Chocolate Cake with Cream Cheese & Condensed Milk
Chocolate cake is a timeless classic that never fails to impress. Whether it’s for a birthday celebration, a cozy evening with friends, or simply a treat to indulge in, this Chocolate Cake with Cream Cheese & Condensed Milk is bound to steal the show. With layers of rich chocolate cake complemented by a creamy, luscious filling, it’s a match made in dessert heaven. The combination of dark chocolate, cream cheese, and sweet condensed milk creates a mouthwatering experience that’s both decadent and delightful.
Why This Recipe is a Keeper
This Chocolate Cake with Cream Cheese & Condensed Milk is not just another dessert; it’s an experience. The rich, moist chocolate cake pairs perfectly with the smooth and creamy filling, making each bite a heavenly delight. The use of mascarpone cheese adds a touch of sophistication, while the condensed milk enhances the sweetness without overpowering the chocolate flavor. With a straightforward preparation process and easily sourced ingredients, this recipe is perfect for both novice bakers and seasoned pros. Plus, it’s sure to become a family favorite, gracing your table time and time again.
What to Buy
To create this delicious cake, gather the following ingredients:
- 120g butter
- 150g dark chocolate
- 150g sugar
- 50g cocoa powder
- 125g mascarpone cheese
- 3 eggs
- 1/2 vanilla pod
- 70g flour
- A pinch of salt
- 200g cream cheese
- 100ml whipping cream
- 1 tbsp vanilla sugar
- 2 sheets of gelatin
- 100ml condensed milk
- 250g heavy cream
- 3 egg yolks
- 50ml condensed milk
- 200g dark chocolate
- 50g milk chocolate
Must-Have Equipment
Before you begin baking, ensure you have the following tools on hand:
- Mixing bowls – for combining ingredients.
- Electric mixer – for smooth and fluffy batter.
- Spatula – for folding in ingredients.
- 9-inch round cake pans – for baking the layers.
- Parchment paper – to prevent sticking.
- Double boiler or microwave-safe bowl – for melting chocolate.
- Whisk – for mixing cream and egg yolks.
- Refrigerator – for chilling the cream filling.
Chocolate Cake with Cream Cheese & Condensed Milk: From Prep to Plate
Step 1: Prepare the Cake Batter
Start by preheating your oven to 180°C (350°F). Grease and line two 9-inch round cake pans with parchment paper. In a double boiler or microwave, melt 150g of dark chocolate and 120g of butter together until smooth. Allow it to cool slightly.
In a large mixing bowl, whisk together the sugar, cocoa powder, and a pinch of salt. Add the melted chocolate mixture to the dry ingredients and mix well. Incorporate the eggs one at a time, mixing until fully combined. Scrape the seeds from the vanilla pod and add them to the mixture. Finally, fold in the flour gently until just combined.
Step 2: Bake the Cake
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. Once done, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 3: Prepare the Cream Cheese Filling
While the cakes are cooling, prepare the cream cheese filling. In a mixing bowl, beat together the cream cheese and mascarpone cheese until smooth. In another bowl, whip the 100ml of heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. Add 100ml of condensed milk and 1 tablespoon of vanilla sugar, mixing until well combined.
Step 4: Soften the Gelatin
Soak the gelatin sheets in cold water for about 5 minutes. Once softened, gently heat a small amount of water in a saucepan. Remove from heat and dissolve the softened gelatin in the warm water. Add this mixture to the cream cheese filling, stirring well to incorporate.
Step 5: Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread half of the cream cheese filling over the top. Place the second cake layer on top and spread the remaining filling over the top and sides of the cake.
Step 6: Prepare the Chocolate Ganache
In a small saucepan, heat 250ml of heavy cream until just simmering. Remove from heat and add 200g of dark chocolate and 50g of milk chocolate. Stir until the chocolate is fully melted and smooth. Allow it to cool slightly before pouring it over the top of the cake, letting it drizzle down the sides for a beautiful finish.
Step 7: Chill and Serve
Refrigerate the cake for at least 2 hours to allow the filling to set. When ready to serve, slice the cake and enjoy the rich layers of chocolate and creaminess.
What to Use Instead
If you find yourself missing an ingredient or two, here are some alternatives:
- Butter – can be replaced with coconut oil for a dairy-free option.
- Mascarpone cheese – cream cheese can be used in its place.
- Dark chocolate – semi-sweet chocolate can be a suitable substitute.
- Whipping cream – can be replaced with coconut cream for a non-dairy option.
Problems & Prevention
Baking can sometimes lead to unexpected results. Here are some common issues and how to avoid them:
- Dry Cake – Make sure not to overmix the batter and keep an eye on baking time.
- Filling Too Runny – Ensure the gelatin is fully dissolved and that it sets in the refrigerator.
- Cake Sticking to Pans – Always line pans with parchment paper and grease them well.
- Uneven Layers – Use a kitchen scale to measure batter for each pan for uniform layers.
Refrigerate, Freeze, Reheat
To keep your Chocolate Cake with Cream Cheese & Condensed Milk fresh:
Store leftovers in the refrigerator for up to 4 days. You can also freeze the cake by wrapping slices in plastic wrap and placing them in an airtight container. When ready to enjoy, thaw in the refrigerator overnight. Reheat individual slices in the microwave for a few seconds if desired.
Reader Q&A
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and assemble them just before serving. Just ensure you refrigerate the layers properly.
What can I use instead of gelatin?
If you prefer a vegetarian option, consider using agar-agar as a substitute for gelatin in the cream filling.
How do I make this cake gluten-free?
To make a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients are gluten-free.
Can I add fruit to this cake?
Yes! Fresh berries or sliced bananas can be a delicious addition between the layers or as a topping for added flavor and color.
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Wrap-Up
Baking a delicious Chocolate Cake with Cream Cheese & Condensed Milk is a rewarding experience that brings joy to both the baker and those who indulge in a slice. With its rich flavors and creamy textures, it’s the perfect centerpiece for any gathering or a comforting treat at home. So, roll up your sleeves, gather your ingredients, and get ready to impress your friends and family with this delectable dessert that is sure to become a beloved favorite. Enjoy every bite of this delightful cake, and happy baking!
Chocolate Cake with Cream Cheese & Condensed Milk
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Grease and line two 9-inch round cake pans with parchment paper.
- Melt 150g of dark chocolate and 120g of butter together in a double boiler or microwave until smooth. Allow to cool slightly.
- In a large mixing bowl, whisk together sugar, cocoa powder, and a pinch of salt. Mix in the melted chocolate mixture.
- Incorporate the eggs one at a time, then add the scraped seeds from the vanilla pod. Fold in the flour gently until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the filling, beat together cream cheese and mascarpone until smooth. Whip 100ml of heavy cream and fold it into the cheese mixture, then add 100ml of condensed milk and vanilla sugar.
- Soak gelatin sheets in cold water for 5 minutes. Heat a small amount of water, dissolve gelatin, and stir into the cream cheese filling.
- Assemble the cake: place one layer on a serving plate, spread half of the filling, then place the second layer on top and spread remaining filling.
- For the ganache, heat 250ml of heavy cream until simmering. Remove from heat and mix in dark and milk chocolate until melted and smooth.
- Cool the ganache slightly, then pour it over the cake, allowing it to drizzle down the sides.
- Refrigerate the cake for at least 2 hours to set the filling. Slice and serve!
Notes
- Store leftovers in the refrigerator for up to 4 days.
- Freeze slices wrapped in plastic wrap for longer storage.
- Thaw in the refrigerator overnight before serving.
