Double Filling Chocolate Cake with Strawberries
Ingredients
Cake base
- 4 eggs
- 1 cup milk
- 1 cup oil
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 3 tablespoons unsweetened cocoa powder (100% or 50% cacao)
- 1 tablespoon baking powder
- 1 level teaspoon baking soda
Chocolate filling
- 1 (14 oz) can sweetened condensed milk
- 1 (14 oz) can whole milk
- 1 tablespoon cornstarch
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon margarine
- 1 (7 oz) can heavy cream, with liquid
- 1 cup chopped strawberries
Ninho filling
- 2 (14 oz) cans sweetened condensed milk
- 2 (7 oz) cans heavy cream
- 1 cup milk powder (Ninho brand)
- 1 tablespoon margarine
Ganache topping
- 400g bittersweet chocolate
- 1 (7 oz) can heavy cream
Preparation
Cake base
Blend eggs, milk, oil, sugar, and cocoa powder in a blender for 3 minutes
Transfer the mixture to a bowl and gradually add the sifted flour, mixing until homogeneous
Gently fold in baking powder and baking soda
Pour into a 20cm x 10cm high pan and bake in a preheated oven at 200Β°C for 45 to 50 minutes
Let the cake cool completely in the pan on a wire rack
Chocolate filling
In a saucepan, mix sweetened condensed milk, whole milk, cornstarch, cocoa powder, and margarine
Cook over low heat, stirring constantly, until thickened
Remove from heat and stir in heavy cream
Let cool completely, then fold in chopped strawberries
Ninho filling
In a saucepan, combine sweetened condensed milk, heavy cream, milk powder, and margarine
Cook over low heat, stirring constantly, until thickened
Let cool completely
Ganache topping
Melt chocolate in a heatproof bowl
Stir in heavy cream until smooth
Assembly
Once the cake is completely cool, remove from pan
Split the cake horizontally into two layers
Spread the chocolate filling on the bottom layer
Place the second layer on top and spread the ninho filling over it
Pour the ganache over the top, allowing it to drip down the sides
Chill for 30 minutes to set before serving
