Sponge chocolate cake: the tip to make it very delicious
published on 14 November, 2019 at 17:01
Ingredients:
Chocolate cream:
500 ml milk
1 yolk
150 gr sugar
1 tablespoon of cocoa
1 tablespoon of starch
1 sachet of vanillin
1 teaspoon of butter
80 gr dark chocolate
Chocolate cream:
500 ml milk
1 yolk
150 gr sugar
1 tablespoon of cocoa
1 tablespoon of starch
1 sachet of vanillin
1 teaspoon of butter
80 gr dark chocolate
Sponge Cake:
5 eggs
200 gr sugar
80 ml water
80 ml oil
100 ml milk
1 vanillin sachet
1 packet of baking powder
3 tablespoons cocoa
200 gr flour
5 eggs
200 gr sugar
80 ml water
80 ml oil
100 ml milk
1 vanillin sachet
1 packet of baking powder
3 tablespoons cocoa
200 gr flour
Bagna:
300 ml milk and coffee
300 ml milk and coffee
Directions:
Cream: pour the milk into a saucepan and add sugar, egg yolk, cocoa, starch, vanillin, butter and chocolate. Stir and let thicken on the stove.
Cake: whisk the eggs with the sugar and then add oil, milk and water. Then add vanillin, flour, yeast and cocoa. Pour the mixture into a rectangular pan and bake at 356°F (180°) for 30 minutes.
Wet the cake with milk and coffee and cover with the chocolate cream.
Cream: pour the milk into a saucepan and add sugar, egg yolk, cocoa, starch, vanillin, butter and chocolate. Stir and let thicken on the stove.
Cake: whisk the eggs with the sugar and then add oil, milk and water. Then add vanillin, flour, yeast and cocoa. Pour the mixture into a rectangular pan and bake at 356°F (180°) for 30 minutes.
Wet the cake with milk and coffee and cover with the chocolate cream.
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