Chocolatehotmilksponge Recipes

CHOCOLATE SPONGE CAKE

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.

SPIKED HOT CHOCOLATE RECIPE BY TASTY

Steps:

• Add the sugar and cocoa powder to a slow cooker and whisk to combine.
• Add the milk and whisk to incorporate. Turn the heat setting to high, cover, and warm for 30-60 minutes, until steaming. Once steaming, reduce the heat setting to warm.
• Add the peppermint schnapps. Whisk to combine and to ensure the sugar and cocoa powder are fully dissolved. Add the marshmallows.
• Ladle into mugs and top with whipped cream and crushed peppermint candies.
• Enjoy!

HOT MILK SPONGE CAKE I

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.

CHOCOLATE SPONGE CAKE

Steps:

• In a saucepan, combine 1/3 cup each sugar and water over medium-high heat and cook, stirring, until sugar dissolves. Remove simple syrup from heat; let cool.
• Preheat oven to 425 degrees. Butter two 8-by-2-inch round cake pans. Line bottoms with parchment rounds; butter parchment. In the bowl of a standing mixer fitted with the whisk attachment, combine eggs and remaining 1 cup sugar. Whisk on medium speed until quadrupled in volume and mixture holds a 3-second ribbon, about 10 minutes. Whisk in vanilla.
• In a bowl, combine cocoa and flour. Sift over egg mixture; using a large rubber spatula, carefully fold into egg mixture, cutting through center and lifting gently over sides. Divide batter among prepared pans. Bake until cake pulls away from sides of pan and is springy to touch, 15 to 17 minutes. Remove from oven. Run a small knife around sides of pan. Invert onto rack; remove parchment, and re-invert onto rack to cool completely.
• Using a serrated knife, trim tops of cakes horizontally to level surface. Halve each cake horizontally to form 2 layers. Transfer 1 layer to a serving platter; generously brush with simple syrup and spread 3/4 cup frosting on top. Set another cake layer on top, and repeat process with remaining simple syrup, frosting, and cake layers. Frost top and sides of cake in a swirling motion. Refrigerate until set, about 1 hour.

EASY HOT CHOCOLATE SPOONS

Steps:

• Place chocolate chips in a microwave-safe bowl and microwave for 1 minute. Stir, then continue to heat it for 30-second intervals until melted.
• Once melted, dip your spoon into the bowl & stir it around to make sure its all covered in chocolate.
• Set the spoon on a tray covered with parchment paper & add sprinkles.
• Once the chocolate has hardened, place in a cellophane bag with a few marshmallows & add a decorative tie.
• To enjoy- stir into 8-10 oz of warm milk.

HOT CHOCOLATE SPOONS

Steps:

• Place the chocolate into a microwave safe bowl.
• Melt on high for approximately 2 minutes, stopping at 30 second increments to stir. Remove from microwave when you notice the chocolate is almost completely melted. Allow to sit for a minute and stir.
• Place 1/3 c. of the melted chocolate into each compartment of the ice cube mold.
• Add mini marshmallows to the top and gently press down to make sure all the marshmallows are touching the chocolate.
• Add the spoons to the middle of each mold.
• Place in the freezer for 15-20 minutes or until completely set.
• Heat up 2 c. of whole milk (or milk of choice) in a small sauce pan over medium heat for a few minutes. Once heated, pour into a large mug and melt the hot chocolate spoon until smooth. Makes 2 servings for 1 spoon.

CHOCOLATE HOT MILK SPONGE

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.

HOT CHOCOLATE SPOONS

Steps:

• Set up a double boiler.
• Place the chocolate into the double boiler and mix until melted.
• Once the chocolate is melted add in the sugar and vanilla and mix.
• Scoop the hot chocolate mixture onto your spoons and place onto parchment paper.
• Decorate and top as desired.

MILK CHOCOLATE HOT FUDGE

Steps:

• Break up chocolate bars in small saucepan and cover with the sweetened condensed milk. Heat over medium-low until melted and smooth (unless you used the toffee and almond Symphony bar), adding evaporated milk teaspoons at a time to thin to the desired consistency. Use on ice cream, with fruit or just about anything.

CHOCOLATE FLUFF SPONGE

Steps:

• Separate egg yolks.
• Beat whites until fluffy, add sugar and beat well.
• Beat in yolks followed by golden syrup.
• Sift dry ingredients and fold into mixture.
• Place mixture in lined tin (20-23cm).
• Bake approximately 20 minutes(may take a bit longer) in moderate oven.
• Ice cake with chocolate icing and put a chopped up peppermint crisp (topping of choice) on top.
• Fill with whipped cream.