If you’re looking for a dessert that combines rich chocolate flavors with a creamy finish, this Chocolate Cake with Cream Cheese & Condensed Milk is your answer. Indulging in a slice of this cake is like wrapping yourself in a warm, delicious hug. The combination of dark chocolate, cream cheese, and condensed milk creates a moist, decadent treat that’s perfect for any occasion. Whether it’s a birthday celebration or just a Tuesday, this cake is sure to impress.
Why I Love This Recipe
This recipe stands out for its perfect balance of flavors. The deep richness of the dark chocolate is complemented beautifully by the tangy cream cheese, while the condensed milk adds a luscious sweetness. The cake is not overly complicated to make, which makes it accessible for bakers of all levels. Plus, the final result is stunning enough to wow your friends and family. It’s a dessert that feels luxurious but comes together quite effortlessly.
What We’re Using
To make this Chocolate Cake with Cream Cheese & Condensed Milk, you will need the following ingredients:
- 120g butter – for a rich base and moist texture.
- 150g dark chocolate – the star ingredient that gives the cake its deep chocolate flavor.
- 150g sugar – to sweeten the cake perfectly.
- 50g cocoa powder – for an extra chocolatey kick.
- 125g mascarpone cheese – adds creaminess and richness.
- 3 eggs – for binding and structure.
- 1/2 vanilla pod – to infuse a lovely vanilla flavor.
- 70g flour – to provide the necessary structure.
- a pinch of salt – enhances the flavors.
- 200g cream cheese – for the creamy frosting.
- 100ml whipping cream – to lighten the frosting.
- 1 tbsp vanilla sugar – for added sweetness and flavor.
- 2 sheets of gelatin – to stabilize the frosting.
- 100ml condensed milk – for richness in the frosting.
- 250g heavy cream – for a fluffy texture.
- 3 egg yolks – to enrich the frosting.
- 50ml condensed milk – for additional sweetness in the frosting.
- 200g dark chocolate – for the ganache topping.
- 50g milk chocolate – to add a hint of sweetness.
What You’ll Need (Gear)
- Mixing bowls – for combining ingredients.
- Whisk or electric mixer – for whipping the batter and frosting.
- Spatula – to fold in ingredients gently.
- 8-inch round cake pans – for baking the cake.
- Oven – to bake the cake perfectly.
- Refrigerator – to chill the frosting.
- Double boiler or microwave – for melting chocolate.
Chocolate Cake with Cream Cheese & Condensed Milk Made Stepwise
Step 1: Prepare the Cake Batter
Start by preheating your oven to 180°C (350°F). Grease and line your cake pans with parchment paper. In a double boiler, melt the 150g dark chocolate and 120g butter together, stirring until smooth. Remove from heat and let cool slightly.
Step 2: Mix Dry Ingredients
In a separate bowl, sift together 70g flour, 50g cocoa powder, 150g sugar, and a pinch of salt. This ensures an even distribution of the dry ingredients.
Step 3: Combine Wet Ingredients
In another bowl, whisk together the 3 eggs, the seeds from the 1/2 vanilla pod, and 125g mascarpone cheese until smooth. Gradually add the melted chocolate mixture, mixing until fully combined.
Step 4: Combine Wet and Dry Ingredients
Gently fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be smooth and glossy.
Step 5: Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Prepare the Cream Cheese Frosting
For the frosting, start by softening the 200g cream cheese and 100ml whipping cream in a bowl. Dissolve the 2 sheets of gelatin in cold water, then heat gently until melted. Combine the melted gelatin with the cream cheese mixture along with 1 tbsp vanilla sugar and 100ml condensed milk. Mix until smooth and fluffy.
Step 7: Assemble the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of the cream cheese frosting on top, then place the second layer on top.
Step 8: Make the Ganache
In a saucepan, heat 250g heavy cream until just simmering, then pour it over 200g dark chocolate and 50g milk chocolate in a bowl. Let it sit for a few minutes before stirring until smooth. Allow the ganache to cool slightly before pouring it over the top of the cake, letting it cascade down the sides.
Step 9: Chill and Serve
Refrigerate the cake for at least an hour to set the ganache and frosting. Slice, serve, and enjoy the rich flavors of this Chocolate Cake with Cream Cheese & Condensed Milk!
Make It Fit Your Plan
- For a gluten-free version, substitute the 70g flour with a gluten-free blend.
- To reduce sugar, consider using a sugar substitute that measures cup-for-cup like erythritol.
- Add a hint of espresso powder to the cake batter for a mocha flavor.
- For a fruity twist, add fresh raspberries between the cake layers.
Pitfalls & How to Prevent Them
Making this Chocolate Cake with Cream Cheese & Condensed Milk is generally straightforward, but here are some common pitfalls:
- Overmixing the batter can lead to a dense cake. Mix just until combined.
- Not letting the cakes cool completely before frosting can cause the frosting to melt. Be patient!
- Using cold cream cheese can lead to lumps in the frosting. Make sure it’s at room temperature.
Storage Pro Tips
To keep your Chocolate Cake with Cream Cheese & Condensed Milk tasting fresh:
- Store in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the cake layers without frosting for up to 3 months. Thaw before frosting.
- Keep the ganache separate if possible, as it can lose its shine when refrigerated.
Common Questions
Can I use milk chocolate instead of dark chocolate?
Yes, you can substitute milk chocolate, but the flavor will be sweeter and less intense. Adjust sugar accordingly.
How do I know when my cake is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs. If it comes out wet, bake a little longer.
Can I make this cake in advance?
Absolutely! This cake actually tastes better the next day as the flavors meld together. Just ensure it’s stored properly.
What can I serve with this cake?
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream on the side.
Next Steps
Now that you have your Chocolate Cake with Cream Cheese & Condensed Milk recipe, gather your ingredients and get baking! This cake is perfect for any celebration or just a delightful treat on a cozy afternoon. Enjoy the process, and don’t forget to share your creations with friends and family. Happy baking!
Chocolate Cake with Cream Cheese & Condensed Milk
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Grease and line your cake pans with parchment paper.
- In a double boiler, melt the 150g dark chocolate and 120g butter together, stirring until smooth. Remove from heat and let cool slightly.
- Sift together 70g flour, 50g cocoa powder, 150g sugar, and a pinch of salt in a separate bowl.
- Whisk together the 3 eggs, the seeds from the 1/2 vanilla pod, and 125g mascarpone cheese until smooth. Gradually add the melted chocolate mixture, mixing until fully combined.
- Gently fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be smooth and glossy.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, soften the 200g cream cheese and 100ml whipping cream. Dissolve the 2 sheets of gelatin in cold water, then heat gently until melted. Combine with the cream cheese mixture along with 1 tbsp vanilla sugar and 100ml condensed milk. Mix until smooth and fluffy.
- Once the cakes are cooled, place one layer on a serving plate and spread a layer of cream cheese frosting on top. Place the second layer on top.
- In a saucepan, heat 250g heavy cream until just simmering, then pour it over 200g dark chocolate and 50g milk chocolate in a bowl. Stir until smooth and allow to cool slightly before pouring over the cake.
- Refrigerate the cake for at least an hour to set the ganache and frosting. Slice, serve, and enjoy!
Notes
- For a gluten-free version, substitute flour with a gluten-free blend.
- Consider using a sugar substitute to reduce sugar.
- Add espresso powder for a mocha flavor.
