Milk Chocolate Sponge Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and grease two 20cm round cake pans. Line the bottoms with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

3. 3

   In a large mixing bowl, whisk together the butter and eggs until light and fluffy. Add the milk and vanilla extract, and whisk until well combined.

   Tip: Use a hand mixer or stand mixer for this step.

4. 4

   Gradually add the dry ingredients to the wet ingredients, whisking until smooth.

5. 5

   Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Optional: Add a teaspoon of instant coffee powder to the melted chocolate for a deeper flavor.

6. 6

   Fold the melted chocolate into the cake batter until well combined.

7. 7

   Divide the batter evenly between the prepared pans and smooth the tops.

8. 8

   Bake for 20-25 minutes, or until the cakes are golden brown and springy to the touch.

9. 9

   Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

10. 10

    Once the cakes are completely cool, place one layer on a serving plate and top with the remaining layer.

    Tip: Optional: Dust with powdered sugar or frost with a milk chocolate ganache for an extra-special treat.