Craving a rich, moist, and decadent chocolate cake but don’t have eggs on hand? Look no further! This ultimate eggless chocolate cake with condensed milk is the perfect solution. With a few simple ingredients and easy-to-follow steps, you can bake a cake that’s perfect for any occasion. Whether it’s a birthday, holiday, or just a regular day that needs a chocolatey treat, this cake is sure to impress.
Ingredients
For the Cake:
- 1½ cups (180g) all-purpose flour
- 3 tablespoons unsweetened natural cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- A pinch of salt
- 1 cup (250ml) sweetened condensed milk
- ½ cup (120ml) milk
- ½ cup (120ml) melted butter or vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar or lemon juice
For the Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
- 1 tablespoon butter
Step-By-Step Instructions
Preparing the Cake Batter:
- Preheat and Prep:
- Preheat your oven to 350°F (180°C).
- Grease a 9-inch round cake pan with melted butter or oil and line it with parchment paper.
- Dry Ingredients:
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Mix well to combine.
- Wet Ingredients:
- In another medium-sized mixing bowl, whisk together the melted butter (or oil), sweetened condensed milk, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients:
- Gradually incorporate the dry ingredients into the wet mixture, alternating with the milk. Mix gently with a whisk or spatula until just combined. Be careful not to overmix.
- Activate Leavening:
- Add the vinegar or lemon juice to the batter and gently fold it in. This helps the cake to rise and become fluffy.
Baking the Cake:
- Transfer to Pan:
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake:
- Pour the hot cream over the chopped chocolate in a bowl. Allow it to sit for a minute to melt the chocolate, then stir until smooth.
- Cool:
- Let the cake cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely.
Making the Ganache:
- Heat Cream:
- In a small saucepan, heat the heavy cream until it just begins to boil.
- Combine with Chocolate:
- Pour the hot cream over the chopped chocolate in a bowl. Let it sit for a minute to melt the chocolate, then stir until smooth.
- Add Butter:
- Stir in the butter until fully incorporated. Let the ganache cool slightly before using it to frost the cake.
Frosting the Cake:
- Frosting:
- Once the cake has cooled completely, pour the ganache over the top, allowing it to drip down the sides. Let the ganache set before slicing and serving.
Nutrition Facts (per serving):
- Calories: 350
- Fat: 18g
- Carbohydrates: 45g
- Protein: 5g
- Sugar: 30g
- Fiber: 2g
- Sodium: 150mg
Reviews
Anna S.: “This is hands down the best eggless chocolate cake I’ve ever made. The texture is so moist and the chocolate flavor is intense. My family loved it!”
James P.: “I was skeptical about a cake without eggs, but this recipe exceeded my expectations. The ganache adds the perfect touch.”
Community Tips and Praise
Tip from Laura K.: “I added a teaspoon of instant coffee granules to the batter to enhance the chocolate flavor. It turned out amazing!”
Praise from Mark T.: “I’ve tried many eggless cakes, but this one is the most successful. The condensed milk makes it rich and moist.”
Tip from Sarah M.: “If you don’t have heavy cream for the ganache, you can substitute with coconut cream for a slight coconut twist. Delicious!”
This eggless chocolate cake with condensed milk is a foolproof recipe that guarantees a moist, flavorful, and decadent dessert. Perfect for any occasion, it’s sure to become a favorite in your recipe collection. Enjoy baking and indulging in this delightful treat!
