Chocolate Milk Sponge Cake

By Foodies of South Africa · 90 min

Ingredients

Instructions

1. Preheat the oven to 180°C and grease a 20 cm baking dish. Whisk the milk powder into 3 cups of hot water in a measuring jug until well combined, then set aside.
2. In a medium bowl, whisk together the flour, ½ cup cocoa powder and baking powder. In a large bowl, beat the eggs and sugar until light and fluffy, about 5 minutes. Add ½ cup of the milk mixture and mix. Gently fold in the dry ingredients without overmixing.
3. Pour the batter into the dish and bake for 50 to 60 minutes, until a toothpick inserted in the centre comes out clean.
4. Whisk together 1 tin condensed milk, 2½ cups of the milk mixture and 2 tablespoons cocoa powder until smooth. Poke holes all over the cooled cake with a fork. Slowly pour the soak over the cake so it absorbs evenly. Refrigerate for at least 2 hours, or overnight.
5. Whip the cold cream until soft peaks form, add 2 tablespoons cocoa powder, then continue whipping until stiff peaks form.
6. Spread the cocoa cream evenly over the soaked cake and dust with extra cocoa powder.
7. Cut into squares and serve.

Summarized from Foodies of South Africa's video. Watch it for the details.

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