Condensed Milk Chocolate Cake
This luscious and versatile cake made with condensed milk is my latest discovery. My friends call this a “a very good chocolate cake” but a more appropriate term would be “the very best chocolate cake”.
The facts don’t lie. This soft, velvety chocolate cake with a glossy ganache topping is fit for any celebration and sure to impress – even if you’re just impressing yourself.
I believe there is nothing like a decadent chocolate cake covered with a ganache frosting. There are different types of sweets and pastries, but there is something heavenly, and maybe a little bit sinful, in a piece of chocolate cake.
There are many different versions of the chocolate cake out there, and I’ve tried a few. Now I bring you my latest ‘discovery’ – a cake made with sweetened condensed milk.
This rich, moist chocolatey cake is pretty simple to make, and quick, too. You can have it whipped and baked in no time. So let’s get baking!
Why Condensed Milk?
Condensed milk, also known as sweetened condensed milk, has a variety of uses. We use it to sweeten up coffee, drizzle it over pies, make dulce de leche, and more.
But did you know you can bake with condensed milk?
Condensed milk is something you should try when baking. It is sweetened, of course, so you will not have to add any extra sugar in your baked goods. A cup of condensed milk in this cake is all you need to achieve that “just right” amount of sweetness.
Besides bringing the sweetness, the condensed milk has other benefits. In baked goods, condensed milk lends tenderness, moisture, and flavor to the recipe. It also brings color to the crust, which is obvious in cakes that are made without chocolate.
Can I Substitute Condensed Milk?
First, don’t let the name confuse you. When buying this, you can see sweetened condensed milk and condensed milk. They are one and the same, so both are sweetened. Unsweetened condensed milk is sold as evaporated milk.
Condensed milk is a sweet and rich milk. It is commonly used for puddings, ice creams, and cakes.
But if by chance you do not have any in your cupboard, here is what you can do:
1. Use evaporated milk.
The first option is to use evaporated milk. It has the same consistency, but without the sugar. Sweetened condensed milk is already a simple mix of evaporated milk and sugar. You can turn your evaporated milk into sweetened condensed milk. Simply add 1 ½ cups of sugar for every 12coz. of evaporated milk. Bring the mixture to a boil and simmer until the sugar is dissolved and the mixture I a bit thickened.
2. Use non-fat dry milk powder.
Another substitute or a way to make a condensed milk is by combining non-fat dry milk powder with sugar and boiling water and you will get a mix you can use for the cake.
3. Use lactose-free condensed milk.
If you are trying to make a lactose-free condensed milk, you can do it like this: Choose lactose free milk or a nut milk. Combine 3 cups of lactose-free milk with 2/3 to 3/4 cups of sugar and simmer until the mixture is reduce to 1 cup.
Some also use coconut cream instead of the condensed milk. I have not tried it, personally, but others swear it works. If you try it, just know that it will alter the flavor of the cake.
Note: Don’t confuse coconut cream with cream of coconut!
Can I Make This Cake Without Eggs?
Yes, you can make this cake without an egg! I used one because I always do, but it’s simply not necessary with this recipe.
If you desire an egg-free cake, just skip it. The condensed milk acts like an egg and lends the needed binding abilities.
The extra ¼ cup of condensed milk perfectly replaces one egg. You can use this tip in other recipes, too!
What Does This Condensed Milk Chocolate Cake Taste Like?
If you won’t take my word for it that this cake is magic, let me try to convince you.
The cake is super chocolatey thanks to all the cocoa powder in the batter. Plus, there is an extra chocolate layer in form of the ganache topping, just in case you needed more chocolatey goodness.
It is soft, moist, and delicious thanks to the sweetened condensed milk. Since the milk is already so sweet you don’t even need to add any more sugar. It already has the perfect level of sweetness.
This cake is also deliciously buttery. Many cakes call for oil, but this one with the butter is absolutely fabulous.
If I’ve managed to convince you, let’s move on to the baking. If you still aren’t convinced, well, more for me!
How to Make This Condensed Milk Chocolate Cake
Preheat oven to 350 F.
Line 9-inch springform with baking paper, bottom and sides.
In a mixing bowl, whisk flour, cocoa, and baking powder.
In a separate bowl, beat condensed milk, egg, butter, and vanilla.
Fold in the dry ingredients and stir until smooth.
Pour the batter into the prepared springform pan and tap it gently on the kitchen counter to remove air bubbles.
Bake the cake for 30 minutes.
Cool the cake on a wire rack.
Make the ganache: Place the chocolate and butter in a bowl.
Bring the heavy cream to a gentle simmer on the stove. Pour the heavy cream over the chocolate and let it stand for 2 minutes. Start stirring gently until the chocolate is melted.
Pour the ganache over the cake and place the cake in the fridge for at least for 30 minutes or until the ganache is set.
Slice the cake and serve, with whipped cream, ice cream, or fresh strawberries.
Condensed Milk Chocolate Cake
This velvety, rich chocolate cake made with condensed milk is perfectly soft and sweet!
For the Cake:
- 1 ¾ cup all-purpose flour
- 3 tbsp cocoa powder
- 2 tsp baking powder
- 1 ¼ cup condensed milk
- 1 egg
- 1 cup melted and cooled butter
- 1 ½ tsp vanilla extract
For the Ganache:
- 7 oz. chopped chocolate
- 2 tbsp butter
- ½ cup heavy cream
- Preheat oven to 350 F.
- Line 9-inch springform with baking paper, bottom and sides.
- In a mixing bowl, whisk flour, cocoa, and baking powder.
- In a separate bowl, beat condensed milk, egg, butter, and vanilla.
- Fold in the dry ingredients and stir until smooth.
- Pour the batter into the prepared springform pan and tap it gently on the kitchen counter to remove air bubbles.
- Bake the cake for 30 minutes.
- Cool the cake on a wire rack.
- Make the ganache: Place the chocolate and butter in a bowl.
- Bring the heavy cream to a gentle simmer on stove. Pour the heavy cream over the chocolate and let it stand for 2 minutes. Start stirring gently until the chocolate is melted.
- Pour the ganache over the cake and place the cake in the fridge for at least for 30 minutes or until the ganache is set.
- Slice the cake and serve, with whipped cream, ice cream, or fresh strawberries.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 609Total Fat: 39gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 116mgSodium: 374mgCarbohydrates: 57gFiber: 2gSugar: 35gProtein: 9g
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