Chocolate cake with boiled condensed milk cream

Even the most ordinary cake may not turn out well if you start making it without desire and inspiration.

You should also have a lot of free time to bake the cakes without haste, let them cool, then coat them with cream, which also needs to be created, and then wait until the cake is soaked.

Cakes are made from shortbread, puff pastry, sour cream, protein, and biscuit dough.

Depending on the ingredients, the shortcakes turn out crumbly, flaky, airy or soft.

The most popular are, most likely, sponge cakes, because with the least amount of ingredients and light kneading, a fairly fluffy cake comes out.

Any kind of cream goes well with the biscuit: sour cream, custard, cream. But most often they make cream by whipping butter with condensed milk. It comes out quickly and deliciously!

To prevent the cream from coming out watery, you need to take high-quality condensed milk and good quality butter. Natural condensed milk can be replaced with “Varenka”, then the cream will acquire a gentle yellow color and a pleasant caramel taste.

The sponge cake must be made the day before the planned celebration, so that the cakes have time to be thoroughly soaked in the cream.

Ingredients:

For the test:

flour – 6 tbsp. l. (approx. 180 g)
soda – 6 g.
sugar – 220 g.
potato starch – 25 g.
medium-sized eggs – 6 pcs.
citric acid – 1 g.
instant cocoa – 50 g.

For cream:

condensed milk “Varenka” – 380 g.
walnuts – 0.8 tbsp.
butter – 200 g.

For sprinkling:

instant cocoa.
sweet powder.

Step-by-step cake making:

1. Turn on the oven, setting the temperature to 175°.

Take two bowls. Pour sugar into one bowl and add only the egg yolks.

2. Place the whites in the other one. Beat the whites until stable foam using a mixer.

3. Then beat the yolks with sugar until creamy.

4. Place the whites on top of the yolks, but do not mix.

5. In a separate bowl, combine flour, soda, starch, citric acid and instant cocoa, from which a chocolate drink is prepared without cooking.

6. Stir. Sprinkle this dry mixture over the egg whites.

7. Carefully, without sudden movements, stir the dough from bottom to top.

8. Lightly grease the springform pan with butter and line the bottom and sides with parchment. Place the dough into it.

9. Place in the oven. After 30 minutes, reduce the temperature to 150° and bake for another 25 minutes.

Turn off the oven. After 5-6 minutes, remove the biscuit pan from the oven.

10. Release the container from the ring and turn it over onto a towel. Carefully remove the paper from the crust. Leave upside down until completely cool.

11. Afterwards, cut the shortbread lengthwise into two parts.

12. Prepare the cream. For this, you will need cold butter and a jar of boiled condensed milk, which must also be warm.

Place soft butter in a bowl and beat with a mixer.

13. Evenly adding boiled condensed milk, prepare the cream.

14. At first, the cream will be dark yellow in color and very watery.

15. Don't let this bother you. As you continue whisking, you will soon notice that the cream has curdled. This means that the process is nearing completion.

16. Do not turn off the mixer, because after almost 5 minutes the cream will begin to thicken and will soon become homogeneous.

17. Place chopped nuts into the cream.

19. Take a flat dish. Place the shortbread on it with the cut side up. Spread half the cream and smooth it out with a knife.

20. Place the second shortbread. Grease the cake on all sides with the remaining cream.

21. Sprinkle the top of the cake with instant cocoa and sweet powder.

22. Keep the cake at room temperature (but not in the kitchen, where it is very hot) for 6 hours, then put it in the refrigerator.

The next day, cut the cake into portions. Serve with tea or black coffee.

Chocolate cake with boiled condensed milk cream

A recipe for making a chocolate sponge cake with cream based on boiled condensed milk, sour cream and cocoa powder. For all lovers and those with a sweet tooth, I offer the most common recipe for making a sweet chocolate cake at home with a thick layer of delicate cream. Sponge cakes are always considered the softest and most tender, and this cake is no exception. It is assembled from ordinary and affordable goods, and it takes very little time. To make a chocolate cake, you can, of course, choose any sponge cake and assemble a cake from 2, 3 or 4 cake layers. The cream from this amount of goods will be more than enough for all the shortcakes. Serve the chocolate cake with your favorite drink and enjoy your health.

Required ingredients:

– 380 g boiled condensed milk (1 can);

– 180 g butter (softened);

– 4 – 5 tbsp. spoons of cocoa powder;

– 180 – 230 g. sour cream (20%);

– 100 ml. boiling water + 50 g sugar (impregnation for cakes).

