Cold Chocolate Fudge Cake
In a mixer, add the eggs and the refined sugar. Whip until the mixture combines and reaches a light color. Add the oil and whip, gradually add the milk while whipping.Meanwhile, in a bowl, mix the wheat flour with the chocolate powder and the baking powder. Mix it all together. Gradually transfer this mixture to the mixer.Grease a baking tin with butter and flour, pour the chocolate batter and bake in a preheated oven at 180°C (356°F) for 45 minutes (do the toothpick test).<strong>Chocolate Fudge</strong>Into a saucepan, add the condensed milk and the chocolate powder, mix them together with the heat still off. Add the table cream, mix and turn the heat on medium power, add the butter and stir nonstop until thickened.Slice the cake in the baking tin in half (lengthwise), moisten the bottom part of the cake with a mixture made of 50ml of condensed milk + 200ml of milk - add only half of this mixture.Pour the chocolate fudge (already cooled) over the cake and spread it well. Cover this filling with the other half of the cake and moisten it with the rest of the milk mixture. Cover the cake with a plastic bag and let it chill in the fridge for at least 4 hours.<strong>Ganache/Topping</strong>Break the chocolate into smaller pieces and microwave them in 30-second intervals until melted. Add the table cream and mix into a ganache.Pour the ganache all over the cake and spread.Top with chocolate sprinkles to taste.
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
Chocolate Fudge
- 1 Can of Condensed Milk
- 1 Pack of Table Cream
- 3 Tablespoons of Chocolate Powder 50% Cocoa
- 1 Tablespoon of Butter
Ganache/Topping
- 200g of Semisweet Chocolate
- 1 Pack of Table Cream
- Chocolate Sprinkles to Taste
Modo de Fazer
In a mixer, add the eggs and the refined sugar. Whip until the mixture combines and reaches a light color. Add the oil and whip, gradually add the milk while whipping.
Meanwhile, in a bowl, mix the wheat flour with the chocolate powder and the baking powder. Mix it all together. Gradually transfer this mixture to the mixer.
Grease a baking tin with butter and flour, pour the chocolate batter and bake in a preheated oven at 180°C (356°F) for 45 minutes (do the toothpick test).
Chocolate Fudge
Into a saucepan, add the condensed milk and the chocolate powder, mix them together with the heat still off. Add the table cream, mix and turn the heat on medium power, add the butter and stir nonstop until thickened.
Slice the cake in the baking tin in half (lengthwise), moisten the bottom part of the cake with a mixture made of 50ml of condensed milk + 200ml of milk - add only half of this mixture.
Pour the chocolate fudge (already cooled) over the cake and spread it well. Cover this filling with the other half of the cake and moisten it with the rest of the milk mixture. Cover the cake with a plastic bag and let it chill in the fridge for at least 4 hours.
Ganache/Topping
Break the chocolate into smaller pieces and microwave them in 30-second intervals until melted. Add the table cream and mix into a ganache.
Pour the ganache all over the cake and spread.
Top with chocolate sprinkles to taste.
