"This chocolate cake is good for any occasion at any time of year. I have been baking this for two years." — Ladan
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unsweetened cocoa powder
1 (14 ounce) can
sweetened condensed milk
1 (12 fluid ounce) can
unsweetened cocoa powder
This is a great, classic 'made from scratch' cake recipe.
Beware cooks searching for a moist cake like that from a boxed mix. This isn't it! This is a more dense, sturdy cake. Almost brownie-like without the sickening sweetness of a brownie.
For Christmas I baked this cake, then layed mini peppermint patties and milk chocolate chips on top right out of the oven. After a few minutes they were melted and I spread them around the top for a marbled mint chocolate frosting.
Wow, this was actually really horrible. I made it while my baby was napping to try and satisfy a chocolate craving and I am so sad. It is not good at all. Practically no taste at all... Too bad...
This cake was great, however, I cannot give it 5 stars due to incorrect instructions. The evaporated milk and cocoa powder should be cooked at low heat, so that the cocoa will dissolve without burning the milk. The frosting should be cooked at low while the cocoa powder dissolves, but then turned to medium high so that it will boil and then thicken. I stirred the frosting for about 1/2 hour before I just turned it up. I should have done that about 25 minutes before that.
This is the easiest chocolate cake I have ever made. It rose so high and was light and delicious. I will use this recipe often.
Great Recipe! Easy and Delicious.
This cake is very easy and delicious! i made it for my mom's birthday, and everyone absolutedley loved it!
instead of using condenced and evaporated milk in the cake mix try using the same amount in butlermilk instead also adding two tablespoons of stong coffee will give it a more chocolatey taste. also if you don't like the frosting try mixing chocolate chips into the batter and dusting the final cake with powdered sugar.
I must say that I was disappointed in the end result. The cake, itself, turned out big and full. But it was not as sweet as I was expecting, partially due to the addition of the cocoa/evap milk that was cooked and added in, but didn't have sugar mixed in with it to begin with. Also, the frosting tasted like nothing but thick condensed milk. I may try this again, when I'm looking to experiment a little, and use another reviewer's idea of putting chocolate mints on top of the hot cake and allowing those to melt to make the frosting instead.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chocolate Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 631
** Calories from Fat: 297
This quick-and-easy chocolate cake is so moist and rich.
See how to make moist, rich chocolate cake.
Too much chocolate is just enough with this moist, prize-winning cake.