Ingredients
For the cake batter:
- 4 whole eggs
- 1 ½ cups sugar
- ¾ cup oil (180 ml)
- ½ cup hot water (120 ml)
- 2 tablespoons cocoa powder
- 1 ½ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
For the syrup:
- ½ cup whole milk (120 ml)
- ½ package of heavy cream
- 1 tablespoon cocoa powder
- 1 tablespoon butter
- 3 tablespoons sugar
For the topping:
- 1 ½ cans of sweetened condensed milk
- 2 tablespoons cocoa powder
- 1 tablespoon butter
- 1 container of whipped cream
- Chocolate sprinkles (to taste)
Preparation Instructions
For the cake batter:
- Place the eggs, sugar, oil, cocoa powder, and hot water in a blender. Blend well until the mixture is smooth and uniform.
- Pour the mixture from the blender into a bowl and sift in the flour, baking powder, and cornstarch. Mix carefully until combined.
- Pour the batter into a greased and floured mold (20 cm x 30 cm) and bake in a preheated oven at 180°C (350°F) for 35 to 40 minutes.
For the syrup:
- In a saucepan, combine all the syrup ingredients, except the chocolate sprinkles.
- Heat over medium heat, stirring constantly until it begins to boil.
- Once it starts to boil, reduce the heat and continue stirring for another 2 minutes.
- Remove from heat and set aside.
For the topping:
- In a saucepan, combine all the topping ingredients.
- Heat over medium heat, stirring constantly until it begins to boil.
- Once boiling, wait for one minute, continuing to stir without stopping.
- Remove from heat and set aside.
Assembly:
- While still in the mold, cut the cake into portions.
- Pour the hot, melted chocolate syrup over the cake to thoroughly moisten it.
- Add the topping, spreading it evenly, and sprinkle chocolate sprinkles on top.
- Your chocolate cake is now ready to be served, whether hot or cold!