Chocolate Cake with Belgian Cream
Ingredients
Cake
- 6 eggs
- 2 cups sugar
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa powder (50% cocoa)
- 1 tablespoon baking powder
- 1/2 cup water
- 1 tablespoon oil
Belgian cream
- 1 can sweetened condensed milk
- 3 cans milk (using condensed milk can as measure)
- 3 tablespoons cornstarch
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 can heavy cream
Preparation
Cake
Beat eggs, sugar, and vanilla extract in a mixer for 10 minutes
Sift together flour and cocoa powder, then mix into the egg mixture in the mixer
Add water and oil, and mix gently with a whisk or spoon
Bake in a preheated oven at 180Β°C (350Β°F) for about 36 minutes in a 30 cm (12 inch) round cake pan or 34x23 cm (13x9 inch) rectangular pan
Let cool completely in the pan
Belgian cream
Place sweetened condensed milk, milk, cornstarch, egg yolks, and vanilla extract in a saucepan
Cook over medium heat, stirring constantly, until thickened
Remove from heat and pour into a bowl
Cover the surface with plastic wrap to prevent a skin from forming, or sprinkle sugar on top
Let cool completely
Place the cooled mixture in a mixer and add heavy cream
Beat until creamy
Assembly
Frost the cake with the Belgian cream
