Ditch the sugar and make this decadent chocolate cake with condensed milk. That’s right this condensed milk chocolate cake doesn’t contain any sugar, instead the sweetness comes from a tin of condensed milk. And if that’s not enough to start you drooling, I’ve also drizzled the cake with a creamy chocolate ganache.
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A rich and moist chocolate cake
This condensed milk chocolate cake has an amazing texture. It’s moist and rich, with a rather dense texture. Just what a chocolate cake should be!
There’s no actual sugar in this cake, instead the sweetness comes from a tin of condensed milk. The condensed milk also adds a deliciously sweet richness and moistness to the texture of the cake.
The chocolate drizzle that oozes over the cake is a rich ganache made with cream and chocolate. It runs over the cake like lava from a volcano.
What more could you ask for in a simple chocolate cake?
Why I think you will love this cake
It’s easy to make. There is nothing complicated about this chocolate cake recipe, simply soften the butter, stir in the condensed milk, beat in the eggs and fold in the dry ingredients. Done!
The texture is amazing. I don’t know whether it’s the condensed milk or the combination of the other ingredients, but this is one of the most moist and chocolatey cakes I’ve had the pleasure of eating.
It’s not over-rich. Just because this condensed milk chocolate cake tastes so good, doesn’t mean it is sickly sweet. There is only a thin layer of ganache on top of the cake. If you are looking for more sweetness, you could double the ingredients in the ganache to make a larger batch before pouring it over the cake.
The chocolate ganache is so delicious. Let’s be honest here – chocolate on its own is good, but this is chocolate combined with cream, which turns into a smooth runny frosting that sets to a delicious creamy firmness. Once the cake is cool, drizzle the ganache over the top so that the rivers of chocolate run down the sides of the cake. No special techniques are required – just a quick 2-minute job!
It stays fresh for days – if you keep this condensed milk chocolate cake on a plate, covered with a layer of tinfoil in the refrigerator, it will stay fresh for at least 5 days. I know, I’ve done it! There are only 2 of us at home and there is no way we could eat an entire cake. We gave it a good shot, but by day 5 it had started to turn stale, and the remains had to go.
What you will need
You will need a large mixing bowl for mixing the cake batter. If you have an electric hand-mixer that will make short work of the mixing otherwise you can get away with a wooden spoon and a lot of elbow grease.
For baking the cake you will need a round bundt pan. The one I used measured 24 cm in diameter by 6.4 cm deep (that’s about 9.5 inches in diameter and 2.5 inches deep), which makes a normal-sized cake. If you prefer not to use a bundt pan you could use an 8″ diameter spring-form cake pan.
For making the ganache you will need a small saucepan and a small mixing bowl.
This recipe makes one 24″ diameter bundt cake.
**You can get the complete recipe for this condensed milk chocolate cake on the printable recipe card at the end of this post**
Flour – I used plain (all purpose) flour and added baking powder. You could use self-raising flour instead, but then you should leave out the baking powder.
Baking powder – this is added to the flour to make it rise (only required if you are using plain flour – self-raising flour already contains baking powder).
Salt – you can leave this out if you are on a salt-free diet. I personally think a little salt improves the flavour.
Condensed milk – this provides the sweetness to the cake, and also most of the liquid component of the batter.
Milk – just a quarter cup of milk to top up the liquid in the cake otherwise it will be too dry.
Eggs – I use large eggs. If your eggs are on the smaller side you can use 4 eggs rather than the 3 stated in the recipe. For those of you with a set of kitchen scales – in the UK a large egg weighs 2 ounces or about 60 grams, so three eggs will equate to approximately three-quarters of a cup.
Cocoa powder – nothing fancy here, just plain old unsweetened cocoa powder from the local supermarket. However, please do make sure that you use unsweetened cocoa powder and not sweetened drinking chocolate.
Double cream – or heavy cream or whipping cream. Not single cream – the ganache won’t set! The cream will be heated and mixed with the chocolate to form the ganache.
Chocolate – you can use cooking chocolate or a bar of something like Cadbury’s Dairy Milk. The chocolate should be chopped into small pieces so that it will melt easily into the warmed cream.
What do to
Use room-temperature butter and cut it into small blocks. Place it in a mixing bowl.
Use an electric hand beater (for convenience) or a wooden spoon and beat the butter until it is light and creamy.
Tip the condensed milk into the butter.
Continue to whisk until the butter and the condensed milk are well combined.
Add the eggs one at a time, beating well after each one.
You should now have a light creamy mixture.
Add the milk and sift in the dry ingredients.
Now mix the dry ingredients gently into the egg mixture until well combined. I prefer to use a wooden spoon for this step, but you could continue to use the hand blender.
Pour the batter into a well-greased bundt pan.
Bake for 35 to 40 minutes in a preheated oven (180C / 360F) until a wooden skewer inserted into the thickest part of the cake comes out cleanly.
