Moist Chocolate Cake with Belgian Cream Frosting
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 vegetable oil
Belgian cream
- 1 (14-ounce) can sweetened condensed milk
- 3 (14-ounce) cans whole milk (use the condensed milk can for measurement)
- 3 tablespoons cornstarch
- 2 egg yolks, membranes removed
- 1 teaspoon vanilla extract
- 1 (12-ounce) can heavy cream
Preparation
Cake
Preheat oven to 180Β°C (350Β°F).
Beat eggs, sugar, and vanilla in a mixer for 10 minutes.
Sift flour and cocoa powder, then mix into the egg mixture.
Add water and oil, and mix gently with a whisk or spoon.
Pour batter into a greased 30 cm (12 inch) round cake pan or 34x23 cm (13x9 inch) baking dish.
Bake for 36 minutes, or until a toothpick inserted comes out clean.
Let cake cool completely.
Belgian cream
Place sweetened condensed milk, milk, cornstarch, egg yolks, and vanilla in a saucepan.
Cook over medium heat, stirring constantly, until thickened.
Remove from heat and transfer to a bowl.
Cover the surface with plastic wrap to prevent a skin from forming, or sprinkle sugar on top.
Let cool completely.
Beat the cooled mixture with heavy cream until creamy.
Assembly
Spread the Belgian cream over the cooled cake.
