HOT MILK CHOCOLATE SPONGE CAKE
1 1/2 c. cake flour (not self-rising)
2 Tbsp. cocoa
2 tsp. baking powder
pinch of salt
3 eggs
1 1/4 c. sugar
3 oz. (6 Tbsp.) butter
3/4 c. milk
Preheat oven to 375 degrees. Spray 2 (8-inch) round cake pans with Pam, line with wax
paper and spray again. Spray only bottom of pans, not sides. Sift together flour, cocoa,
baking powder and salt and set aside. Beat eggs well and add sugar gradually. Beat very
well, until thick and lemon-colored. Add the dry ingredients, mixing until combined. Do
not overbeat.
Melt the butter in the milk and bring to a boil. When boiling, add immediately to mixture.
Pour into pans and bake for approximately 20 minutes. Test for doneness (the cake must
spring back when touched lightly). The cake can be iced with Chocolate Whipped Cream
Frosting or any other of your choice.
Chocolate Whipped Cream Frosting:
3 oz. (1/2 c.) semi-sweet chocolate morsels
2 Tbsp. honey
1 Tbsp. water
pinch of salt
1 c. (1/2 pt.) heavy cream
Place chocolate, honey, water and salt in pot over very low heat until melted and very
smooth, stirring constantly so it does not burn. (This could be put in microwave instead,
on High, for 30 seconds or until melted.) Cool to room temperature. Whip cream until soft
peaks form. Very gradually, fold some of whipped cream into cooled chocolate in order to
lighten chocolate (so it will not collapse the cream). Then fold lightened chocolate
mixture into whipped cream. Frost cake and refrigerate. This will make enough icing for
the Hot Milk Chocolate Sponge Cake.
Note: Icing recipe adapted from "Maida Heatter's Book of Great Chocolate
Desserts".
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