This chocolate cake bakes soft and rich, then gets finished with a simple glossy glaze and a sweet condensed milk filling.
Ingredients
- 200 g butter
- 4 tablespoons cocoa powder
- 1 1/2 cups sugar
- 1/2 cup milk
- 4 eggs
- 1/2 teaspoon baking soda
- 2 cups flour
- 1 can (400 g) sweetened condensed milk, for filling
Instructions
- 1Melt the butter in a saucepan. Stir in the cocoa, sugar, and milk.
- 2Bring to a boil, stirring, then remove from heat and let cool to room temperature.
- 3Reserve 1/2 cup of the chocolate mixture for the glaze.
- 4Beat the eggs and baking soda into the cooled mixture.
- 5Stir in the flour and mix until smooth.
- 6Pour the batter into a greased 9-inch round cake pan.
- 7Bake at 350F (175C) for 35 to 40 minutes, until set and a toothpick inserted in the center comes out clean.
- 8Cool the cake completely, then cut into 2 layers.
- 9Spread the condensed milk between the layers.
- 10Pour the reserved chocolate glaze over the top and let it set.
Cook's Note
Boil the chocolate base first and let it cool before adding the eggs, then reserve part of it for the glaze before mixing in the flour.
Best Served With
Fresh strawberries
Why This Recipe Works
Boiling the cocoa, butter, sugar, and milk together creates a deep chocolate base, and reserving part of it for the glaze gives the finished cake an easy polished finish.
Make It Yours
- Add a teaspoon of instant coffee to the boiled chocolate base for a mocha note.
- Stir vanilla into the condensed milk filling.
- Finish the glaze with a sprinkle of flaky salt.
Leftover Strategy
Refrigerate covered for up to 4 days. Serve chilled, or let slices sit for a few minutes before eating so the cream softens. Leftover slices crumble well over vanilla ice cream.
Want to impress guests with this dish? Ask Jeff →
Pairing
Cold milk or hot coffee fits the chocolate cake; plain wafer cookies ↗ add an easy pantry-side crunch.
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