Moist chocolate cake π« stuffed with strawberries π and condensed milk πβ£
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π·Ingredients:
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3 cups of flour
1 cup cocoa powder
2 teaspoons of bicarbonate of soda
Β½ teaspoon of salt
3 eggs
1 Β½ cup of oil
1 Β½ cup buttermilk
2 teaspoons of vanilla essence
2 Β½ cups of sugar
1 1/2 cups of whole milk (buttermilk)β£β£
2 lemons (buttermilk)
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πΉFor the filling:
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100g of butter
2 cans of condensed milk
150g of powdered milk
200g of chopped strawberries
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πΆ Preparation:
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- Preheat oven to 350Β°F/180Β°C.β£
β£ - Grease the mold and place parchment paper in the bottom and flour.β£
β£ - For the buttermilk: mix the milk with the lemon juice and rest for 15 min.β£
β£ - In a bowl sift the flour together with the baking soda, salt and cocoa powder. We reserve
β£ - In another bowl, mix the eggs together with the oil, buttermilk and vanilla.β£
β£ - Add the dry ingredients in two batches and mix with enveloping movements.β£
β£ - Add the sugar and mix well until integrated.β£
β£ - Place the dough in the mold and bake for 25 minutes, until when inserting a thin knife or a high stick, it comes out clean.β£
β£ - Let cool for about 10 minutes in the pan, then turn out onto a wire rack and let them cool completely.β£
β£ - We chop our cake into two or three parts. As you prefer. β£
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πΈFor the filling:
β£ - In a saucepan, melt the butter, add the condensed milk and powdered milk, stir well until it forms a homogeneous mass and add the chopped strawberries.β£
β£ - Pour it into the first base of the cake and add the lid that you had previously removed. Bathe the cake with melted milk chocolate and decorate to taste
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