Chocolate Cake: a simple dessert to surprise everyone

Total time: 50 Min + Refrigerating time
Difficulty: Low
Serves: 8 people
By Cookist

This Chocolate Cake recipe hides a delicious secret between two layers of cake: a rich, creamy filling made with condensed milk. With each bite, you get a light and fluffy chocolate cake with creamy deliciousness. And it’s super easy to make too! Make the cake batter, bake, and divide it into two slices. Fill with the pudding mixture and refrigerate until set. Finally, you top it with a chocolate glaze, slice it, and enjoy! It’s easy to customize the cake to your taste preferences, so make sure to check out our tips below!

Chocolate Cake Ingredients

  • Eggs: use large eggs that are at room temperature
  • Sugar – use granulated sugar
  • Milk – use full-fat milk for best results
  • Vegetable oil – using oil instead of butter creates a moist cake
  • Flour – use all-purpose flour, not cake flour
  • Cocoa powder – use natural, unsweetened cocoa powder
  • Baking powder – use baking powder, and not baking soda!
  • Gelatin – used to set the pudding filling
  • Butter – use unsalted or salted butter (if using unsalted butter, add a pinch of salt to the batter)
  • Condensed milk – use canned condensed milk
  • Cream – for best results, use full-fat whipping cream
  • Chocolate – use any chocolate you like

Chocolate Cake Variations

Add a teaspoon of instant coffee to the cake batter to accentuate the chocolate flavor!

The ganache can be changed according to your liking. If you prefer it to be less sweet, use dark chocolate. If you want it sweeter, use white chocolate.

Give the filling a coffee flavor by adding a teaspoon of instant coffee.


Test the cake to see if it’s done. Insert a wooden or metal skewer into your cake and see if moist crumbs stick to the skewer. Then you know the cake is done. If you see wet batter, you’ll need to bake the cake a little bit longer. Cakes usually continue cooking for a short while after baking, so don’t wait until the skewer is completely clean, otherwise, you’ll end up with an overbaked cake.

Short on time? This is a great way to dress up a store-bought sheet cake. Use prebaked cake, and continue with the recipe, making the filling and chocolate glaze.

To test if your baking powder is still active, mix a cup of hot water with 2 teaspoons of baking powder. If it fizzes immediately, it’s active. If not, it’s time to buy new baking powder!

How to Store Chocolate Cake

Store the cake in an airtight container in the fridge for up to 5 days.

Can I Make It Ahead of Time?

You can make the chocolate sponge can be made ahead of time and stored in the fridge or freezer. Just make sure to wrap it tightly with plastic wrap.

The assembled cake can be made the day before and kept in the fridge.

Can You Freeze Chocolate Cake

The assembled and glazed cake is not freezer-friendly.



1/2 tsp
150ml (3/5 cups)
Vegetable Oil
50ml (1/5 cups)
150g (1 1/4 cups)
Cocoa powder
Baking powder
Condensed milk
200g (4/5 cups)
Whipping cream
200ml (4/5 cups)
warm cream


In a bowl, beat the eggs until light and fluffy.

Add the sugar and salt, and beat again.

Add the milk and oil, and beat again. Sift in the flour, cocoa powder, and baking powder.

Mix until the batter is smooth and all the ingredients are fully combined.

Pour the batter into a baking pan lined with parchment paper. Transfer to the pan and bake at 180°C (350°F) for 15 minutes. Once baked and slightly cooled, sandwich the cake by cutting it in half horizontally.

In the meanwhile. Whisk the gelatin with the water in a small bowl.

In a large bowl, beat the condensed milk with whipped cream. Add the gelatin and mix again.

Place the cake mold on top of the cake half.

Pour the liquid mixture on top of the cake and smooth it with a spatula.

Place the second half on top. Refrigerate the mixture for two hours.

Mix the chocolate and cream. Pour over the cooled cake, and smooth the surface with a spatula.

Slice the cake into squares and serve.

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