Chocolate Cake

Nothing will satisfy that chocolate craving better then a slice of this delicious, moist chocolate cake. We all love this cake, definitely something I will be making over and over again.
It is a combination of three different recipes which I put together to make one amazing cake. The cake recipe is from Add a Pinch, the condensed milk frosting is from Natasha's Kitchen and the buttercream is from my german chocolate cupcakes


2 cups of flour
2 cups of sugar
3/4 cups unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt 
1/4 cup brewed coffee
1 cup of milk
1/2 cup veg oil
2 eggs
2 tsp vanilla extract
3/4 cup boiling water

condensed milk filling/frosting-
1 cup of unsalted butter at room temperature
2/3  condensed milk
1/4 cup water
3 eggs yolks
4 oz semi sweet chocolate chips

buttercream for decorating and piping (optional)
2 oz cream cheese (softened)
1/4 cup of unsalted butter (softened)
1/3 cup unsweetened cocoa powder
1 1/2 cup powdered sugar
1 tsp vanilla
2 TB milk

Chocolates for decorating, I used milk chocolate DOVE 


Cake layers-

1. Preheat oven to 350F. Prepare three 9" cake pans by lining them with parchment paper and oiling them. (you can use 2 pans, and then slice the cakes in half when cooled). 

2. In a stand mixer, add the flour, sugar, cocoa, baking powder, baking soda, and salt. With a paddle attachment, stir until combined. 

3. Add the milk, coffee,  vegetable oil, eggs, and vanilla to the flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add the boiling water to the cake batter. Beat on high speed for about a minute to add air to the batter 

4. Distribute cake batter evenly among your cake pans. 

5. Bake 30-35 minutes, until a toothpick inserted into the middle of the cake, comes out clean. 

6. Remove the cake pans out of the oven, and all to cool for about 10 minutes, then remove the cake from the pan and cool completely on a wire rack. 

Condensed milk filling/frosting-

1. In a small saucepan, over low heat, whisk together 3 egg yolks, 1/4 cup water, 2/3 condensed milk.

2. Gradually increase the heat to medium, but be careful not to bring the mixture to a full boil, Continue whisking the entire time. The mixture will start to thicken.

3. Remove the mixture from heat. Add the chocolate chips an whisk until smooth. Let the mixture come to room temperature. 

4. In a stand mixer, beat the butter on high speed for about 4-5 minutes. Add the chocolate mixture (once it has cooled). Beat on medium/high speed until well combined.

Buttercream for piping-decorating (OPTIONAL)

1. Beat the cream cheese and butter for 4 minutes, add cocoa, powdered sugar, vanilla and 2 TB of milk. Beat until well combined and fluffy. Transfer to a piping bag. 

Cake Assembly

1. You should have 3 cooled cake layers, but if you used 2 cake pans, slice both cakes in half to make 4 layers. 

 2. Place the first cake layer on your cake stand or a decorating stand. (I have this super cheap revolving cake stand from amazon, which is so useful when it comes to frosting cakes)

3. Add a dollop of condensed milk frosting (about 1/4 cup) and spread on the cake layer. Add the next cake layer and repeat. Once the last cake layer is on, spread the remaining of the frosting on the top and sides of the cake. 

4. You can totally leave the cake as is:

5. Or you can decorate it with some buttercream frosting. Don't judge me to harshly for the sloppy piping job, this is my first time piping a cake. 

6. Add pieces of chocolate to the cake (Optional)



  1. The hard part of being vegan is when I see a yummy looking chocolate cake. That's my weak spot. Lol. But I going to try this recipe but substitute the eggs with apple sauce and use almond milk. Hopefully it will turn out yummy too. Thanks for sharing this recipe!