Condensed Milk Chocolate Cake
Using the magic of condensed milk to make an awesome Chocolate cake, quick, easy, and delicious. Step by step guide from start to finish.
Ingredients
Method
- Dry Ingredients:
- 200g / 7oz Plain/ all-purpose flour
- 45g / 1.6oz Cocoa Powder
- 15g / 1tbls Baking powder
- ¼tsp Salt (Omit: if using salted butter)
- Wet Ingredients:
- 380g / 14oz Can Condensed milk
- 155g / 5½oz Butter (melted)
- 3 Eggs (large, room temp)
- 6mls / 1tsp Vanilla extract
- 1tsp Instant Coffee in 15ml / 1tbsp hot water
- Ganache:
- 180g Plain / Dark Chocolate
- 180ml Double Cream
- Pre heat your oven to 160°C / 320°F / Gas mark 3
- Grease and flour a 900g / 2lb loaf tin Sizes are 20x12x8cm / 8x5x3in
- Melt the butter: just until it becomes runny (I use the microwave).
- Add the eggs and vanilla extract to a bowl and whisk until light and airy, a hand-held electric mixer is ideal (see video).
- Add the melted butter and beat that in too.
- Add the full can, of condensed milk and coffee, carry on beating.
- Finally sift in the flour, baking powder, salt (omit salt if you used salted butter) and cocoa powder.
- Using a spatula gently fold it in until you have a smooth batter, (don’t worry if there a few small lumps in the batter).
- Carefully pour the batter into your prepared loaf tin/pan, making sure you scrape it all out of the bowl.
- Give the tin a few taps on the bench to lift any of the larger air bubbles.
- Now get it into your pre-heated oven and bake for 45 minutes.
- Making the Ganache:
- Chop the chocolate into small pieces and get them into a heat safe bowl.
- Get the cream into a small saucepan, and on a low heat bring it up to a low simmer.
- Pour the hot cream into the bowl with the chocolate in, and let it melt for 3 minutes.
- Using a spatula, fold the melted chocolate and cream together until you have a glossy ganache.
- Refrigerate until it sets, approximately 1 hour.
- Back to the cake in the oven.
- When the time is up, check it with a cocktail or kebab stick, if it comes out dry it’s done, if not bake for a further 5 minutes and try again.
- Place the tin on a wire rack and let it cool for at least 10 minutes before removing it from the tin.
- Now simply treat it like any other sponge cake.
- You can dust with icing/powdered sugar, or cover it with a flavoured frosting, or jam and coconut, or just in a bowl with lots of steaming hot vanilla custard.
- This cake is also ideal for the base of a fresh cream trifles.
Equipment & products used in my kitchen and videos
Silicone Utensil Holder & Drip Pad
Original price was: £7.99.£6.99Current price is: £6.99.
Pie Making Bundle: Special Offer: Buy all 3 together: and Save £$£$£$
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