Ingredients
Cake:
250 gr of all-purpose flour
50 gr of Makonnelli’s Natural Cocoa Powder
10 gr of baking soda
10 gr of baking powder
300 gr of sugar
3 gr of salt (or salt to taste)
200 gr of milk
100 gr of sunflower oil
6 eggs
15 gr of vanilla essence
150 gr of hot water
15 gr of Kacoa’s 65% Intense Coverture
Chocolate Buttercream:
200 gr of softened butter
400 gr of powdered sugar
85 gr of Makonnelli’s Natural Cocoa Powder
20 ml of milk
15 gr of vanilla essence
Chocolate Frosting:
50 gr of Makonnelli’s Natural Cocoa Powder
42 gr of all-purpose flour
150 gr of sugar
200 gr of liquid milk
5 gr of vanilla essence
200 gr of butter
Chocolate Ganache:
100 gr of Kacoa’s 65% Mid Coverture
60 gr of milk
15 gr of butter
Melt and mix all ingredients in a double boiler
Tiempo de Cocción
Preheat oven to 200C
For 30 to 35 minutes at 180 ° C
Preparation
Cake:
Preheat oven to 200C
In a bowl, mix the following ingredients: Sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Mix the eggs, milk, oil, vanilla, and Kacoa’s 65% Intense Coverture (previously melted in the microwave). Mix at medium speed until you achieve a creamy mixture, and then add the dry ingredients while mixing. Once that reaches a smooth consistency, add the hot water, and mix for two more minutes.
Pour the mixture into a mold of approximately 20 cm covered with wax paper, place it in the oven, and reduce temperature to 180 C.
Bake for 30 to 35 minutes. Once the cake is baked, remove it from the oven and allow it to cool before cutting it into two equal layers.
Place chocolate frosting on top of one of the cake layers and add Kacoa’s 65% Mild coverture. Top it off with the remaining cake layer and cover the cake’s exterior with the chocolate buttercream. Finally, decorate with chocolate ganache as you desire.
Buttercream Preparation:
Whip the buttercream in a bowl and gently add the powdered sugar.
Add vanilla, cocoa powder, and milk while mixing until you get a thick mixture.
Chocolate Frosting Preparation:
Add sugar, flour, cocoa powder, and milk to a pot and mix. Place the mixture on low heat and continuously fold until you reach a thick consistency.
Then, add vanilla essence and pour the mixture into a bowl. Cover it with plastic wrap and place it in the fridge to cool.
Now, add butter to the mixer and mix until you reach a creamy texture and it doubles its volume. Once this happens, add the previously made mixture and keep mixing until you reach a homogenous mixture.