Hot Milk Chocolate Sponge Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
• In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar; beat until light and fluffy, 4 to 5 minutes.
• Whisk together the flour and baking powder, and add to egg mixture until just combined.
• In a saucepan, heat 1/2 cup milk and 2 tablespoons butter until butter is melted. Gradually pour into the batter, mixing constantly. Pour into prepared pan.
• Bake in preheated oven until cake is golden and a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.
• Remove cake from oven; preheat oven's broiler.
• Beat 1/4 cup brown sugar and 2 tablespoons butter until combined. Stir in milk to desired consistency. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 3 to 4 minutes, till golden.

Steps:

• 1. Beat eggs until very fluffy and light colored. Add sugar slowly, the add vanilla.
• 2. Mix together the flour and baking powder. Set aside.
• 3. Heat butter and milk on the stove, and remove from heat when the butter has melted. This can also been done in a microwave.
• 4. Alternately add milk mixture and flour mixture into egg mixture. Mix on low speed, then pour into a greased and floured fluted cake pan, or angel food pan. Bake at 375 for 35-40 minutes.
• 5. *you can substitute orange, lemon, or almond flavoring for the vanilla, or you can use a combination of several to give it your own signature flavor. My grandmother used orange and/or almond, but my mom used vanilla & almond.
• 6. My mom always iced this cake with chocolate icing, but my grandmother would glaze the cake with and orange & almond glaze. You can even sprinkle this with powdered sugar or fresh fruit for an easy and delicious way to serve this.

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

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir butter, white sugar, and brown sugar together in a bowl; add vanilla extract and mix well. Stir eggs, 1 at a time, into butter mixture until smooth.
• Sift flour, cocoa powder, and salt together in a separate bowl. Stir flour mixture, alternating with buttermilk, into butter mixture until batter is smooth, adding more buttermilk if needed to thin out batter. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter and line two 20cm sandwich tins with baking parchment.
• Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.
• Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.
• Once combined, add 1 more large egg and another third of the flour mixture and work that in.
• Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.
• Divide the mixture between the tins and smooth the top with the back of a spoon.
• Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.
• Meanwhile, make the buttercream by melting 50g dark or milk chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn't touch the water. Leave to cool.
• Beat 85g softened unsalted butter and half of the 175g sieved icing sugar together until light and fluffy. Add the remaining icing sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.
• To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge.
• Put the second cake on top and push down very gently. Spread the remaining icing over the top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour and baking powder. Set aside. Heat milk and butter in a small saucepan until just boiling, then remove from heat and set aside.
• Beat eggs until thick and pale yellow in color. Beat in sugar, salt, vanilla and almond extract. Reduce mixer speed to medium and add hot milk in a steady stream. Quickly beat in flour mixture. Spread batter into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until the center springs back when lightly tapped.

Steps:

• Position rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C). Butter a 9-inch round layer pan and line with a parchment circle.
• In a small saucepan, heat the milk and butter to almost boiling. Set aside.
• Sift together the flour, baking powder, and salt in a triple sifter. Set aside.
• Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes. Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well. Scrape the sides of the bowl occasionally. The mixture will thicken and turn light yellow in color.
• Reduce mixer speed to medium. Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds. Immediately add the dry ingredients all at once, and beat just until blended, scraping the sides of the bowl as necessary. Increase mixer speed to medium-high and beat 10 seconds. The batter will be very thin. Remove the bowl from the mixer and quickly pour the batter into the prepared pan.
• Bake 30-35 minutes, or until the cake begins to come away from the sides of pan and is golden brown and springy to the touch.
• Set on a cake rack to cool for about 10 minutes. Run a thin knife around the sides of the pan to loosen. Invert pan onto the rack sprayed with nonstick coating and peel off the parchment paper. Invert again to finish cooling right-side up. Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days. For longer storage, freeze.

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth. , In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.