Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Torta al Cioccolato con Crema al Latte Condensato e Fragole

Chocolate Cake with Sweetened Condensed Milk Cream and Strawberries

Name: Chocolate Cake with Sweetened Condensed Milk Cream and Strawberries
Yield: 12 servings
Cuisine: American
Ingredients: 4 eggs; 1/4 cup oil (60 ml); 1 cup milk or water (250 ml); 1 cup sugar (200 g); 1/3 cup unsweetened cocoa powder (about 40 g); 2 cups all-purpose flour (240 g); 1 tablespoon baking powder (15 g); 1 2/3 cups sweetened condensed milk (500 g, for the first cream); 1 1/4 cups heavy cream (300 g, for the first cream); 2/3 cup powdered milk (70 g, for the first cream); 1 2/3 cups sweetened condensed milk (500 g, for the second chocolate cream); 1 1/4 cups heavy cream (300 g, for the second chocolate cream); 1/3 cup unsweetened cocoa powder (35 g, for the second chocolate cream); 2 tablespoons butter (25 g, for the second chocolate cream); 1/3 cup sweetened condensed milk (100 g, for the soaking syrup); 3/4 cup water (200 ml, for the soaking syrup); 1 pound strawberries (500 g); 9 1/2 oz 70% dark chocolate (270 g); 3/4 cup heavy cream (203 g); 2 tablespoons glucose syrup (23 g); 3 tablespoons butter (45 g); as needed Chocolate sprinkles,; as needed Strawberries,; as needed Chocolate candies,

Dolce per Amore @dolceperamore

Seoul, Corea del Sud

A simple Brazilian dessert: a chocolate sponge cake filled with two layers of sweetened condensed milk cream and a layer of strawberries. Serve chilled and decorate as you like.

Dolce per Amore @dolceperamore

Seoul, Corea del Sud

A simple Brazilian dessert: a chocolate sponge cake filled with two layers of sweetened condensed milk cream and a layer of strawberries. Serve chilled and decorate as you like.

Saved

Ingredients

12 servings

4eggs
1/4 cupoil (60 ml)
1 cupmilk or water (250 ml)
1 cupsugar (200 g)
1/3 cupunsweetened cocoa powder (about 40 g)
2 cupsall-purpose flour (240 g)
1 tablespoonbaking powder (15 g)
1 2/3 cupssweetened condensed milk (500 g, for the first cream)
1 1/4 cupsheavy cream (300 g, for the first cream)
2/3 cuppowdered milk (70 g, for the first cream)
1 2/3 cupssweetened condensed milk (500 g, for the second chocolate cream)
1 1/4 cupsheavy cream (300 g, for the second chocolate cream)
1/3 cupunsweetened cocoa powder (35 g, for the second chocolate cream)
2 tablespoonsbutter (25 g, for the second chocolate cream)
1/3 cupsweetened condensed milk (100 g, for the soaking syrup)
3/4 cupwater (200 ml, for the soaking syrup)
1 poundstrawberries (500 g)
For the ganache
9 1/2 oz70% dark chocolate (270 g)
3/4 cupheavy cream (203 g)
2 tablespoonsglucose syrup (23 g)
3 tablespoonsbutter (45 g)
For decoration
as neededChocolate sprinkles,
as neededStrawberries,
as neededChocolate candies,

Saved

Steps

1

Combine the eggs, oil, milk (or water), sugar, and cocoa powder in a blender and blend until smooth.
2

Add the flour and baking powder, then blend for 1 minute until well mixed.
3

Pour the batter into a greased 11 x 7 inch (28 x 18 cm) rectangular baking pan and bake in a preheated oven at 350°F (180°C) for about 30 minutes, or until a toothpick comes out clean.
4

For the first cream: In a saucepan, cook the sweetened condensed milk, heavy cream, and powdered milk over medium heat, stirring constantly, until thickened. Let cool.
5

For the chocolate cream: In a saucepan, cook the sweetened condensed milk, heavy cream, cocoa powder, and butter over medium heat, stirring constantly, until thickened. Let cool.
6

Prepare the soaking syrup by mixing the sweetened condensed milk with twice as much water. Slice the cake in half and brush with the syrup mixture.
7

Once everything is cool, layer the white cream and strawberries on the bottom half of the cake.
8

Spread the chocolate cream on top, cover with the second half of the sponge cake, and refrigerate.
9

Meanwhile, make the chocolate ganache by combining all the ganache ingredients in a glass bowl and microwaving for about 2 minutes, stirring every 30 seconds until smooth.
10

Pour the ganache over the cake, decorate as desired, and refrigerate for at least 30 minutes.
11

Serve chilled.

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Cooksnaps

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Dolce per Amore @dolceperamore

Published in the US on July 02, 2026 14:01

Seoul, Corea del Sud

Mi chiamo Ortensio e vivo a Seoul nella Corea del Sud per lavoro, ho lasciato il Belgio a fine luglio 2023, dopo oltre 5 anni. Ho una passione esagerata per la pasticceria sia italiana che internazionale, ma anche per il cibo sano e soprattutto che sia bello da vedere e squisito da mangiare.Mi trovate anche qui👇🏻dolceperamore.ityoutube.com/dolceperamoreinstagram.com/dolce_per_amorefacebook.com/dolceperamore.it"Nessun amore è più sincero dell'amore per il cibo.''🫰🏼(George Bernard Shaw)

Keywords

Cake Condensed Milk Egg Butter Strawberry Dark Chocolate Cocoa

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