6 oz or 170gramsSemi sweet chocolateroughly chopped
½cupHeavy whipping cream
1 ½tablespoonsUnsalted butter
Preheat the oven to 350°F (180°C) for at least 10 minutes.
Melt the butter in a bowl in the microwave. Or melt it on the stovetop, but don’t let it boil. Let the melted butter cool down.
Using this melted butter, grease a 9-inch round cake pan (w/ 2-inches high sides) using a pastry brush and keep it aside.
Place a strainer in the bowl and add dry ingredients (flour, cocoa powder, baking soda, baking powder) into the strainer. Sift this mixture into a bowl to break all the lumps. Using a wire whisk mix them well.
In another bowl take melted butter, vanilla, condensed milk and water. Beat it using a wire whisk until everything is well combined.
Add dry flour mixture into the wet mixture. Start mixing using a whisk and halfway through switch to a spatula to avoid overmixing. Make the batter using a spatula with a folding motion.
Pour the batter into the prepared cake pan. Spread the batter evenly.
Bake into the preheated oven for 30 minutes. Check the cake by inserting a toothpick in the center of the cake. If it comes out clean that means the cake is ready.
Let the cake cool down in the pan for 5-10 minutes. Then loosen the sides using a butter knife. Then invert the cake upside down to the cooling rack and let it cool down completely.
Take heavy cream and butter in a saucepan. Turn the heat on medium. Bring this mixture just to a boil. As soon as it starts boiling, turn off the stove.
Pour this hot mixture over the chopped chocolate.
Let it stand for 2 minutes without disturbing. During this time, chocolate will get melted.
Then start whisking the mixture. in the beginning, it will look curdled. You might think that something went wrong. The mixture looks ugly in the beginning and as you continue whisking it starts to become smooth.
Keep whisking until the mixture becomes smooth and shiny.
Place the cake rack on the parchment-lined tray to collect the excess drip. Pour the ganache on the cooled cake. Using a spatula (or offset spatula) spread it evenly and let it drip to cover the sides.
Let it set for 1-2 hours before slicing the cake.
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.
Storage: it stays good for a couple of days at room temperature in an airtight container (like cake carrier) and 4-5 days in the refrigerator. The chilled cake will harden as butter will solidify. So bring it to room temperature before serving to enjoy the soft texture.