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Glass 250 ml
Mold 20x30 cm
Ingredients:
All ingredients must be at room temperature.
3/4 cup of milk
0.5 cup of vegetable oil
4 whole eggs
1 cup of sugar
3 tablespoons of cocoa
Mix until the ingredients are combined.
2 cups of wheat flour
1 teaspoon of baking soda
1 teaspoon of baking powder
Mix on low speed just until ingredients are combined
Pour the dough into a 20x30 cm form
Bake for about 30-35 minutes (until the stick is dry) without convection, using the top-down heater in an oven preheated to 160 degrees. If you bake in a rim, secure it because the dough is quite liquid.
Cut the cake into 2 equal layers
400 g whipping cream 30%
Boil
3 dark chocolate bars, approx. 50% cocoa (100g each)
1 bar of milk chocolate (100g)
Pour hot cream, wait a moment until the temperature equalizes and beat until the chocolate is completely melted and slightly aerated.
30g cold butter
Soak the top at the bottom of the mold with coffee (a teaspoon of instant coffee per half a glass of water)
Pour over the warm chocolate cream. If you are assembling the cake in a rim, put it in the fridge for a while, if in a form with a bottom, immediately cover it with another layer of dough.
Soak the top top with coffee as well
A can of kajmak mass 460g
Heat it up so that it spreads easily
half a stick of butter
1 tablespoon of powdered sugar
2 tablespoons of honey
Heat gently until the butter melts
300 g chopped walnuts
Mix well
Pour warm nuts onto the cake. Place in the refrigerator for at least 4 hours
Music: You Tube Library - Cabo Road Trip 2050 - Cumbia Deli