Chocolate hot milk sponge

Chocolate hot milk sponge

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 8
  • Easy
  • 20 minutes
  • 18 minutes
  • Rooiberg Winery Red Muscadel 2010


  • 4 eggs
  • 230 g caster sugar
  • 240 g flour
  • 4 T cocoa
  • 1 T baking powder
  • 1/2 t salt
  • 1 cup milk
  • 125 g butter
  • 1 t vanilla extract

Cooking Instructions

Preheat the oven to 180°C.

Grease and line a 22 x 7 cm ring or bundt cake tin.

Cream the eggs and caster sugar until light and fluffy.

Sift the flour, cocoa, baking powder and salt, then fold into the egg mixture.

Place the milk and butter in a saucepan over a medium heat, then add the vanilla extract. Allow the butter to melt, then stir into the batter.

Pour the batter into the cake tin and bake for 20-30 minutes, or until a skewer inserted comes out clean.

Remove from the tin and cool. Ice with chocolate drizzle icing.

Cook’s note: This cake can be presented in many ways, from round and bundt to loaf shapes. It can be served with different toppings too, with various forms of icing or chocolate letters

To make chocolate letters to decorate the cake, pipe melted chocolate outlines of letters onto a silicone mat on a baking tray. Fill with chocolate, then chill until set. Carefully remove with a lifter to decorate the cake.

To make cracked chocolate, pour melted chocolate onto a large piece of greaseproof paper and spread evenly. Gently roll up the paper and chill until the chocolate is hard. Carefully unroll to crack the chocolate.

Browse more cake recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes


  • default
    Louise Davies
    July 16, 2019

    This is my best recipe ever. I must have baked this cake close to 80 times since I bought this magazine. I still have it and the cover is full of evidence that I used it multiple times. It is quick and have never ever flopped. The best and quickest way ever. Thank you team. Love love this one