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South African   -   Chocolate Hot Milk Sponge   adapted from South African Gourmet Food and Wine by Rosen & Loon

Description
Ingredients
  • 1 1/4 Cups Flour
  • 1/3 Cup Cocoa
  • 1 Pinch Salt
  • 2 Teaspoons Baking Powder
  • 5 Medium Eggs
  • 1 1/4 Cups Sugar
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Vanilla
  • 1 Ounce Dark Chocolate -- Melted
  • 1/2 Cup Milk
  • 4 Ounces Butter
  • *** Chocolate Cream Filling -- ***
  • 1 Cup Cream
  • 2 Tablespoons Powdered Sugar
  • 2 Tablespoons Hershey's Liquid Chocolate
  • 1 Tablespoon Cocoa
  • 1 Teaspoon Vanilla
Directions 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 chocolate. Place milk and butter in saucepan and stir until butter has melted and mixture comes to a boil. Add alternately to the egg mixture with sifted dry ingredients. Pour into 2 9 inch floured pans and bake at 350 for 15-20 minutes. Cool and fill and frost as desired.
Filling instructions
Beat all ingredients until spreading consistency. Decorate with white chocolate shavings.
Serves 10
Time to Make 0:00



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