In a pan, pour the condensed milk and cocoa powder. Mix to incorporate, then add the butter and cream. Stir and put on high heat, stirring continuously until it gets a not too dense creaminess.
As soon as it starts to boil, lower the heat and continue stirring for another couple of minutes.
Remove from heat.
For the Chocolate Sauce:
In a small bowl, mix sugar and cocoa powder.
Pour the whole milk into a saucepan and add the previously prepared mixture. Stir and put on medium heat, continue stirring.
As soon as it starts to boil, stir for another minute by lowering the heat and remove from heat. The sauce must not be too dense because it must be absorbed by the dough.
Assembling the Cake:
Leave the cake in the pan, cut it into squares and pour over the chocolate sauce which will penetrate into the cuts and be absorbed.
Help the passage by widening and lifting with a fork (or with the spatula).
It’s time for the topping.
Pour it over the entire surface, starting from the edges and moving towards the center.
Even out with the spatula and then retrace the previous cuts, to let it slide inside as well.
As a final touch, decorate the surface with sprinkles or grains.
Retrace the cuts one more time to let the decoration slide between the pieces and serve your exquisite no-bake chocolate cake!
