Nigella Lawson’s Chocolate Birthday Cake is made with dark chocolate or devil’s food cake mix, caramel sauce, sweetened condensed milk, chocolate-covered toffee bars, heavy whipping cream, icing sugar, and vanilla extract. This delicious cake recipe creates a tasty dessert that takes about 1 hour and 5 minutes to prepare and can serve up to 12 people.
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🧡Why You’ll Love Nigella Chocolate Birthday Cake With Condensed Milk Recipe
- Rich Chocolate Flavor: The combination of dark chocolate cake mix and chopped chocolate-covered toffee bars makes each bite deeply chocolaty and satisfying.
- Easy to Make: Using a cake mix simplifies the process, so you can create a homemade treat with minimal effort.
- Unique Caramel and Condensed Milk Topping: The warm caramel and condensed milk mixture soaks into the cake, making it extra moist and indulgent.
- Creamy Whipped Topping: A layer of freshly whipped cream with a hint of vanilla adds a light and airy texture that perfectly balances the rich cake.
- Perfect for Celebrations: This cake is ideal for birthdays or special occasions, offering a show-stopping dessert that everyone will love.
🍫 Nigella Chocolate Birthday Cake With Condensed Milk Ingredients
- 1 box dark chocolate or devil’s food cake mix
- Ingredients needed for the cake mix (eggs, oil, water)
- 1/2 cup (160g) caramel sauce, store-bought or homemade
- 1/2 can (200g) sweetened condensed milk
- 1/2 cup (100g) chopped chocolate-covered toffee bars
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons (15g) icing sugar
- 1 teaspoon (5ml) vanilla extract
🎂 How To Make Nigella Chocolate Birthday Cake With Condensed Milk
- Preheat the Oven: Preheat your oven to 350°F (180°C).
- Prepare and Bake the Cake: Mix the cake batter according to the package instructions, then pour it into a lightly greased and floured 9×13 inch (23×33 cm) pan. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Caramel Condensed Milk Mixture: While the cake bakes, combine the caramel sauce and condensed milk in a small saucepan. Warm them over low heat, stirring until fully combined. Remove from heat once warmed through.
- Poke the Cake: When the cake is done and still warm, use the handle of a wooden spoon or a butter knife to poke holes evenly across the top.
- Pour and Sprinkle: Pour the warm caramel-condensed milk mixture over the warm cake, letting it soak into the holes. Then, sprinkle the chopped chocolate-covered toffee bars on top.
- Cool the Cake: Allow the cake to cool completely.
- Make the Whipped Cream Topping: In a mixing bowl, beat the heavy whipping cream with the icing sugar and vanilla extract on medium-high speed until soft peaks form.
- Top the Cake: Spread the whipped cream evenly over the cooled cake.
- Chill and Serve: Refrigerate the cake until ready to serve. Keep any leftovers in the fridge. The cake is best enjoyed cold.
💭 Recipe Tips
- Use Room Temperature Ingredients: Let your eggs and other ingredients warm to room temperature before mixing. This makes the batter mix more evenly and gives a better cake texture.
- Grease and Flour the Pan Well: To keep the cake from sticking, grease and flour the pan lightly. This helps the cake come out smoothly and look perfect.
- Poke Holes While the Cake is Warm: Poke holes in the cake right after it comes out of the oven. The warm cake absorbs the caramel and condensed milk better, making it extra moist.
- Chill the Whipping Cream Bowl: Chill your mixing bowl and beaters in the fridge for 10-15 minutes before whipping the cream. Cold tools help the cream whip faster and stay firm.
- Let the Cake Cool Completely Before Topping: Ensure the cake is fully cooled before adding the whipped cream. This keeps the cream from melting and the topping light and fluffy.
🎚 How To Store Leftovers Chocolate Birthday Cake With Condensed Milk?
- Refrigerate: Allow leftovers chocolate birthday cake With condensed milk to cool to room temperature. Once cooled, cover it with plastic wrap or store it in an airtight container in the fridge. It will keep fresh for up to 4 days.