How to cook:

First you need to prepare the chocolate sponge cake in advance. You can choose your own favorite sponge cake or cook according to the recipe I used. Leave the newly baked biscuit to sit (before assembling) for at least 8 hours, otherwise, when cutting, the cakes will begin to crumble very much. I use two small biscuits baked in a tin 18cm across. One cake came out a little larger, so I cut off the top and will use it as crumbs to sprinkle on the sides of the cake. As a result, I am left with two equal cakes; if desired, of course, they can also be divided into halves and then the cake will be made from 4 cakes. I'll probably stop at 2.

Prepare the cream for the cake.

Place a can of boiled condensed milk and perfectly softened butter in a large container.

Using a mixer, beat them into a homogeneous mass.

Then add sour cream and continue whisking. Absolutely, the most important point in preparing cream is sour cream. The mixture of cream directly depends on its quantity and properties. If you need a very thick cream, then you need to add very little sour cream and vice versa. Accordingly, rustic sour cream will make the cream the most tender and thick. I put 230 grams in my own cream, later I regretted it, because the sour cream was store-bought, and it could have been added much less.

Then, continuing to beat, add cocoa powder one spoon at a time.

The chocolate cream with boiled condensed milk is ready, you can start assembling the cake. From this amount of cream comes out quite a lot, just enough for 4 cakes. If you plan to assemble a cake from two layers, then there will be a lot of this amount - take this point into account.

Prepare the cake impregnation in advance. Because I use a sponge cake made from cocoa powder (and it is often quite dry), it may take a little more impregnation. Place the first shortbread on a serving plate and soak it in syrup.

Spread the cream generously on top and smooth it over the entire surface with a spatula.

Soak the second cake well on the bottom side and place it on top of the cream. Next, coat the cake with cream in an even layer on top and along the edges.

Gently sprinkle the sides of the cake with the reserved crumbs (which I lightly dried in the oven in advance and crushed by hand). Place the assembled cake and remaining cream in the refrigerator for approximately two to three hours. The cream should cool.

Well, now the last step is decorating the cake. This is a matter of fantasy. Using a nozzle, I squeezed the cream in the form of circles along the edge of the cake, and sprinkled it with grated chocolate in the middle. If you have any leftover biscuit crumbs, you can pour them into the middle.

Place the finished cake in the refrigerator again for 5–6 hours, or better yet, overnight (that is, in the dark) . The sponge cakes should be well soaked in the sweet syrup, and the cream should harden.

Chocolate cake with boiled condensed milk cream is ready and ready to serve.

Chocolate cake with cream and boiled condensed milk

Condensed milk is a favorite flavor from childhood, and baked goods made from it become even tastier when added to chocolate. Condensed milk mixes well with any type of dough: biscuit, puff pastry, shortbread. It will take no more than 2 hours to make a chocolate cake with condensed milk.

To improve the taste, you can add crushed nuts, raisins or poppy seeds to the baked goods, and fresh berries or pieces of fruit in the layer.

Traditional recipe
From shortcrust pastry
With banana, condensed milk and chocolate cream
With sour cream and boiled condensed milk cream

Traditional recipe

It doesn’t take much time to create a chocolate sponge cake with condensed milk; the ingredients are simple and affordable. The shortbreads turn out tender and soft; there is no need to soak them additionally.

To prepare a chocolate dessert with condensed milk, take:
Wheat flour 1 tbsp.
Granulated sugar 1 tbsp.
Cocoa powder 2 tbsp. l.
Egg 1 pc.
Boiled condensed milk 300 g.
Milk ½ tbsp.
Boiling water ½ tbsp.
Sunflower oil ¼ tbsp.
Soda ½ tsp.
Vanillin 1 pack.

From shortcrust pastry

To create a chocolate shortbread cake with condensed milk, prepare:

300 g snow-white flour;
50 g cocoa powder;
200 g butter (softened at room temperature);
600 g boiled condensed milk;
100 g sweet sand;
3 egg yolks;
a teaspoon of baking powder.

The yolks combined with sugar are shaken. Add oil, then beat again until smooth. Add sifted flour, cocoa and baking powder and knead into a medium-viscosity dough.
The dough is divided into 4 uniform parts. From each part, use a rolling pin to form a rectangle 3–5 mm wide. The shortbreads are placed on a baking sheet covered with parchment. Bake in an oven heated to 180°C for 15 minutes. The finished product is trimmed evenly on the sides and left to cool.
Any shortbread is greased with condensed milk and a stack is formed. The cake is left to soak for 10 hours.

