Chocolate Condensed Milk Cake with Strawberries
In a mixer, put the eggs and the sugar, whip until it combines and a lighter color mixture is formed. Add the oil and whip. With the mixer on, gradually add the milk.Mix the chocolate powder and the flour in a bowl and gradually add this mixture to the mixer.Grease a cake tin with flour and butter, pour the batter and bake in a preheated oven at 180°C (356°F) for 45 minutes (do the toothpick test).To make the white cream, place the condensed milk and the corn starch in a pan, mix the two ingredients until combined, add the table cream and the white chocolate, mix well nonstop over medium heat until it thickens.Transfer this filling to a bowl, cover with plastic wrap or with a plastic bag and set aside until it reaches room temperature.Cut the baked cake in half (horizontally) and moisten the bottom half with a mixture made of milk and condensed milk.Chop the strawberries and spread them over the cake, cover the strawberries with all the cream and spread well. Cover the cream with the other half of the cake, moisten it and cover the dessert with a plastic bag. Let it chill in the fridge for at least 4 hours.Make a ganache and spread over the cake.
Ingredientes
- 3 Eggs
- 1 ½ Cups of Refined Sugar
- ¾ Cup of Oil
- 250ml of Milk
- 2 Cups of Wheat Flour
- 1 Cup of Chocolate Powder 50% Cocoa
- 1 Tablespoon of Baking Powder
White Cream (Filling)
- 2 Cans of Condensed Milk
- 3 Tablespoons of Corn Starch
- 2 Packs of Table Cream
- 240g of White Chocolate
Assembly
- 3 Packets of Strawberries
Cup: 200ml
Modo de Fazer
In a mixer, put the eggs and the sugar, whip until it combines and a lighter color mixture is formed. Add the oil and whip. With the mixer on, gradually add the milk.
Mix the chocolate powder and the flour in a bowl and gradually add this mixture to the mixer.
Grease a cake tin with flour and butter, pour the batter and bake in a preheated oven at 180°C (356°F) for 45 minutes (do the toothpick test).
To make the white cream, place the condensed milk and the corn starch in a pan, mix the two ingredients until combined, add the table cream and the white chocolate, mix well nonstop over medium heat until it thickens.
Transfer this filling to a bowl, cover with plastic wrap or with a plastic bag and set aside until it reaches room temperature.
Cut the baked cake in half (horizontally) and moisten the bottom half with a mixture made of milk and condensed milk.
Chop the strawberries and spread them over the cake, cover the strawberries with all the cream and spread well. Cover the cream with the other half of the cake, moisten it and cover the dessert with a plastic bag. Let it chill in the fridge for at least 4 hours.
Make a ganache and spread over the cake.
