1 Cup of Refined Sugar (200ml)
1 Teaspoon of Vanilla Essence
½ Cup of Oil
1 Cup of Warm Milk
1 ½ Cups of Wheat Flour
1 Cup of Sifted Cocoa Powder
1 Tablespoon of Baking Powder
400g of Hot Table Cream
600g of White Chocolate
1 Tablespoon of Unsalted Butter
1 Cup of Milk Powder
In a bowl, add the eggs, the refined sugar, the vanilla essence, the oil and the warm milk, beat all the ingredients together very well with an electric mixer until combined and set aside.
Now, in another bowl, add the wheat flour, the sifted cocoa powder and the baking powder, mix gently, then pour in the egg mixture we made and mix all the ingredients together until combined.
Once you’ve done that, grease a 22cm long x 10cm wide x 10 high loaf tin with unsalted margarine.
Line the bottom of the tin with nonstick baking paper.
Pour in all the chocolate batter we made, take to a preheated oven at 180°C (356°F) and bake for 40 minutes.
After this indicated time, let the cake cool and unmold it.
Cut off the thick dome of the cake, lengthwise, then cut the rest of the cake in half also lengthwise and set aside.
In a blender, add the hot table cream and the white chocolate, blend all the ingredients together very well.
Add the unsalted butter and the milk powder, blend again until combined.
Next, line the same loaf tin in which we baked the cake with a plastic bag, just like shown in the video.
Place the bottom layer of the cake in the tin.
Pour all the creamy filling we made over the cake.
Next, top the cream with the other cake layer.
Cover the cake with the plastic bag, take it to the fridge and let it chill for at least 4 hours.
After this indicated time, unmold the cake gently and remove the plastic.