Chocolate Sponge with Hot Chocolate Custard Recipe

Preheat oven to 350°F (180°C). Grease and flour a round cake pan.

In a large mixing bowl, beat the eggs and sugar until pale and fluffy.

In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Gradually fold the dry ingredients into the egg mixture, alternating with the milk. Mix until well combined.

Stir in the vanilla extract.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Meanwhile, prepare the hot chocolate custard by heating 1 cup of milk in a saucepan over medium heat until hot but not boiling.

In a separate bowl, whisk together 1/4 cup sugar, 2 tbsp unsweetened cocoa powder, and 2 tbsp cornstarch.

Slowly pour the hot milk into the cocoa mixture, whisking constantly.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.

Remove the cake from the oven and let it cool for a few minutes before transferring to a wire rack to cool completely.

Serve slices of the chocolate sponge cake with a generous drizzle of hot chocolate custard.

Top with whipped cream and chocolate shavings for extra indulgence.