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Chocolate Cake with Cream Cheese Frosting

Chocolate cake flavoured with melted chocolate, condensed milk , ground walnuts etc . A delightful yummy chocolate cake.


250 gms Maida / plain flour/ all purpose flour

200 gms condensed milk

150 gms dark chocolate ( CH D 45)

200 gms unsalted butter

3 eggs

2 tsp coffee powder

100 gms walnuts

4 tbsp sugar

1 tsp soda bicarbonate

2 tsp Baking powder

A pinch of salt

2 quarter cup of Bourbon/ whisky

1/3 cup and 1/4 cup warm water


Grind the walnuts with sugar in batches and keep aside. Using the double boiler method , melt the butter and chocolate together. Keep aside to cool. Separate the whites from the yolks , keep aside .

Add the flour , baking powder, soda bicarbonate , coffee powder together and sift twice.

Using an electric mixer , whisk the egg whites with a pinch of salt to stiff. Add the egg yolks and whisk again .

Add the condensed milk and melted chocolate and butter mixture. Using a hand whisk , mix everything well. Add the sifted flour mix and mix well using the hand whisk. Add the bourbon and warm water to the cake batter and mix well using the hand whisk.

Bake in a preheated oven at 170 degrees for 45 mins or till done.

Line the baking dish with parchment paper. ( Diameter 8 inches)

Once the cake is cooled, trim the top / bulge part of the cake to even it out to a flat surface . Make a sugar syrup of 2 tsp sugar , add 1 tbsp bourbon to it .

Brush both sides of the cake with this syrup.

For the cream cheese frosting

150 gms cream cheese

1/2 cup icing sugar or 1 /3 cup (according to preference)


Bring the cream cheese to room temperature. Add the sifted icing sugar. Using an electric mixer whisk both together till smooth and creamy.

Spread this frosting on the cake.

Double boiler method

Water is placed in a vessel that is placed on the burner . On top of this vessel a steel or glass bowl or vessel holds the butter and chocolate . The steam from the simmering water warms the contents of the bowl or vessel gently with indirect heat.

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