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–+ servings
Two-Love Stuffed Cake

Two-Love Stuffed Cake

Discover the joy of Two-Love Stuffed Cake a simple yet spectacular dessert with fluffy vanilla sponge and rich chocolate condensed milk filling.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 8 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup milk whole is best
  • 0.5 cup neutral oil vegetable or canola
  • 2 cups all-purpose flour wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon pure vanilla essence
  • 1 can sweetened condensed milk 14 oz
  • 200 g dark or milk chocolate chopped
  • 0.5 box sour cream 100g

Equipment

  • Stand or hand mixer
  • Mixing bowls
  • 9-inch round cake pan
  • Spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and grease and flour a round cake pan.
  2. In a mixer, beat the eggs and sugar on high speed for 5-7 minutes until pale and thick.
  3. Slowly drizzle in the milk and oil while mixing on low until glossy and smooth.
  4. Add the flour in two or three batches, mixing just until there are no white streaks.
  5. Sprinkle the baking powder and vanilla over the batter, folding gently with a spatula.
  6. Pour the batter into the prepared pan and bake for 30-40 minutes, avoiding opening the oven for the first 25 minutes.
  7. While the cake cools, melt the chocolate in a double boiler or microwave, stirring frequently.
  8. In a separate saucepan, cook the condensed milk over low heat, stirring constantly for about 10 minutes.
  9. Remove from heat, stir in the melted chocolate and sour cream until smooth, then cool.
  10. Once the cake is cool, slice it evenly in half and lift off the top layer.
  11. Spread the Two-Loves filling over the bottom cake layer, then gently replace the top layer.
  12. Optionally, spread a thin layer of filling on top and garnish with chocolate shavings or melted chocolate.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 150mgPotassium: 160mgFiber: 1gSugar: 30gVitamin A: 400IUCalcium: 90mgIron: 1.5mg

Notes

For a gluten-free version, substitute all-purpose flour with gluten-free flour. You can use buttermilk instead of regular milk for a slight tang. The cake is best served fresh but can be stored in the refrigerator for up to 4 days. If desired, you can use Greek yogurt in place of sour cream for the filling. To enhance flavor, feel free to add spices like cinnamon or citrus zest to the cake batter. For a fun twist, consider making mini Bundt cakes filled with the Two-Loves sauce for individual servings.
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