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
- 125 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.
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