Eggless Chocolate Condensed Milk Cake is the basic chocolate cake that you can use for making tiered cakes.
Though I have combination of similar measurements, I somehow don’t seem to have the exact basic Egg Free Chocolate cake with Condensed Milk. This gives an excellent spongy texture and is very sturdy to use while craving or making tier cakes.
I had checked Gayathri’s recipe and some of my own when cross checking if I have all basic chocolate cake recipes. So I might have missed out if I had posted already, so this is a new setup with new frosting and new decoration.
The frosting I used is dark Chocolate Ganache with coffee flavour. This cake is bursting with coffee flavour and though my boys had patiently waited for the cake to be clicked and which it just disappeared.
Konda clicked the pictures and had that slice she took out for clicking, so was so upset that nothing got left out! I made a mistake of making half the measurement as I was sure I would bake the other two cakes for this week.
I had decided for Chocolate Frosted Cakes for this week and this is the first one. Wish I had baked the whole measurement, the cake was so sinful!
These are for my seventh day of Bake-a-thon and you can check out the collection at the end of the post for my friends who are doing this along with me.
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Step By Step Pictures
Eggless Chocolate Condensed Milk Cake
230 gm All Purpose Flour / Maida
20 gm Cocoa Powder
2 tsp Instant Coffee Powder
2 tsp Baking Powder
1 tsp Baking Soda
100 gm Butter unsalted
1 cup Milk
400 gm Condensed Milk
1 tsp Vanilla Essence
1 tsp White Vinegar
How to make Eggless Chocolate Condensed Milk Cake
In a bowl sift the flour, cocoa powder, coffee powder, baking powder and baking soda.
In another bowl beat butter until creamy.
Add condensed milk and beat until incorporated.
Add vanilla essence and beat to combine.
Now add 1/3 rd of the milk to the butter, altering with flour mix and beat.
Repeat until you complete both milk and flour. Beat until combined.
Use a spatula to fold in all together
Preheat oven to 185°C.
Divide batter between greased and lined cake tins.
Bake for 35 – 45 minutes or until a tooth pick inserted comes out clean.
Make sure to check at 35 mins
Loosen the sides of the cake from the tin using a knife.
Flip it on to a wire rack and remove tin and paper.
Allow it to cool completely before wrapping it up in cling film and refrigerate until needed.
Or frosting with Dark Chocolate Ganache.
I made half this recipe and used a 6″ deep baking tin.
Mine got baked exactly at 30 mins.
Check out the other bloggers doing this Bake-a-thon