Have you ever opened and partially used a can of condensed milk, only to wonder what to do with the rest of it? I’m often faced with this predicament, usually after I’ve made a batch of my Dark Chocolate & Sea-Salt Fudge or poured myself a Vietnamese Cold Brew Iced Latte. Well, as I recently discovered, half a can of condensed milk is really all you need to bake this eggless coffee tea cake too!
It’s dewy and deliciously-moist, with a chocolatey crust to curb any cocoa cravings. The crust is a feature of folding in dark chocolate-chips to the batter. Rather than studding the final cake, the chocolate-chips sink to the bottom of the batter whilst baking, taking shape in an intensely-rich and chocolatey crust to prop up this eggless coffee tea cake with a delicate crunch! ! As I’m discovering, baking is both a scientific and magical process, with an element of alchemy never amiss in revealing such unexpected new dimensions…
Coffee & Chocolate Tea Cake
Ingredients
- 1½ tbsp instant coffee (we use Illy)
- 125 ml milk
- 100 gm butter
- 15 gm Demerara (brown) sugar
- 200 gm (200 gm) condensed milk
- 62.5 gm all-purpose flour
- 70 gm dark chocolate chips
- 1 tsp baking powder (see recipe notes)½
- ½ tsp baking soda
- pinch of salt
Instructions
- Mix the instant coffee and the milk in a small pan. Then, put the pan to heat and bring the coffee to a simmer, before keeping it aside.
- Whisk together the butter and sugar till light and fluffy (use an electric hand mixer if you have one).
- Next, add the milk and condensed milk, whisking well to combine.
- Sift the flour, salt baking powder and baking soda; then fold these dry ingredients into the wet batter using a spatula until just combined.
- Next, fold in your chocolate chips, taking care not to over-mix.
- Pour the batter into a lined 6/7 inch cake tin/ equivalent loaf pan, baking at 180° C for 30 – 35 minutes; you’ll know the cake is ready when a skewer or toothpick inserted in the centre of the cake comes out clean. Don't be alarmed if the cake sinks in the middle – it will not affect the final flavour!
- Cool the cake tin on a wire rack, before tucking in.
Notes
- You could try cutting the baking powder to ½ tsp if you want to avoid the cake sinking in the middle.
Liked This Eggless Coffee Tea Cake?
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Very easy recipe! Worked very well, tastes yummy. Already made it twice in one week
So thrilled you love this recipe as much as I do!
My fam loved it! Definitely going to make it more often!
Keep tagging me when you do! 😉
Loved it! One of the best tea cakes I have ever had <3
So delighted to hear it!
So delighted to hear! We’re addicted to baking it at home too 🙂
I tried out a cake with the above recipe. The cake was very soft and tasty. Thank you.
Delighted to hear that! Thank you for sharing your feedback 🙂
Hi, can we use homemade condensed milk here……the shop is too far from my house…..
Very moist and soft tea cake, loved it with my nespresso. The only gripe is that the flavour of coffee is very very mild. I would say didn’t taste it at all
Thanks Charmi! Perhaps add 2 tbsp of coffee next time?
Quite decadent for a tea cake.. But I’m not complaining. Love the flavor n so easy.