Instead of icing or melted chocolate, try caramel condense milk as a topping for chocolate cake! In South Africa we can buy caramel condensed milk in a can, but while living in England, I couldn’t find it anywhere!
Here’s how you can make your own caramel condensed milk, using sweetened condense milk:
Method #1
- Pour the condensed milk into a pan.
- Put it on medium-low heat, stirring continuously. (for 10-15 mins)
- Take off the heat when you can turn a cooled tablespoon of it upside down without it falling off.
Method #2
- Immerse closed can on its side in a pot of water and bring to the boil.
- Leave on a simmer or light boil for 2 – 2.5 hours, topping up with water as needed
- Remove from heat and let it cool down completely before opening can.
- Don’t open the can while its still hot. The condensed milk should be thick and a nice caramel color.
Be careful and don’t let the water dry out, else the can will burst!
Spread the caramel over the chocolate (or vanilla) sponge cake once the cake is cooled off completely. Decorate with grated chocolate.



























































































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