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Rotina Diária

Cakes

Moist Chocolate Cake with Creamy Frosting

Make this moist, rich chocolate cake in a blender and top it with creamy condensed milk chocolate frosting. An easy crowd-pleaser for birthdays or an afternoon treat.

  • Total time 1 h 23 min
  • Prep time 20 min
  • Oven time 43 min
  • Rest or chill time 20 min
  • Temperature 355 °F (180 °C)
  • Makes 12 slices; 9-inch tube pan
  • Difficulty Easy

Chocolate powder is dry and absorbs liquid, so this cake uses plenty of milk. That balance keeps the cake moist instead of crumbly. Choose chocolate powder with at least 32% cocoa for a deep, dark color.

The topping is a softer brigadeiro-style frosting, cooked just until thickened—not until firm enough to roll into balls. That way, it stays creamy even after it cools.

Ingredients

Amounts for 12 servings (12 slices; 9-inch tube pan).

Batter

Topping

For the pan

Equipment

  • Blender
  • Large bowl
  • Whisk
  • Tube pan
  • Pot
  • Silicone spatula

Instructions

  1. Step 1 Prepare the pan and oven

    Preheat the oven to 350°F. Grease the pan with butter and dust it with chocolate powder instead of flour so the outside of the cake won’t have white spots.

    • 1 tablespoon butter for greasing
    • 1 tablespoon chocolate powder for dusting

  2. Step 2 Blend the wet ingredients

    Blend the eggs, milk, oil, and sugar for 2 minutes.

    • 3 eggs
    • 1 cup milk
    • 1/2 cup oil
    • 1 1/2 cups sugar

    About 2 min

  3. Step 3 Mix in the chocolate and flour

    Pour into a bowl and add the chocolate powder and flour, whisking to combine. Add the hot water and mix again—it dissolves the chocolate and brings out its flavor. The batter will be very thin.

    • 1 cup chocolate powder
    • 2 cups all-purpose flour
    • 1/2 cup hot water

  4. Step 4 Baking powder

    Add the baking powder and gently mix just until combined.

    • 1 tablespoon baking powder

  5. Step 5 Bake

    Pour the batter into the pan and bake for about 35 minutes. A toothpick should come out with a few moist crumbs but no raw batter. Taking the cake out at this point keeps it moist.

    About 35 min

  6. Step 6 Make the frosting

    In a saucepan, combine the condensed milk, chocolate powder for the frosting, and butter. Cook over low heat, stirring constantly, for about 8 minutes, until thickened and the bottom of the pan briefly shows as you stir. Remove from the heat and stir in the heavy cream.

    • 1 can of sweetened condensed milk
    • 3 tablespoons chocolate powder
    • 1 tablespoon butter
    • 1/2 carton of heavy cream

    About 8 min

  7. Step 7 Unmold and frost

    Let the cake cool for about 20 minutes, then turn it out and spread the frosting on top with a spatula.

    About 20 min

Tips for success

  • Chocolate powder with 50% cocoa makes the cake richer; chocolate drink mix makes it sweeter and lighter in color.
  • For a layered birthday cake, bake in a 9.5-inch round pan without a center tube for 40 to 45 minutes.
  • Sprinkles or chocolate shavings hide any imperfections in the frosting.

Substitutions

Hot water
Use the same amount of hot brewed coffee to deepen the chocolate flavor without making the cake taste like coffee.
Heavy cream
You can leave it out; the frosting will be a little firmer.

How to store

Covered, it keeps for 3 days at room temperature in cool weather. In warm weather, refrigerate for up to 5 days.

Allergens

Contains: gluten, Dairy, Eggs.

Packaged ingredients may contain traces of other allergens. Always check the labels of the brands you use.

Published October 13, 2026. US measurements: 1 cup = 240 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL; 1 oz = 28 g.