Chocolate Cake with Cream Cheese & Condensed Milk
User Reviews
4.9
-
Prep Time
40 mins
-
Cook Time
30 mins
-
Total Time
1 hr 10 mins
-
Servings
12 servings
-
Course
Dessert
-
Cuisine
American, International
Chocolate Cake with Cream Cheese & Condensed Milk
Description
The Chocolate Cake with Cream Cheese & Condensed Milk starts with a chocolate sponge crafted by melting dark chocolate and butter, then mixing with sugar, cocoa powder, mascarpone cheese, eggs, and a small amount of flour and salt for structure. The mascarpone adds moisture and richness to the batter. The cake is baked at moderate temperature until set with a soft crumb.
The cake is complemented by a cream cheese frosting that incorporates cream cheese, whipping cream, gelatin, vanilla sugar, and sweetened condensed milk to create a lightly sweet, tangy layer that contrasts the chocolate sponge. A separate chocolate cream is made by combining heavy cream, egg yolks, condensed milk, and melted dark and milk chocolates for a silky, dense icing or filling.
These components combine to offer a cake with layered textures and robust chocolate flavor paired with creamy, sweet frostings that balance richness and sweetness. The final cake is suitable for celebrations or as a special dessert.
Ingredients
Sponge:
- 120 g butter
- 150 g dark chocolate
- 150 g sugar
- 50 g cocoa powder
- 125 g mascarpone cheese
- 3 egg
- 1/2 vanilla pod
- 70 g flour
- salt a pinch
Cream cheese cream:
- 200 g cream cheese
- 100 ml whipping cream
- 1 tbsp vanilla sugar
- 2 gelatin sheet
- 100 ml condensed milk
Chocolate cream:
- 250 g heavy cream
- 3 egg yolk
- 50 ml condensed milk
- 200 g dark chocolate
- 50 g milk chocolate
Instructions
Sponge:
- Melt the butter and chocolate over a low heat. When the mixture is smooth, add the sugar and cocoa powder and mix well.
- Whisk the room-temperature mascarpone until it becomes creamy then incorporate it into the chocolate cream. Add the eggs one at a time, mixing well after each one. Finally, add the flour and a pinch of salt.
- Preheat the oven to 160 °C (320 °F). Line a small 20/20 cm (8x8 inches) baking tray with butter and flour (or parchment paper). Position the oven rack on level 3 from the top.
- Combine the flour with the cocoa powder and a pinch of salt.
- Melt the butter over a low heat and set aside.
- Whisk the egg yolks well with the sugar until they double in volume and lighten in color. Add the hot water and mix for a few seconds. Add the melted butter and mix slowly.
- Fold in the dry ingredients. Gradually pour in the milk and stir continuously to obtain a smooth mixture. Finally, add the scraped out inside of half the vanilla pod.
- Bake for 25-30 minutes.
Cream cheese cream:
- Mix the cream cheese until it becomes smooth and easy to work with. Hydrate the gelatin in cold water and incorporate it into the condensed milk, gently warmed. Mix well and add it to the cream cheese. Refrigerate for half an hour. Whip the whipping cream with the vanilla sugar and gently fold into the cream cheese.
Chocolate cream:
- Bring the heavy cream to almost boiling point, then gradually add it to the egg yolks, stirring continuously. Simmer for 5-7 minutes over a low heat until it thickens. Take the cream off the heat and add the chocolate and the condensed milk. Let it rest for 2 minutes then stir well. Refrigerate until it becomes slightly thicker.
- Cut the sponge in half. Place one piece on a platter and spread a third of the chocolate cream on it. Pour the cream cheese over the chocolate cream. Add the second layer of cake and top it with the rest of the chocolate cream. Decorate with whipped cream and chocolate, then place in the refrigerator. It is best to slice the cake the next day when the creams are fully set.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
