The ULTIMATE Eggless Chocolate Cake with Condensed Milk! This cake is incredibly soft, moist, and velvety, bursting with deep chocolate flavor and finished off with a glossy, indulgent ganache. A perfect eggless cake for any occasion, guaranteed to impress with every bite!
INGREDIENTS
For the Cake:
- 1 ½ cups All-purpose flour (maida)
- 3 tablespoons Unsweetened cocoa powder
- 1 ½ teaspoons Baking powder
- ¾ teaspoon Baking soda
- 1 cup Sweetened Condensed Milk (Mithai Mate)
- ¾ cup Unsalted butter (melted and cooled)
- 1 ½ teaspoons Pure vanilla extract
- ¾ cup Water
For the Ganache:
- 6 oz (170g) Semi-sweet chocolate (roughly chopped)
- ½ cup Heavy whipping cream
- 1 ½ tablespoons Unsalted butter
INSTRUCTIONS
Preparation:
- Preheat the Oven: Preheat your oven to 350°F (180°C).
- Prepare the Butter: Melt the butter in the microwave or on the stovetop (be careful not to boil it). Let it cool before using.
- Grease the Cake Pan: Grease a 9-inch round cake pan (2-inch high sides) with melted butter.
Making the Cake:
- Sift the Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking soda, and baking powder to remove any lumps. Whisk to combine.
- Combine the Wet Ingredients: In another bowl, mix the melted butter, vanilla extract, condensed milk, and water. Whisk until smooth and uniform.
- Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture. Start with a whisk and switch to a spatula halfway through to fold gently. Avoid over-mixing—just combine until smooth.
- Bake the Cake: Pour the batter into the greased pan and spread it evenly. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 5-10 minutes. Run a knife around the edges, invert the pan onto a wire rack, and allow the cake to cool completely before frosting.
Making the Ganache:
- Heat the Cream: In a saucepan, heat the heavy cream and butter over medium heat until it just starts to boil. Remove from heat.
- Melt the Chocolate: Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 2 minutes to melt.
- Whisk the Ganache: Begin whisking the mixture. It may look curdled at first, but it will become smooth and glossy as you continue whisking.
- Frost the Cake: Place the cooled cake on a rack over parchment paper. Pour the ganache over the top, spreading it evenly and allowing it to drip over the sides.
- Let It Set: Allow the ganache to set for 1-2 hours before slicing.
NOTES
- No Substitute for Condensed Milk: Condensed milk is essential for this recipe, and there is no true substitute.
- Mixing: Don’t over-mix the batter, as it can make the cake dense. Mix only until the ingredients are combined.
- Baking: Do not over-bake the cake; it should be moist. Mine bakes perfectly at 30 minutes, but check for doneness with a toothpick.
- Cooling: Let the cake cool completely before frosting, or the ganache may melt. You can speed up the cooling process in the fridge if needed.
- Two-Layer Cake: This is a tall cake. You can slice it horizontally to create a double-layer cake.
- Frosting Alternative: If you prefer, use chocolate buttercream frosting instead of ganache for a birthday or decorated cake.
NUTRITION (PER SERVING, WITHOUT FROSTING):
- Calories: 368 kcal
- Carbohydrates: 40g
- Protein: 6g
- Fat: 21g
- Saturated Fat: 13g
- Cholesterol: 59mg
- Sodium: 235mg
- Potassium: 202mg
- Fiber: 1g
- Sugar: 21g
- Vitamin A: 634 IU
- Calcium: 164mg
- Iron: 2mg