With banana, condensed milk and chocolate cream

Chocolate cake ingredients:

a can of condensed milk;
2 chicken eggs;
8 tablespoons flour;
3 tablespoons – cocoa powder;
tea - soda;
half a teaspoon of salt.

For the cream layer take:

300 g sour cream;
a can of condensed milk;
pulp of half a banana.

Beat the eggs with added salt in a mixer. Continuing to beat, carefully pour in the condensed milk, add flour, chocolate powder and soda.
Pour the mixture into a baking pan lined with a parchment sheet. Bake until done in an oven heated to 200 °C.
To create a cream for a chocolate cake, whip sour cream and condensed milk. Add crushed banana pulp. Stir thoroughly.
The finished chocolate sponge cake is horizontally divided into two equal parts. Spread a thick layer of banana cream on the bottom crust. Connect them.

The finished product is left to soak for 2 hours at room temperature, then placed on the refrigerator shelf for another 2 hours.

With sour cream and boiled condensed milk cream

Chocolate biscuit ingredients:

150 g snow-white flour;
30 g cocoa powder;
6 chicken eggs;
180 g sweet sand;
a packet of vanilla flavoring.

To create the filling, take:

200 g 20% sour cream;
a can of boiled condensed milk.

The eggs combined with sugar are thoroughly shaken with a mixer. In another bowl, combine the sifted flour, vanillin and chocolate powder and stir. Pour the chocolate-flour mixture into the egg-sugar mixture, stirring immediately. You should get a soft, airy dough.
Pour the mass into a mold lined with parchment. Place in the oven, preheated to 180°C, for 40 minutes.
To create cream for the cake, combine sour cream with condensed milk and shake. You can add a pinch of vanillin for taste. The finished insides are sandwiched into a biscuit, divided longitudinally into two equal parts. Fold it up.

A cake with cocoa and condensed milk is suitable for tea at home and for treating guests. For a wonderful presentation, it is poured with melted dark chocolate. You can use crushed and roasted nuts, chocolate chips, and fresh berries as decoration.

Cake with boiled condensed milk - 8 delicious and quick recipes

Of course, boiled condensed milk is an unusual, unique treat for those with a sweet tooth. You can eat it plain, with a spoon, or spread it on a bun. It is included in almost all recipes for various baked goods and is ideal for making creams. And a cake with boiled condensed milk will become a beautiful, and most importantly, delicious decoration for any festive table.

Delicious dessert with honey flavor

For almost all people, honey cake brings back childhood memories. It does not require huge costs and is easy to make, and the taste is not inferior to the most unique desserts. This is precisely why most mothers, when deciding how to pamper their children, give preference to honey cake.

Cake with boiled condensed milk from waffle cakes

If you don’t have time for baking, but want to amuse your loved ones with a pleasant treat, it’s easier to prepare a waffle cake with boiled condensed milk. All you need for this is the following ingredients:

wafer shortcakes – 6 pcs. (1 package);
sl. butter – 150 g (100 g for cream, 50 g for glaze);
boiled condensed milk – 1 can;
nut kernels (to taste) – 50 g;
sugar – 50 g;
milk – 40 ml;
cocoa – 45 g.

Let's start making the cake. For this:

Preparing the cream. Soften the butter and carefully, in small portions (approximately 70 ml), add condensed milk into it, whisking continuously with a mixer until a homogeneous mass is obtained.
Assembling the cake. We put the shortbread on the dish, thickly grease it with cream, cover it with the next one, spread it again, and so on with all the layers, not counting the outer one.
Preparing the glaze. Place a saucepan on the fire, pour milk into it and add butter. Heat until it melts. Stirring carefully, add sugar and cocoa, bring to a boil, reduce the flame and cook until the sugar dissolves and the mass thickens slightly. We don't stop stirring.
Pour hot glaze over the cake, sprinkle with chopped nuts and place in the refrigerator for 3-4 hours.

The cake will require a minimum of cost and effort, but will certainly be a beautiful addition to a home tea party.

No cookie baking

Another “quick” cake recipe that does not require baking, and therefore is very popular. To make it you will need:

boiled condensed milk – 320 ml;
shortbread cookies – 400 g;
sl. butter – 100 g.

Crumble the cookies (the size of the pieces doesn’t matter, they vary as desired).
Prepare the cream: beat softened butter with condensed milk until smooth.
Mix crushed cookies with cream, form a cake, decorate and refrigerate until soaked (for 2-3 hours).

Another version of the dessert: do not crumble the cookies, but lay them out in layers, like shortcakes, and coat them with cream.

The fundamental advantage of such a cake: it does not lose its taste when stored in the refrigerator for several days.