Ingredients:
- 1 cup of hot milk
- 3 eggs
- 4 tablespoons of butter
- 2 cups of demerara sugar
- 1 cup cocoa powder
- 2 cups oat flour
- 1 teaspoon baking powder
Preparation:
Whisk all the ingredients in a mixer until well combined, excluding the baking powder. After thorough mixing, add the baking powder and continue beating for approximately 15 seconds. Transfer the batter into a greased round mold with a center hole. Bake for about 40 minutes in a preheated oven set at 180 degrees Celsius.
For the filling:
- 4 recipes of faux condensed milk (recipe in highlights)
- 2 boxes of light milk cream
- 8 tablespoons of cocoa powder (any type, ranging from 32% to 50%)
Combine all the ingredients in a pan, heat, and bring to a boil. Let it simmer for 5 minutes, then turn off the heat. Allow it to cool before filling the cake.
Slice the cake into layers and moisten each layer with a syrup made from 500ml of water and 100ml of condensed milk (mix well and drizzle over the cake).
After layering the cake, apply the filling and repeat the process (watering the cake with the syrup).
Yields 24 slices of cake, fitting a lunch box of 220 ml.
✅If making fillings, use only half a cup of demerara sugar.
Ganache:
✅300g of melted milk chocolate and half a box of light milk cream. Mix thoroughly and pour over the cake.
