Milky Cake

chocolate and milk cream cake

This cake is a triumph of freshness …what can be better than a chocolate cake topped with an exquisite fresh milk cream covered with a delicious chocolate ganache?!…The milk cream can be an alternative to a pastry cream that is usually made with eggs….you can use this cream to fill any cake …. i used cornstarch that helps the cream to get dense but it can be used also flour instead …


  • Cake base :
  • 2 eggs
  • pinch of salt
  • 4 tbs sugar
  • 4 tbs flour
  • 3/4 tbs cocoa powder
  • Milk cream: 
  • 4 tbs cornstarch
  • 5 tbs sugar
  • 500 ml milk
  • Chocolate ganache: 
  • 300 gr dark chocolate
  •  200 ml cream
  • 1 tbs sugar
  • 1 tbs milk

Baking time:

preheated oven at 170°C - 12 -13 min


  • Cake base:
  • In a large bowl using a hand mixer beat 2 eggs with a pinch of salt then add gradually 4 tbs sugar ,4 tbs flour and 3-4 tbs cocoa powder , beat the mixture until smooth.
  • Line a round baking pan ( 20 cm) with parchment paper, pour batter in the pan and spread evenly. 
  • Bake in a preheated oven at 170 °C for about 12 -13 min .
  • Remove cake base from the oven , place it onto a cake  and let it cool down completely .
  • Milk cream:
  • In a medium bowl mix 4 tbs cornstarch (flour) ,5 tbs sugar .
  • Add 500 ml milk and whisk until the ingredients are well combined.
  • Pour the mixture in a sauce pan ,bring to a boil until dense .
  • Chocolate Ganache:
  • In a sauce pan bring to a boil 200 ml cream , 1 tbs sugar and 1 tbs milk .
  • When the cream is boiling pour it over 300 gr dark chocolate in a medium bowl , mix until the chocolate is well dissolved and you obtain a shiny chocolate cream .
  • Pour the hot milk cream to the cake base .
  • Let the cake cool down room temperature and then in the fridge for 1 hour.
  • After 1 hour pour over the chocolate ganache .
  • Let the cake cool down for at least 30 minutes more before serving.

watch how to make it here:

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