Chocolate Cake With Condensed Milk Recipes
CONDENSED MILK CHOCOLATE SHEET CAKE
This Condensed Milk Chocolate Sheet Cake covered in a silky, frosting makes an irresistibly delicious dessert.
Provided by The Gardening Foodie
Categories cake / dessert
Time 30m
Number Of Ingredients 14
Steps:
- Grease and line a 9 x 13 inch / 23 x 33 cm cake pan with parchment/baking paper.
- Melt the butter and then stir in the cocoa powder and water with 1 teaspoon of coffee dissolved in it. Bring this mixture to a boil, then remove from the heat.
- In another bowl, combine the flour, baking soda ( bicarbonate of soda) sugar, and salt.
- Beat the cocoa mixture into the flour mixture, then stir in just ⅓ cup (102g) of the condensed milk, vanilla extract and buttermilk. Whisk until combined.
- Pour the cake mixture into the prepared pan. Bake in a preheated oven of 350°F/ 170°C for 15 to 20 minutes, until the cake springs back when lightly touched. Remove from the oven and allow the cake to cool in the pan.
- In a small pan, melt the butter and stir in the cocoa powder and ¾ cup ( 230g) condensed milk. Stir in the powdered sugar/icing sugar and mix well. Pour the frosting over the cake and allow it to set before slicing.
- If you find that you have extra frosting, don't throw it away. This frosting makes a great chocolate sauce for your ice cream. Store any extra frosting in an airtight container and use it over ice cream or in a milkshake.
Nutrition Facts : ServingSize 1 slice, Carbohydrate 25 g, Protein 2 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 25 mg, Sodium 164 mg, Fiber 1 g, Sugar 17 g, Calories 183 kcal
CHOCOLATE CAKE WITH CONDENSED MILK
The easiest chocolate cake, made with a cake mix and with a condensed milk toffee sauce poured all over the top. It's absolutely delicious, and so simple to make! A family favorite.
Provided by Farah Abumaizar
Categories Dessert
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F (180 C) and prepare cake mix according to package instructions. Pour mixture into lightly greased and floured 9x13 inch pan and bake until toothpick comes out clean (around 30 min).
- As soon as cake is done, mix together caramel sauce and condensed milk in a small saucepan on low heat, until combined and just warmed through. Remove from heat.
- Poke the cake all over with the bottom of a wooden spoon or a butter knife to get holes evenly over the top. Pour the warm caramel all over the warm cake, sprinkle chopped chocolate on top and let cake sit until cooled completely.
- Beat together whipping cream, using sugar, and vanilla for several minutes on medium high speed until soft peaks form. Spread this all over the cooled cake, and store cake until fridge until ready to serve.
- Leftovers should be refrigerated too, and this cake is yummiest cold! Enjoy!
Nutrition Facts : Calories 264 kcal, ServingSize 1 serving
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