Chocolate Hot Milk Sponge Best Recipes

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CHOCOLATE HOT MILK SPONGE

2022-09-28



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

VICTORIAN HOT MILK SPONGE CAKE

2022-09-28



Victorian Hot Milk Sponge Cake image

Make and share this Victorian Hot Milk Sponge Cake recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients:

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 dash salt
  • 1 egg
  • 1/2 cup sugar
  • 1/4 cup milk
  • 1 tablespoon butter

Steps:

  • Preheat oven 350 degrees.
  • Grease and lightly flour a 9x1 1/2 inch or 8x 1/2 inch round baking pan. In a small mixing bowl stir together flour, baking powder and salt. Set pan and flour mixture aside.
  • In a medium mixing bowl beat egg with an electric mixer on high speed for 3 to 4 minutes or until thick and lemon-colored. Gradually add sugar, beating on medium speed 4 to 5 minutes or until sugar is almost dissolved. Add flour mixture. Beat low to medium speed "just until combined".
  • In a small saucepan heat the milk and butter just until butter melts. Stir warm milk mixture into egg mixture. Pour batter into prepared pan; spread evenly.
  • Bake about 18 minutes or until cake top springs back when touched. Cool cake in pan on a wire rack for 10 minutes. Loosen cake from sides of pan. Invert cake onto a wire rack and cool completely.
  • To make ahead, wrap cooled cake in freezer wrap or foil and freeze for up to 1 month. Thaw at room temperature before using.

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