Eggless Chocolate Cake (With Condensed Milk)

a slice of eggless chocolate cake in a plate with fork.

Eggless Chocolate Cake (With Condensed Milk)

The BEST Eggless Chocolate Cake Recipe with condensed milk! There is nothing like a decadent piece of chocolate cake covered in ganache frosting, is there?

Course Dessert

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 368kcal

Author Kanan

Ingredients

For Cake:

1 ½ cup 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 Ganache:

6 oz or 170 grams Semi sweet chocolate roughly chopped
½ cup Heavy whipping cream
1 ½ tablespoons Unsalted butter

Instructions

Prep:

Preheat Oven: Preheat your oven to 350°F (180°C)
Prepare Butter: Melt butter in the microwave or on the stovetop (don’t let it boil). Allow it to cool before use.
Grease Cake Pan: Brush a 9-inch round cake pan (with 2-inch high sides) with the melted butter.

Making Eggless Chocolate Cake:

Sift Dry Ingredients: Place a strainer over a bowl. Add flour, cocoa powder, baking soda, and baking powder. Sift to remove lumps, then whisk to combine.
Combine Wet Ingredients: In another bowl, mix melted butter, vanilla extract, condensed milk, and water. Whisk until smooth and uniform.
Mix Wet and Dry: Gradually add the dry mixture into the wet mixture. Start with a whisk, then switch to a spatula halfway to fold gently. Do not overmix—stop as soon as the batter comes together.
Bake: Pour the batter into the greased cake pan and spread evenly. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for 5-10 minutes. Use a knife to loosen the sides, invert onto a wire rack, and let cool completely before frosting.

Making Chocolate Ganache:

Heat Cream: In a saucepan, combine heavy cream and butter. Heat on medium until it just starts boiling, then remove from heat.
Melt Chocolate: Pour the hot cream over chopped chocolate. Let sit undisturbed for 2 minutes to melt.
Whisk Until Smooth: Begin whisking the mixture—it may look curdled initially but will turn smooth and glossy as you whisk.
Frost the Cake: Place the cooled cake on a rack over parchment paper. Pour the ganache over the top, spreading evenly and letting it drip over the sides.
Set: Let the ganache set for 1-2 hours before slicing.

Video

Notes

No substitute for condensed milk: Many readers ask me in the comments what they can use instead of condensed milk. Sorry to say, there is no replacement for it in this eggless chocolate cake.
Don’t over-mix the batter or it will end up dense. Once you start mixing in the flour only mix just until combined.
Don’t over-bake or it will start to dry. Mine is perfect at 30 minutes but each oven varies a bit so do the toothpick test for doneness. A moist crumb attached is fine but there shouldn’t be batter.
Wait and let cool completely before frosting the cake or it will melt. You can speed up cooling in the refrigerator if needed.
2-layer cake: This is a tall cake, you can cut it in half horizontally to make a double layer cake.
Instead of ganache, try chocolate buttercream frosting. It is perfect for a birthday cake or occasion cake to do some cake decorating.

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