Condensed Milk Chocolate Cake
A rich and moist chocolate cake made with sweetened condensed milk, perfect for any occasion and forgiving for novice bakers.
Ingredients
For the cake
- 1 can Sweetened condensed milk About 14 ounces
- 1.5 cups All purpose flour
- 0.5 cups Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 large Eggs Room temperature
- 0.5 cups Neutral oil (canola or vegetable)
- 0.75 cups Milk or buttermilk
- 2 teaspoons Vanilla extract
- 0.5 cups Hot coffee or hot water Coffee enhances chocolate flavor
For the ganache (optional)
- 1 cup Chocolate chips or chopped chocolate
- 0.5 cups Heavy cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your pan and add a parchment strip if you are using round pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, neutral oil, condensed milk, milk (or buttermilk), and vanilla to the dry ingredients. Whisk until smooth.
- Stir in the hot coffee or hot water slowly while whisking. The batter will be thin, which is normal.
Baking
- Pour the batter into your prepared pan and bake. For a 9x13 pan, start checking around 30-35 minutes; for two 8-inch round pans, check around 25-30 minutes.
- A toothpick should come out with a few moist crumbs.
Cooling and Ganache
- Allow the cake to cool in the pan for about 15 minutes, then cool completely.
- If using ganache, warm the cream until steaming, pour it over the chocolate, let it sit for 2 minutes, then stir until glossy. Pour it on the cooled cake.
Notes
Avoid overbaking to keep the cake moist. Use hot coffee for better chocolate flavor. For a thicker ganache, cool the cake completely before pouring.