As you can see from the images, my cake didn’t cook evenly all round. I have a hot spot in my oven which caused part of the cake to cook perfectly and the rest of the cake to split. It doesn’t matter. Once the cake has been tipped out of the bundt pan the split bit will be underneath, and nobody will notice 🙂
Allow the cake to cool, then use a palette knife to loosen the edges of the cake and tip it out onto a serving dish. (See, you can’t see the split bit underneath 🙂 ).
Warm the cream in a saucepan until it just starts to simmer (slightly below boiling point). Place the chopped chocolate into a small mixing bowl and pour the cream over the top.
Leave the cream and chocolate to sit for approximately 5 minutes to give the chocolate time to melt then stir very well until you have a smooth ganache.
Spoon the ganache on top of the chocolate cake and allow it to run down the outside and the middle of the cake. Leave the cake in the refrigerator until the ganache has set.
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Condensed milk chocolate cake FAQ
Chocolate ganache is simply made by mixing equal quantities of double (or heavy) cream and chopped chocolate.
The cream should be heated to just below boiling point and poured over the chocolate while it is still warm.
Allow the cream and chocolate to stand for a few minutes to give the chocolate time to melt.
The more finely the chocolate is chopped, the easier it will melt.
You could even grate the chocolate on the largest holes of a cheese grater.
For fail-proof results (ie chocolate that melts easily without turning into hard lumps in the cream) I would recommend using baking chocolate which is found in the baking aisle of the supermarket. I have also used an eating chocolate such as Cadbury’s Dairy Milk.
However, that said, I’ve had great results from using eating chocolate. Just ensure you use double cream rather than single cream. Also, be careful not to get the slightest drop of water near the chocolate, or you will end up with a hard mess that will have to be thrown away.
Yes, because of the cream in the ganache, you should stpre this cake in the refrigerator.
This condensed milk chocolate cake can be sliced and packed in layers in a rigid container with a double sheet of baking paper packed between the layers to keep them separate. When you are ready to eat the cake, remove as many pieces as you will need and allow them to come to room temperature before serving.
Save for later
If you would like to make this condensed milk chocolate cake why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.
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If you enjoyed this recipe you may also like to take a look at some of these other cake recipes:
- No-bake Christmas cake (with chocolate) – just sneaking this one in here so you can bookmark it for Christmas!
- Zucchini and pistachio cake – this cake has a super moist crumb and a soft slightly chewy texture. It is topped with a sweet creamy cheese frosting and sprinkled with crunchy pistachio nuts.
- Coffee and walnut layer cake – this is the original coffee walnut cake as made by my Granny more than 60 years ago!
- Pineapple coconut cake with crushed pineapple – one of the most popular recipes on my site!
Condensed milk chocolate cake
(Click the stars to rate this recipe)
- Wooden spoon
- ⅔ cup / 150 grams butter (cubed) at room temperature
- 14 ounces / 397 g can condensed milk
- 3 large eggs
- ¼ cup / 60 ml milk
- 1¼ cups / 175 grams plain flour
- 1¼ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup / 50 grams unsweetened cocoa powder
- ½ cup / 120 ml double (or heavy) cream
- 3.5 ounces / 100 grams baking chocolate finely chopped
- Preheat the oven to 180°C / 360°C
- Cut the butter into small blocks and place it in a large mixing bowl.⅔ cup / 150 grams butter (cubed)
- Use an electric hand beater (for convenience) or a wooden spoon and beat the butter until it is light and creamy.
- Tip the condensed milk into the butter.14 ounces / 397 g can condensed milk
- Continue to beat until the butter and the condensed milk are well combined.
- Add the eggs one at a time, beating well after each one.3 large eggs
- Add the milk and sift in the dry ingredients.1¼ cups / 175 grams plain flour, 1¼ teaspoon baking powder, ½ teaspoon salt, ⅓ cup / 50 grams unsweetened cocoa powder, ¼ cup / 60 ml milk
- Now mix the dry ingredients gently into the egg mixture until well combined. I prefer to use a wooden spoon for this step, but you could continue to use the hand blender.
- Pour the batter into a well-greased bundt pan.
- Bake for 35 to 40 minutes in the preheated oven until a wooden skewer inserted into the thickest part of the cake comes out cleanly.
- Allow the cake to cool, then use a palette knife to loosen the edges of the cake and tip it out onto a serving dish.
- Warm the cream in a saucepan until it just starts to simmer (slightly below boiling point). Place the chopped chocolate into a small mixing bowl and pour the cream over the top.½ cup / 120 ml double (or heavy) cream, 3.5 ounces / 100 grams baking chocolate
- Leave the cream and chocolate to sit for approximately 5 minutes to give the chocolate time to melt then stir very well until you have a smooth ganache.
- Spoon the ganache on top of the chocolate cake and allow it to run down the outside and the middle of the cake. Leave the cake in the refrigerator until the ganache has set.
- There is sufficient ganache in the recipe to cover the top of the cake, with some of the ganache running down the sides. If you prefer more ganache, please feel free to double the ganache ingredients.
- Nutrition assumes the cake will be cut into 12 slices, and is per slice.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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