Creamy Cake with Chocolate
Into a bowl, start by adding the eggs and the sugar, mix it all very well. Add the oil and the salt, mix well again and add the vanilla essence, the wheat flour, the baking powder and the water, mix well until a batter is formed.Transfer the batter to a baking tin greased with butter and flour.Then take it to a preheated oven at 180°C (356°F) for 30 minutes.Once it has baked through, make several holes all over it.Now, into a bowl, add the condensed milk and the milk, mix well until combined and pour this mixture all over the cake, to make it moist. Set aside.Now to make the white cream, into a saucepan, add the condensed milk and the corn starch, mix until combined. Add the table cream, the vanilla essence and the milk, mix well and bring to medium-low heat, let it cook until the cream thickens.After that, pour all the cream over the cake, spread it well and run a knife around the edges, to make sure the cream gets into the cake. After you have done this, take it to the fridge and leave it for at least 6 hours.To make the ganache, melt the chocolate in the microwave in 30-second intervals, or in double boiler, add the table cream and mix well. Pour the ganache over the cake, spreading evenly.Serve.
Ingredientes
- 2 Eggs
- 1 Cup of Sugar (200ml Cup)
- ½ Cup of Oil
- 1 Generous Pinch of Salt
- 1 Teaspoon of Vanilla Essence
- 1 Cup of Wheat Flour
- ½ Tablespoon of Baking Powder
- ½ Cup of Water
- ½ Cup of Condensed Milk
- ½ Cup of Milk
White Cream
- 3 ½ Cups of Condensed Milk
- 2 Tablespoons of Corn Starch
- 1 Pack of Table Cream
- 1 Teaspoon of Vanilla Essence
- 3 Cups of Milk
Ganache
- 180g of Bittersweet Chocolate
- 1 Pack of Table Cream
Modo de Fazer
Into a bowl, start by adding the eggs and the sugar, mix it all very well. Add the oil and the salt, mix well again and add the vanilla essence, the wheat flour, the baking powder and the water, mix well until a batter is formed.
Transfer the batter to a baking tin greased with butter and flour.
Then take it to a preheated oven at 180°C (356°F) for 30 minutes.
Once it has baked through, make several holes all over it.
Now, into a bowl, add the condensed milk and the milk, mix well until combined and pour this mixture all over the cake, to make it moist. Set aside.
Now to make the white cream, into a saucepan, add the condensed milk and the corn starch, mix until combined. Add the table cream, the vanilla essence and the milk, mix well and bring to medium-low heat, let it cook until the cream thickens.
After that, pour all the cream over the cake, spread it well and run a knife around the edges, to make sure the cream gets into the cake. After you have done this, take it to the fridge and leave it for at least 6 hours.
To make the ganache, melt the chocolate in the microwave in 30-second intervals, or in double boiler, add the table cream and mix well. Pour the ganache over the cake, spreading evenly.
Serve.
