PREPARATION PROCEDURE Moist
Chocolate Cake Part 1 – Cake Mix
Preheat the oven to 180°. In a blender, combine the eggs, sugar, cocoa powder, oil, and hot water. Beat the mixture for about five minutes, until smooth.
Pour the beaten mixture into a bowl and sift together the wheat flour, cornstarch, baking powder and baking soda. Mix gently until you get a soft and smooth dough.
Grease a baking sheet with oil or butter and flour. Pour the batter into the pan and bake for about 35-40 minutes, or until a toothpick comes out clean.
Part 2 – Syrup and topping
Syrup: In a saucepan, add the whole milk, cream, chocolate powder, butter and sugar.
Cook over high heat until you get a soft brigadeiro-like consistency.
Once it boils, reduce the heat and let it cook for another two minutes. Turn off the heat and set the syrup aside.
Filling: In a saucepan, add condensed milk, chocolate powder, butter, and heavy cream.
Cook over medium heat until you reach the soft consistency of the brigadeiro. Turn off the heat and set aside the sauce.
Part 3 – Assembly of the Soggy Chocolate Cake
Pour the hot syrup over the still warm cake, paying special attention to the incisions in the dough so that the syrup penetrates well.
Then spread the brigadeiro filling on the cake.
Complete with grains or to taste.
ADVERTISEMENT
