Chocolate Cake with Creamy Topping
Ingredients
Cake
- 3 eggs
- 1 cup granulated sugar
- 1 tea cup milk
- 1 tea cup vegetable oil
- 1 cup flour (using 300 ml cup)
- 1 packet vanilla
- 1 packet baking powder
- 3 tablespoons cocoa
Soaking
- 1 cup milk
Cream
- 1 liter milk
- 3 tablespoons cornstarch
- 2 tablespoons flour
- 1 cup granulated sugar
- 3 tablespoons cocoa
- 1 packet (80g) chocolate
- 1 teaspoon butter
- 1 packet vanilla
Topping
- 1 packet chocolate biscuits
Preparation
Whip eggs and sugar until pale and creamy.
Mix in milk and vegetable oil.
Sift flour, cocoa, vanilla, and baking powder, then add and mix well.
Pour the batter into a greased baking pan.
Bake in a preheated oven at 180°C for 30-35 minutes.
For the cream, combine milk, flour, cornstarch, sugar, and cocoa in a saucepan and stir.
Cook over heat, stirring constantly, until it boils and thickens.
Remove from heat, add butter, chocolate, and vanilla, and stir until melted.
Once the cake is out of the oven and slightly cooled, soak it with 1 cup milk.
Pour the hot cream over the warm cake and spread evenly.
Allow the cream to cool.
After cooling, sprinkle with crushed chocolate biscuits from 1 packet.
Refrigerate for 4-5 hours to set.
Slice and serve, optionally decorated.
