Moist Chocolate Bundt Cake with Fudgy Condensed Milk Glaze
A stunningly moist chocolate bundt cake draped in a rich, fudgy glaze made from sweetened condensed milk and cocoa. Easy to put together with pantry staples, it serves a crowd and never fails to impress. The stovetop glaze is what makes it truly unforgettable.
🛒 Ingredients
15 servings
- 2 cups (240 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- ¾ cup (85 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ cup (200 g) unsalted butter
- 1 cup (240 ml) whole milk
- 3 large eggs
- 1 can (14 oz / 395 g) sweetened condensed milk
- ¾ cup (200 ml) heavy cream
- 4 tablespoons unsweetened cocoa powder
- 1 tablespoon butter (for glaze)
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Generously grease and flour a bundt or tube pan.
- 2
In a large bowl, whisk together the flour, sugar, cocoa powder, and baking soda until evenly combined.
- 3
In a saucepan, melt the butter with the milk over low heat, then remove from heat.
- 4
Pour the warm butter-milk mixture over the dry ingredients and stir in the eggs one at a time until the batter is smooth.
- 5
Immediately pour the batter into the prepared pan — do not let it cool first.
- 6
Bake for 35 to 40 minutes, or until a toothpick inserted in the centre comes out clean.
- 7
Cool the cake completely in the pan before unmolding onto a serving plate.
- 8
Make the glaze: off the heat, stir together the condensed milk, cocoa, and butter in a saucepan. Add the heavy cream and mix well.
- 9
Cook over medium heat, stirring constantly, until the glaze thickens and pulls cleanly away from the sides of the pan.
- 10
Pour the warm glaze over the cooled cake and allow it to set before slicing.
💡 Chef's Tip
For an extra-glossy finish, stir a teaspoon of coconut oil into the glaze just before pouring. Keeps well for up to 3 days under a cake dome at room temperature.
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