No-Fuss Chocolate Cake with Silky Cream
A wonderfully moist chocolate cake that comes together with just a spoon and a bowl — no mixer needed. The magic trick: cold cream poured over the hot cake soaks into every bite, making it incredibly rich and tender.
🛒 Ingredients
20 servings
- 3 cups all-purpose flour (375 g)
- 1 cup granulated sugar (200 g)
- 1 cup sweetened chocolate powder (type Nesquik)
- 1 tablespoon baking powder
- 1/2 cup neutral vegetable oil
- 3 large eggs
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk (14 oz / 395 g)
- 3/4 cup heavy cream
- 2 tablespoons chocolate powder (for the cream)
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Directions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 32x22 cm (13x9 in) rectangular baking pan.
- 2
In a large bowl, stir together the flour, sugar, chocolate powder, and baking powder until evenly combined.
- 3
Add the milk, oil, vanilla, and eggs. Stir vigorously with a large spoon for 2 to 3 minutes until the batter is smooth and lump-free.
- 4
Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- 5
While the cake bakes, whisk together the condensed milk, heavy cream, and chocolate powder. Refrigerate until needed.
- 6
As soon as the cake comes out of the oven, poke the entire surface generously with a fork.
- 7
Pour the chilled cream over the hot cake immediately — it will seep into the holes and make the sponge incredibly moist.
- 8
Let cool to room temperature, then refrigerate for at least 1 hour. Serve cold for best results.
💡 Chef's Tip
The more holes you poke, the moister the cake gets — don't hold back! Make it the day before for an even fudgier texture. Feel free to use unsweetened cocoa powder and reduce the sugar to your taste.
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