Description
A rich, moist, and incredibly simple chocolate cake made with sweetened condensed milk instead of sugar, giving it a creamy sweetness and deep chocolate flavor while requiring only a few basic ingredients.
Ingredients
- 1 can (14 oz / 397 g) sweetened condensed milk
- 2 large eggs
- 1 cup (125 g) all-purpose flour
- 1/3 cup (30 g) unsweetened cocoa powder
- 1/2 cup (120 ml) milk
- 1/4 cup (60 ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8-inch round cake pan.
- In a large mixing bowl, whisk together the sweetened condensed milk and eggs until smooth and slightly creamy.
- Add the vegetable oil, milk, and vanilla extract, and stir until well combined.
- In another bowl, mix the all-purpose flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture while stirring gently until a smooth batter forms without lumps.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Transfer the cake to a wire rack and allow it to cool completely before serving.
Notes
- You can add 1/2 cup chocolate chips to the batter for extra richness.
- Adding 1 tablespoon instant coffee or espresso powder enhances the chocolate flavor.
- Dust the cake with powdered sugar or drizzle chocolate sauce on top before serving.
- For a richer dessert, top the cooled cake with a simple chocolate ganache.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 160 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
