Moist chocolate cake filled with strawberries and condensed milk




3 cups of flour

1 cup cocoa powder

2 teaspoons baking soda

½ teaspoon salt

3 eggs

1 ½ cup oil

1 ½ cup buttermilk

2 teaspoons vanilla essence

2 ½ cups of sugar

2 cans of condensed milk

200g chopped strawberries

100g of butter

150g milk powder



1 – Preheat the oven to 350°F/180°C.


2 – Grease the mold and place parchment paper on the bottom and flour it.


3 – In a bowl, sift the flour together with the baking soda, salt and cocoa (cocoa powder) and set aside.


4 – In another bowl, mix the eggs together with the oil, buttermilk and vanilla.


5 – Add the dry ingredients in two batches and mix with surrounding movements.


6 – Add the sugar and mix well until integrated.


7 – Place the dough in the mold and bake for 25 minutes, until a tester inserted comes out clean.


8 – Let it cool for about 10 minutes in the mold, then turn it out onto a rack and let it cool completely.


9 – Chop the top and open a hole with a spoon.


For the filling:

1 – In a pot, melt the butter, add the condensed milk and powdered milk, stir well until forming a homogeneous mass and add the chopped strawberries.


2 – Pour it into the hole of the cake and add the lid that you had previously removed.

Bathe the cake with melted milk chocolate and decorate as desired.

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