- Freeze: You can freeze leftovers chocolate birthday cake With condensed milk . After cooling, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. When ready to eat, thaw it in the fridge overnight before serving.
☕ What To Serve With Chocolate Birthday Cake With Condensed Milk?
This rich Nigella Chocolate Birthday Cake pairs well with a scoop of vanilla ice cream, a dollop of whipped cream, fresh berries, or a drizzle of chocolate sauce. It can also be served alongside a cup of coffee, hot chocolate, a glass of cold milk, or a warm latte for a delicious dessert.
FAQ’S:
How Do I Prevent The Caramel Mixture From Sinking To The Bottom Of The Cake?
To prevent the caramel mixture from sinking, make sure to poke the holes evenly across the cake and pour the mixture slowly. This allows the caramel to soak into the cake without pooling at the bottom.
How Do I Prevent The Cake From Sticking To The Pan?
To prevent sticking, ensure the pan is greased and floured well. You can also line the bottom with parchment paper for added protection.
What If The Caramel Sauce Is Too Thick?
If the caramel sauce is too thick, warm it gently on low heat, stirring in a tablespoon of milk or cream to thin it out. Be careful not to overheat it.
Can I Use Margarine Instead Of Butter For The Whipped Cream?
Margarine isn’t recommended for making whipped cream because it doesn’t have the same fat content as butter or heavy cream, and it won’t whip up properly.
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Nigella Chocolate Birthday Cake With Condensed Milk Nutrition Facts
Serving Size: 1 slice
- Calories: 430
- Total Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 85mg
- Sodium: 180mg
- Potassium: 200mg
- Total Carbohydrate: 54g
- Dietary Fiber: 2g
- Sugars: 39g
- Protein: 5g
Nigella Chocolate Birthday Cake With Condensed Milk
Description
Nigella Lawson’s Chocolate Birthday Cake is made with dark chocolate or devil’s food cake mix, caramel sauce, sweetened condensed milk, chocolate-covered toffee bars, heavy whipping cream, icing sugar, and vanilla extract. This delicious cake recipe creates a tasty dessert that takes about 1 hour and 5 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C).
- Prepare and Bake the Cake: Mix the cake batter according to the package instructions, then pour it into a lightly greased and floured 9×13 inch (23×33 cm) pan. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Caramel Condensed Milk Mixture: While the cake bakes, combine the caramel sauce and condensed milk in a small saucepan. Warm them over low heat, stirring until fully combined. Remove from heat once warmed through.
- Poke the Cake: When the cake is done and still warm, use the handle of a wooden spoon or a butter knife to poke holes evenly across the top.
- Pour and Sprinkle: Pour the warm caramel-condensed milk mixture over the warm cake, letting it soak into the holes. Then, sprinkle the chopped chocolate-covered toffee bars on top.
- Cool the Cake: Allow the cake to cool completely.
- Make the Whipped Cream Topping: In a mixing bowl, beat the heavy whipping cream with the icing sugar and vanilla extract on medium-high speed until soft peaks form.
- Top the Cake: Spread the whipped cream evenly over the cooled cake.
- Chill and Serve: Refrigerate the cake until ready to serve. Keep any leftovers in the fridge. The cake is best enjoyed cold.
Notes
- Use Room Temperature Ingredients: Let your eggs and other ingredients warm to room temperature before mixing. This makes the batter mix more evenly and gives a better cake texture.
- Grease and Flour the Pan Well: To keep the cake from sticking, grease and flour the pan lightly. This helps the cake come out smoothly and look perfect.
- Poke Holes While the Cake is Warm: Poke holes in the cake right after it comes out of the oven. The warm cake absorbs the caramel and condensed milk better, making it extra moist.
- Chill the Whipping Cream Bowl: Chill your mixing bowl and beaters in the fridge for 10-15 minutes before whipping the cream. Cold tools help the cream whip faster and stay firm.
- Let the Cake Cool Completely Before Topping: Ensure the cake is fully cooled before adding the whipped cream. This keeps the cream from melting and the topping light and fluffy.
Nigella Chocolate Birthday Cake With Condensed Milk