I clear my pantry cupboard and found that I have a can of condensed milk. Best use it before it expires. It has been ages that I have not done cake with condensed milk.
I am making use of my leftover chocolate chips and shredded coconut and rice bubbles as well as ferrero and white chocolate melting to make a cake for my friend birthday. It’s my first time trying to make chocolate clouds for decorations. I am glad that I tried making these clouds, it can be snacks and it’s healthy. I know the cake is not beautiful but the taste is there and everyone enjoyed Let’s bake!!!
Chocolate clouds in advance
170 g dark chocolate chips
1/2 c shredded coconut
1 c rice bubbles, divide
1 Tbs butter (OPT)
395 ml condensed milk tin
1 1/4 cups Self Raising flour, keep 1 spoon for last egg
75 g butter, melted
300 g sour cream
9 Ferrero chocolate
8 white chocolate melting
2 Tsp vanilla essence
4 chocolate clouds
1 strawberry, stem remove
raspberry jam, to spread on top
One day in advance
In a food processor, blitz 1/2 c rice bubbles a little bit grainy consistency and set aside. Then melt chocolate chips in a bowl sit over a pot of water about 4 inches on hob. Bring out onto towel. Stir in butter, shredded coconut, and both rice bubbles that is grainy and the original.
Use a tablespoon to take a spoonful of the mixture, gently press it into cloud shapes, and place it on baking paper in a tray. It depends on how large the cloud you make and also the ingredients amount. Refrigerate for about 30 minutes to 1 hour. Then store in airtight container.
The next day
Preheat oven 170 degrees C. Grease and line bottom of a small square pan. Put condensed milk, flour, eggs; the last egg add 1 spoon of flour. Then add melted butter, vanilla essence and sour cream into a mixing bowl, beating with hand beater until batter is smooth and well combined.
Spoon half the batter on to the prepared pan. Place ferrero chocolates in 3 rows, gently press into the batter followed by white chocolate melting in between ferrero. Next add the remaining batter over the top of ferrero and white chocolates. Smooth the top, gives a gentle knock to release the air bubbles.
Bake it about 50-60 minutes or until cooked through; skewer inserted in comes out clean. Switch off oven, leave cake in for about 1 hour. Remove from oven and onto a rack to cool further about 30 minutes. Then remove from pan on to plate mat of cake.
Just before serving the cake spread raspberry jam on top of the cake and make design with the jam, and place 4 chocolate clouds at the corner. Followed by a candle and a strawberry.
Note: Oven temperature may vary. You may need more or less time. Always check that it’s cooked through. If brown too fast cover with foil or use a dome container big enough for the pan. You can omit ferrero chocolate if you are allergic to nuts. Just use chocolates chips. Or plain chocolate biscuits.
The cake can be store in an airtight container at room temperature. You can dust the whole cake with icing sugar. You can use cream and pipe design on it. Also decorate with fruits.