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Chocolate Hot Milk Sponge Cake

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A wonderfully light, moist chocolate cake with a tender crumb and rich chocolate flavor. This old-fashioned recipe uses the magic of hot milk to create an exceptionally soft texture that melts in your mouth. Simple to make with basic ingredients, this versatile cake is perfect for layering with frosting or enjoying on its own with a light dusting of powdered sugar.

Ingredients

Scale

For the Chocolate Hot Milk Sponge Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ⅔ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup whole milk
  • ½ cup (1 stick) unsalted butter
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot coffee

For the Chocolate Ganache Frosting (Optional):

  • 12 oz (about 2 cups) semi-sweet chocolate chips
  • 1½ cups heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Simple Chocolate Glaze (Optional Alternative):

 

  • 1 cup powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 2–3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter

Instructions

  1. Prepare the Baking Pan: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking pan. Line the bottom of round pans with parchment paper for easier removal.
  2. Mix the Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Heat the Milk and Butter: In a small saucepan over medium heat, warm the milk and butter together just until the butter melts. Do not let it boil. Remove from heat and stir in vanilla extract.
  4. Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients. Add the eggs and beat slightly with a fork. Pour in the hot milk mixture and mix with an electric mixer on medium speed for about 2 minutes until smooth and well combined.
  5. Add Hot Water or Coffee: Gradually stir in the hot water or coffee. The batter will be very thin – this is normal and creates the moist texture.
  6. Bake the Cake: Pour the batter evenly into the prepared pan(s). Bake for 30-35 minutes for round pans or 35-40 minutes for a 9×13-inch pan, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool the Cake: Allow the cake to cool in the pan(s) for 10 minutes, then turn out onto wire racks to cool completely before frosting or glazing.
  8. Make the Chocolate Ganache Frosting (Optional): Place chocolate chips in a medium heatproof bowl. Heat the heavy cream in a saucepan just until it begins to simmer around the edges (do not boil). Pour the hot cream over the chocolate and let stand for 1 minute. Add butter, then whisk until smooth and the chocolate is completely melted. Stir in vanilla extract and salt. Let cool at room temperature, stirring occasionally, until it thickens to a spreadable consistency, about 1-2 hours.
  9. Make the Simple Chocolate Glaze (Optional Alternative): In a medium bowl, sift together powdered sugar and cocoa powder. Add 2 tablespoons milk, vanilla extract, and melted butter. Whisk until smooth, adding more milk as needed to reach desired consistency. The glaze should be thick but pourable.
  10. Frost or Glaze the Cake: Once the cake is completely cool, spread the ganache frosting between layers and over the top and sides of the cake. For a 9×13-inch cake, simply spread the frosting over the top, or drizzle with the simple chocolate glaze.

Serving Suggestions:

 

Serve slices of this indulgent cake with a dollop of whipped cream, fresh berries, or a scoop of vanilla ice cream. For a simple but elegant presentation, dust with powdered sugar and garnish with chocolate shavings or cocoa nibs. This cake pairs perfectly with a glass of cold milk, hot coffee, or a dessert wine for special occasions.

Notes

Pro Tips:

  • Using hot coffee instead of hot water intensifies the chocolate flavor without adding a coffee taste.
  • Sift the cocoa powder to prevent lumps in the batter.
  • The batter is very thin – don’t be alarmed! This creates the cake’s signature moist texture.
  • For an extra moist cake, brush the layers with simple syrup before frosting.

Common Mistakes to Avoid:

  • Overmixing the batter after adding the flour, which can make the cake tough.
  • Opening the oven door too early during baking, which can cause the cake to sink.
  • Not allowing the cake to cool completely before frosting, which will cause the frosting to melt.

Storage Instructions:

Store the unfrosted cake at room temperature, covered with plastic wrap, for up to 2 days. Frosted cake should be stored in the refrigerator, covered, for up to 5 days. Bring refrigerated cake to room temperature before serving for the best flavor and texture. For longer storage, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.

 

Enjoy your Chocolate Hot Milk Sponge Cake!

Find it online: https://bakesbliss.com/chocolate-hot-milk-sponge-cake/