No Bake Chocolate Cake
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
1 cake
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Calories
556 kcal
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Course
Cake
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Cuisine
International
No Bake Chocolate Cake
Description
The cake batter is made by warming a mixture of caster sugar, evaporated milk, vanilla, and butter until dissolved, then cooled slightly before beating in eggs and optional rum. Dry ingredients including plain flour, cocoa powder, baking powder, and baking soda are sifted and combined with the wet mixture to form a runny batter. This batter is steamed in a greased round pan covered loosely with foil to prevent moisture drip, cooking gently for 45 minutes.
Steaming yields a moist, tender crumb and ensures even cooking without drying. After cooling completely, a chocolate fudge topping made from sieved cocoa powder, condensed milk, corn oil, salt, and vanilla is gently cooked to thicken and spread over the cake. The final dessert is rich with balanced sweetness and the smoothness of the fudge layer adds a contrasting finish.
Room temperature butter and eggs improve batter smoothness and evenly textured cake. Covering the pan minimizes water drips. Waiting until the cake cools preserves the topping’s consistency without melting it.
Ingredients
- 200 g (7 oz) caster sugar
- 200 g (7 oz) evaporated milk full cream
- 1/2 teaspoon vanilla extract or 1 tsp vanilla essence
- 180 g (6⅓ oz) butter unsalted
- 2 egg slightly beaten with fork
- 2 tablespoons rum optional
- 100 g (3½ oz) plain flour or all-purpose flour
- 50 g (1¾ oz) cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Chocolate Fudge Topping
- 20 g (7 oz) cocoa powder sieved
- 200 g (7 oz) condensed milk
- 2 tablespoons corn oil
- 1 pinch salt
- 1/2 teaspoon vanilla extract or 1 tsp vanilla essence
Instructions
- Combine caster sugar, evaporated milk, vanilla extract or essence, and butter in a saucepan. Stir over low heat until the sugar dissolves and the butter melts. Remove from heat and keep warm. Once the evaporated milk mixture has slightly cooled, add the beaten eggs and rum (if using), and stir until well combined.
- Sift the flour, cocoa powder, baking powder, and baking soda into a large mixing bowl. Pour the egg mixture over the flour mixture and stir until well combined (the cake batter should be runny).
- Heat up the steamer. Line and grease an 8 or 9-inch (20 or 23-cm) round baking pan. Pour the batter into the prepared pan, place it in the steamer, and cover the top loosely with a piece of aluminum foil. Cover the steamer and steam over medium heat for 45 minutes. Allow the cake to cool in the pan before turning it out and decorating.
Chocolate Fudge Topping:
- Combine the sieved cocoa powder, condensed milk, and oil. Stir over low heat until the mixture thickens. Add the salt and vanilla extract or essence. Let the chocolate topping cool slightly before spreading it over the cake, then refrigerate before serving.
Notes
- Use room temperature butter and eggs to improve batter texture for an even cake crumb.
- Cover the cake pan loosely with aluminum foil while steaming to prevent water dripping onto the batter.
- Allow the cake to cool completely before adding the chocolate fudge topping to keep it smooth and prevent melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cake
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 556kcal | 28% |
| Carbohydrates | 448g | 149% |
| Protein | 66g | 132% |
| Fat | 225g | 346% |
| Saturated Fat | 123g | 615% |
| Cholesterol | 840mg | 280% |
| Sodium | 2483mg | 103% |
| Fiber | 26g | 104% |
| Sugar | 331g | 662% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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