10 mins Prep
40 mins Cook
Rating (click to rate)
based on 173 ratings.
Condensed Milk (1 Tin)
Unsalted Butter (melted)
Self Raising Flour
Bicarbonate Of Soda
Chocolate Bar Of Your Choice
Nutritional information does not include the following ingredients: Condensed milk (1 tin)
Please Note – Nutritional information is provided as a guide only and may not be accurate.
Condensed Milk Flavoured Chocolate Cake is the perfect Home Made Birthday Cake
I’m on this bandwagon at the moment…. Oh who am I kidding, I drink the stuff from the can. My arse would be a hell of a lot smaller if I didn’t touch the stuff, but I can’t help it. If there is an open tin in the fridge, I’m grabbing the teaspoon and digging right in!
If you are looking for the perfect birthday cake recipe – you can stop right here. Because it is Flavoured Chocolate Cake is the bomb-diggity of birthday cakes!
So this recipe is surprisingly light in texture seeing there is so much going on, but chocolate and condensed milk are a match made in heaven. Ice it with plain chocolate icing, nothing too fancy, and you’ll be enjoying large slices until there is only crumbs left. Or you can add truffles or chocolate bars of your choice to make it extra pretty and fit for occasions.
If you are wanting to make it a birthday cake or celebration cake (like the picture) – double or even triple the recipe!
And if you want an icing to go on top, try our Simple Chocolate Icing recipe!
If you like this recipe you will LOVE this these recipes:
My Beautiful Cake – It Was Delicious!
Preheat the oven to 160 degrees.
Grease and flour a 20cm round cake tin and set aside.
In a large mixing bowl, pour in the tin of condensed milk.
Add the melted butter, the milk and vanilla extract. Mix well until just combined.
In another bowl, sift together the dry ingredients (self-raising flour, cocoa and bicarbonate of soda).
FOLD the dry ingredients into the wet ingredients, being careful not to over-mix.
Pour in the batter and carefully use a spatula to ‘flatten’ the mix and even out the batter.
Bake for 40 minutes. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack.
Ice when cold.
Cake can be frozen. To freeze, allow to cool completely. Double wrap in plastic wrap (ensuring no air is around the cake), and place on a flat surface in the freezer for up to two months.