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Eggless Chocolate Cake (With Condensed Milk)

Written by on February 10, 2022

There is nothing like a decadent piece of chocolate cake covered in ganache frosting, is there?

Top view of eggless chocolate cake with two slices on a cake stand.


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
  • ¾ cup Unsalted Butter melted and cooled
  • 1 ½ teaspoon 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 tablespoon Unsalted butterIngredients used in chocolate cake and ganache in individual bowls.



  • 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.

Making Cake:

  • 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.

Making Ganache:

  • 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.


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