impressive recipe promises bakery-quality results with minimal effort. Serve it as-is, dusted with powdered sugar, or pair it with whipped cream or frosting for an elevated finish. Whether you're a beginner baker or a seasoned pro, this Chocolate Hot Milk Sponge is destined to be a go-to favorite.
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 30 grams Cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 3 large Eggs
- 200 grams Granulated sugar
- 1 teaspoons Vanilla extract
- 120 milliliters Whole milk
- 60 grams Unsalted butter
Instructions
Preheat your oven to 175°C (350°F). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, beat the eggs and granulated sugar on high speed until the mixture is pale, thick, and tripled in volume, about 5-7 minutes.
Add the vanilla extract to the egg mixture, and gently fold in the dry ingredients in three additions, being careful not to deflate the batter.
In a small saucepan, heat the milk and butter over low heat until the butter is melted and the mixture is hot but not boiling. Remove from heat.
Take a small portion (about 1/2 cup) of the batter and mix it into the hot milk mixture to temper it. Gradually fold the tempered milk mixture back into the batter until well combined.
Pour the batter into the prepared cake pan and gently smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before serving or frosting.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 2131 mg | 93% | |
| Total Carbohydrate | 342.4 g | 125% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 207.9 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 308 mg | 24% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1031 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
