Decadent milk cake with creamy filling and chocolate ganache

Decadent milk cake with creamy filling and chocolate ganache

Indulge in the luxurious taste of this Milky Cake, a rich chocolate sponge cake covered in creamy milk cream and topped with a creamy milk chocolate ganache. This cake combines the airy texture of a classic sponge cake with the creamy softness of mascarpone and condensed milk filling, creating a perfect dessert for any special occasion. Each bite offers a delicious contrast between moist cake and velvety cream, making it a favorite of all age groups.


Why you'll love it:

This Milky Cake is a dessert lover’s dream come true. The sponge cake is light but rich in chocolate flavor, providing the perfect base for the creamy, slightly sweet filling. The top layer of milk chocolate ganache adds a luxurious finish that makes this cake not only delicious but also visually appealing. It's the perfect balance of flavors and textures, making it ideal for those who appreciate a sophisticated twist on traditional cakes.

Perfect occasion:

Ideal for celebrations such as birthdays, anniversaries or any other festive gathering, this milk cake is sure to impress. It's also a great choice for holiday dinners or as a special treat to enjoy on a weekend with family or friends. The elegance of this cake makes it ideal for formal events or as a central dessert at a casual gathering.

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For the sponge cake:

  • 5 large eggs
  • 150 grams of sugar
  • 50 grams of cocoa powder
  • 170 grams of flour
  • 1 pinch of baking powder
  • 1 sachet of vanilla sugar

For the milk cream:

  • 165 grams of sweetened condensed milk
  • 200 grams of mascarpone
  • 220 grams of heavy cream
  • 40 grams of powdered sugar

For the Chocolate Ganache:

  • 120 grams of milk chocolate
  • 93 grams of heavy cream (30% fat)
  • 22 grams of butter


  1. Preparation of the sponge cake:
    • Beat the eggs with the sugar and vanilla sugar until the mixture triples in volume, about 5 minutes.
    • Sift the flour, cocoa powder and baking powder, then gently fold in using a spatula.
    • Pour the batter into a 20cm cake tin lined with baking paper and bake at 180°C (356°F) for 20-25 minutes. An inserted knife should come out clean. Let the sponge cool completely.
  2. Preparation of the milk cream:
    • In a cold bowl, whisk together the sweetened condensed milk, mascarpone, heavy cream and powdered sugar until smooth and creamy.
    • Cut the cooled sponge cake horizontally into two layers. Moisten each layer with cold milk.
    • Spread the milk cream on the first layer, then cover with the second layer of sponge cake. Refrigerate 30 minutes.
  3. Chocolate ganache:
    • Pour the hot cream over the milk chocolate and stir until melted. Add the butter and mix until the mixture is smooth and combined.
    • Let the ganache cool to room temperature before spreading it over the cooled cake.

Enjoy this decadent milk cake, a perfect blend of chocolate sponge cake, creamy filling and silky ganache that will make any occasion even more special!

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