Rich, moist and ultra delicious- this chocolate cake with condensed milk is truly the best eggless chocolate cake recipe you will ever find.
Crafted with just a few ingredients, this decadent chocolate cake will blow your mind away with its flavor and simplicity.
Put it together when you’re craving a little sweet treat or or when you are entertaining and want to serve something that delicious yet easy to make.
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Ingredients For the Recipe
You’ll need just a few pantry staples to make the chocolate cake with condensed milk.
- All purpose flour: 1 cup
- Cocoa powder: 2 tbsp
- Powdered sugar: ¼ cup
- Baking soda: ½ tsp
- Baking powder: 1 tsp
- Butter (melted): ¼ cup
- Condensed milk: ¼ cup
- Milk: ½ cup
- Vanilla essence: 1 tsp
How to Make the Chocolate Cake with Condensed Milk
Once you have all the ingredients ready, here’s what you’ll need to do to make the chocolate cake with condensed milk.
Take a mixing bowl and add all the dry ingredients. Mix well.
Next, take another mixing bowl and add the melted butter and condensed milk. Whisk them together.
Add the milk and vanilla essence next and whisk again.
To this wet mixture, add in the dry mixture little by little. Keep folding and mixing so as not to have any lumps in the final mixture.
Grease a cake pan and transfer the mixture to the cake pan.
If cooking in an oven, cook the cake at 180℃ for 30-40 minutes. If you don't have an oven, then heat a deep bottom vessel and insert a stand on which to put the cake pan. Cover the vessel and let the cake cook for 30-40 minutes over a low to medium flame.
Once the cake looks cooked, use a toothpick to check. If the toothpick comes out clean, the cake is completely cooked.
Cut into triangles and serve warm.
Frequently Asked Questions
I kept this chocolate cake super simple and didn’t use any toppings whatsoever. If you want, you could top the chocolate cake with some frosting or icing of your choice.
A simple chocolate ganache can also do the trick really nicely and you can then top it with some fresh berries or chopped nuts of your choice.
Your leftover chocolate cake will last for up to a week in the refrigerator.
I would recommend placing it in an airtight container to keep it fresh and moist. Then, when you want to serve it, get it out of the refrigerator and let it stay at room temperature for an hour or more.
Tips & Tricks to Make the Chocolate Cake with Condensed Milk
While making this chocolate cake with condensed milk is super easy, you might want to take note of these little tips and tricks too.
- Make sure you use the best quality cocoa powder for this recipe. It really makes a difference in the flavor.
- To add some extra chocolatey deliciousness, throw in some semi sweet chocolate chips or chocolate chunks into the batter.
- To bring a bit of flavor variation, you can also add some sea salt and caramel chips into the chocolate cake.
- Chopped walnuts and pistachios are both great additions to this cake.
- Depending on your personal preference, you could use either all purpose flour or cake flour for this recipe.
- Remember not to overmix the batter if you want the cake to have a soft, spongy and fluffy texture.
- You can also add a dash of cinnamon powder or instant coffee powder to deepen the flavor of the chocolate in this recipe.
- Another great idea is to add a half and half mixture of white sugar and brown sugar for an extra layer of sweetness to the chocolate cake.
Serving Ideas & Suggestions
This decadent and chocolatey cake tastes best when served as a desert after a light meal.
To go the extra mile you can pair it with some vanilla ice cream and a light drizzle of chocolate sauce as well.
Enjoyed making this delicious eggless cake? Inspired to try more recipes? Here are a few different cake recipes you might want to try out.
📖 Recipe
Chocolate Cake with Condensed Milk
Ingredients
- 1 cup All Purpose Flour
- 2 tbsps Cocoa Powder
- ¼ cup Powdered Sugar
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ¼ cup Butter, melted
- ¼ cup Condensed Milk
- ½ cup Milk
- 1 teaspoon Vanilla Essence
Instructions
- Take a mixing bowl and add all the dry ingredients. Mix well.
- Next, take another mixing bowl and add the melted butter and condensed milk. Whisk them together.
- Add the milk and vanilla essence next and whisk again.
- To this wet mixture, add in the dry mixture little by little. Keep folding and mixing so as not to have any lumps in the final mixture.
- Grease a cake pan and transfer the mixture to the cake pan.
- If cooking in an oven, cook the cake at 180℃ for 30-40 minutes. If you don't have an oven, then heat a deep bottom vessel and insert a stand on which to put the cake pan. COver the vessel and let the cake cook for 30-40 minutes over a low to medium flame.
- Once the cake looks cooked, use a toothpick to check. If the toothpick comes out clean, the cake is completely cooked.
- Cut into triangles and serve warm.
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