INGREDIENTS
- – 235 g harina leudante
- – 70 g cocoa powder
- – 1 tablespoon of sodium bicarbonate
- – ¾ tbsp baking powder
- – 1 pinch of salt
- – 120 cc of oil
- – 300 g of sugar
- – 2 eggs
- – 1 tbsp vanilla
- – 180 cc of entire milk
- – 240 cc of sturdy espresso
- Stuffed:
- – 200 g of butter
- – 150 g cream cheese
- – 100 g of powdered sugar
- – 100 g of cream
- – 1 cdita of vanilla essence
- – 1/4 cup of cocoa
- Ganache topping:
- – 3 cups of semisweet chocolate
- – 1 cup of milk cream
- – 1 tbsp glucose
- -Zest of 1 or 2 oranges
A spectacular chocolate cake, to be happier.
PROCEDURE:
1. Combine and sift dry.
2. Beat oil with sugar, add eggs and vanilla.
3. Add the dry components alternating with the milk.
4. Add espresso.
5. Divide into 3 20 cm molds, bake at 175 levels for roughly 20 minutes.
Stuffed:
1. Beat the butter with the powdered sugar and fragrance with the vanilla essence, add the cream cheese and cocoa, and eventually add the cream.
2. Beat till every thing is mixed.
Ganache topping:
1. Carry the cream with the glucose to a boil, fragrance with the orange and pour over the chocolate.
2. Let it relaxation and blend till homogenized and let it cool.
3. To assemble, fill the sponge desserts with the butter cream.
