This condensed milk chocolate cake is a rich, moist, and decadent dessert that combines the sweetness of condensed milk with the deep flavor of cocoa. It's easy to make and perfect for any occasion. The recipe is straightforward, and the optional chocolate ganache adds an extra layer of indulgence. Whether you're baking for a celebration or simply craving chocolate, this cake is sure to impress.
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Preheat oven to 170°C (340°F). Grease and line an 8-inch round pan or loaf pan.
Sift flour, cocoa powder, baking powder, baking soda, and salt into a bowl and set aside.
In another bowl, whisk condensed milk, eggs, oil, and vanilla until smooth and glossy.
Add the dry ingredients to the wet mixture and mix gently. Pour in the warm milk or water and stir until the batter is smooth and pourable.
Pour batter into the prepared pan and tap lightly to remove air bubbles.
Bake for 40–50 minutes, or until a skewer inserted into the center comes out with moist crumbs.
Allow cake to cool in the pan for 10 minutes, then turn onto a rack to cool completely before frosting.
Heat cream until just hot, pour over chopped chocolate, let sit 2 minutes, then stir smooth.
Spread generously between layers and on top.
Ensure the eggs are at room temperature for better mixing and texture.
Tap the pan lightly to remove air bubbles before baking for an even texture.
Use warm milk or water to help dissolve the dry ingredients and create a smooth batter.
Let the cake cool completely before adding ganache or frosting to avoid melting.
Can I use water instead of milk?
Yes, you can use warm water instead of milk. It will slightly alter the richness but still work well.
How do I know the cake is done?
Insert a skewer into the center of the cake. If it comes out with moist crumbs, the cake is done.
Can I use a different size pan?
Yes, you can use a different size pan, but adjust the baking time accordingly.
Can I make this cake egg-free?
Eggs are essential for the texture and structure of this cake, so it's not recommended to omit them.
How long can I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Welcome to my kitchen corner! I’m yovan, a passionate pastry Chef who believes that every dish tells a story. Through simple ingredients and a little creativity, I love bringing comforting, delicious recipes to life. This blog is my space to share tried-and-true favorites, personal twists on classics, and easy meals that anyone can enjoy — whether you’re home baker or just starting your pastry journey Let’s explore flavors together, one recipe at a time!
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