Condensed Milk Cake with Chocolate Glaze is a decadent dessert that combines soft, flavorful layers with a rich, creamy filling and a glossy chocolate topping. Each layer offers a unique texture and taste—crunchy roasted peanuts, sweet raisins, and nutty poppy seeds—creating a delightful medley of flavors. The luxurious filling, made with whipped cream and smooth boiled condensed milk, is light yet indulgent, perfectly complementing the tender cake layers. Topped with a velvety chocolate glaze, this cake is both visually stunning and irresistibly delicious. Whether for a celebration or a special treat, Condensed Milk Cake with Chocolate Glaze is sure to impress and satisfy every sweet tooth!

Directions

1. Step

In a large bowl, whisk together eggs, salt, sugar, sour cream, and vegetable oil until smooth (5–7 minutes). In a separate bowl, sift together flour and baking powder. Gradually fold this mixture into the wet ingredients in three parts.

2. Step

Fold roasted peanuts into one-third of the batter. Pour into a greased mold and bake at 180°C (355°F) for 15–18 minutes. Cool and remove.

3. Step

Fold raisins into another third of the batter. Pour into the mold and bake at 180°C (355°F) for 15–18 minutes. Cool and remove.

4. Step

Fold poppy seeds into the remaining batter. Pour into the mold and bake at 180°C (355°F) for 15–18 minutes. Cool and remove.

5. Step

Soak gelatin in 60 ml of water for 10–15 minutes, then dissolve it in 120 ml of hot water. Allow to cool slightly. In a mixing bowl, whisk together boiled condensed milk and cream (100 ml). In another bowl, whip cream (250 ml) until soft peaks form. Gradually fold in the condensed milk mixture and the dissolved gelatin. Chill for 6–8 hours.

6. Step

Layer the cake starting with the peanut layer, followed by the cream filling, then the raisin layer, more cream, and finally the poppy seed layer. Spread cream filling over the top and sides.

7. Step

Melt milk chocolate with cream (60 ml) in a double boiler or microwave. Stir until smooth. Pour the chocolate glaze over the cake, letting it drip down the sides.