This beautiful cake, a variety of condensed Milk, is a recent discovery. My family and friends call it “a very good chocolate cake”; however, a better phrase is “the very best chocolate cake.”
The evidence is indisputable. It’s a soft, smooth chocolate cake with shiny Ganache toppings perfect for any occasion and guaranteed to impress even if you only impress yourself.
There is nothing quite like a delicious chocolate cake topped with Ganache frosting. There are many types of desserts and pastries, but there’s something divine and perhaps even sinful about the bite of chocolate cake.
There are numerous variations of chocolate cake available there, and I’ve had the pleasure of trying several. Here’s my latest discovery – the cake is sugar-sweetened condensed Milk.
This moist, rich chocolatey cake is easy to make and also quick. It can be whipped and baked in a matter of minutes. So let’s get baking!
The reason behind condensed Milk?
Condensed Milk, also referred to as sweetened condensed, is used in a variety of ways. It is used to sweeten coffee, sprinkle it on the top of pies, make dulce de leche, and many more.
Did you know that you can bake using condensed Milk?
Condensed Milk is a product to try while baking. It’s sweetened, obviously, and you do not require any sugar or other ingredients in the baked goods. One cup of condensed Milk is all you require to get the “just right” amount of sweetness.
In addition to bringing sweetness, condensed dairy offers other benefits. In baked products, condensed Milk adds softness, moisture as well as flavor to the baked recipe. It also gives color to the cake that is apparent when cakes are not made with chocolate.
Can I substitute condensed Milk?
Don’t let the name mislead you. When purchasing this product, you will look at sweetened condensed and condensed Milk. They’re one and the same, which is why each is sweetened. Condensed Milk without sweetener is sold under the name of evaporated Milk.
Condensed Milk is the most delicious and sweet Milk. It is often used to make puddings, ice creams, and cakes.
However, if you don’t possess any of them in the pantry, This is how to do it:
- Make use of evaporated Milk.
The second alternative is to make use of evaporated Milk. It’s similar consistency. However, it isn’t sweetened with sugar. Sweetened condensed Milk is an uncomplicated mixture that is made of evaporated dairy and sugar. It is possible to turn the sweetened condensed Milk you evaporated into sweet condensed Milk. Add 1 1/2 cups sugar to every 12oz. of evaporated Milk. The mixture should be brought to a boil, then simmer until the sugar has dissolved and the mixture has slightly thicker.
- Make use of dry milk powder that is not fat.
Another option or alternative to making condensed Milk is to mix dry milk powder that is non-fat with boiling water and sugar, and you’ll have a condensed milk mix that you can make into the cake.
- Condensed Milk that is lactose-free is recommended.
If you’re trying to make condensed Milk made without lactose, it can be done in the following manner: Choose Milk that is lactose-free or almond milk. Mix three cups of lactose-free Milk with two-thirds to three-quarters of a cup of sugar and cook until the mix is reduced by 12 cups.
Many also make use of coconut cream instead of condensed Milk. I haven’t personally tried it. However, others have said that it is effective. If you do decide to test it, remember that it could alter the taste of the cake.
NOTE: Don’t mix coconut cream with cream made from coconut!
Can I make this cake without Eggs?
You can certainly make this cake without eggs! I used an egg because I do it all the time, but it’s not essential for this recipe.
If you’re looking to make an egg-free cake, you can do it. Condensed Milk behaves like an egg and gives it the required binding properties.
The additional 1 cup of condensed Milk replaces an egg. You can apply this trick to other recipes as well!
What does this condensed Milk Chocolate Cake Taste Like?
If you don’t believe me, accept my word to believe that the cakes are magical. I’ll try my best to convince you.
It’s extremely chocolaty because of the cocoa powder that is in the batter. Additionally, there’s an additional chocolate layer in the form of ganache, just in case you need more chocolaty delight.
It’s smooth, soft, and delicious because of the sweetened condensed Milk. Because the Milk is already so sweet, you don’t have to add more sugar. Already, it has the ideal amount of sweetness.
The cake is also delightfully creamy. A lot of cakes require oils. However, this cake that has butter is amazing.
If I’ve succeeded in convincing you, let’s go into the kitchen. If you’re still not convinced, there’s always I’ll be back!
How to Make this Condensed Milk Chocolate Cake
Bake at 350 F.
Line 9-inch springforms with baking paper, the bottom and the sides.
Within a bowl, whisk together cocoa, flour along with baking soda.
In a separate bowl, beat condensed dairy, eggs, vanilla, and butter.
Incorporate the dry ingredients, and mix until smooth.
Put the mixture into your springform pan. Tap it lightly on the counter to get rid of air bubbles.
Bake the cake for 30 minutes.
Let the cakes cool on an uncooked wire rack.
Create the Ganache: Put the butter and chocolate in the bowl.
Let the cream come to low heat on your stove. Then, pour the cream on top of the chocolate. Allow it to stand for two minutes. Begin stirring slowly until the chocolate has melted.
Spread the ganache all over the cake, and then place it in the refrigerator for a minimum of thirty minutes, or till the ganache has firm.
Slice the cake in half and serve it with whipped cream, ice cream as well, and fresh strawberries.
Condensed Milk Chocolate Cake
yield: 1 CAKE (9 SLICES) Time to prepare: 15 minutes Cooking time: 30 minutes Total time: 45 Minutes
This chocolatey, rich, and velvety cake is made from condensed Milk and is perfectly sweet and soft!
To make the Cake:
- 1 3/4 cup all-purpose flour
- 3 tablespoons cocoa powder
- 2 1 tsp baking powder
- 1 1/4 cups condensed Milk 1 1/4 cup condensed
- 1 egg
- 1 cup of melted, cooled butter
- 1 1/2 tsp vanilla extract
To make the Ganache:
- 7 oz. chopped chocolate
- 2 Tbsp butter
- Half cup thick cream
- Bake at 350 F.
- Line 9-inch springforms with baking paper, the bottom and the sides.
- Within a bowl, mix together cocoa, flour as well as baking powder.
- In a separate bowl, mix condensed Milk with egg, vanilla, and butter.
- Add the dry ingredients, and mix until it is smooth.
- Put the mixture into your springform pan, then tap it lightly on the counter to get rid of air bubbles.
- Bake the cake for 30 minutes.
- Let the cakes cool on an uncooked wire rack.
- Create the Ganache: Combine the butter and chocolate in the bowl.
- The heavy cream should be brought to a simmer. Simmer on the stove. Then, pour the cream on top of the chocolate. Allow it to stand for two minutes. Begin stirring slowly until the chocolate has melted.
- Pour the ganache on top of the cake and put it in the refrigerator for at minimum about 30 mins or so until the ganache has set.
- Slice the cake in half and serve it with whip cream, ice cream as well as fresh strawberries.
YOUNG: 9 . SERVING SIZE: 1
The Serving Size: CALORIES: 609TOTAL FAT: 39gSATURATED FAT: 24gTRANS FAT: 1gUNSATURATED FAT: 12gCHOLESTEROL: 116mgSODIUM: 374mgCARBOHYDRATES: 57gFIBER: 2gSUGAR: 35gPROTEIN: 9g
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!