Nega Maluca Cake with Creamy Chocolate Filling
Ingredients
Cake
- 1 cup warm milk
- 3 eggs
- 4 tablespoons melted butter
- 2 cups sugar
- 1 cup cocoa powder
- 2 cups all-purpose flour
- 1 tablespoon baking powder
Filling
- 1 (14 oz) can sweetened condensed milk
- 1 (200 ml) carton heavy cream
- 3 tablespoons cocoa powder
Ganache
- 300g milk chocolate, melted
- 1/2 (200 ml) carton heavy cream
Syrup
- 500ml water
- 100ml sweetened condensed milk
Preparation
Cake
Blend all cake ingredients except baking powder in a blender until combined
Add baking powder and blend for 15 seconds
Pour the batter into a greased and floured Bundt pan
Bake in a preheated oven at 180Β°C (350Β°F) for 40 minutes, or until a toothpick inserted comes out clean
Filling
Combine sweetened condensed milk, heavy cream, and cocoa powder in a saucepan
Cook over medium heat, stirring constantly, until the mixture boils
Boil for 5 minutes, then remove from heat
Let the filling cool completely
Assembly
Mix water and sweetened condensed milk in a bowl to make the syrup
Cut the cooled cake into horizontal layers
Brush each cake layer with the syrup
Place one cake layer on a serving plate and spread a layer of filling on top
Add another cake layer and spread more filling
Repeat layering until all cake and filling are used, moistening each layer with syrup
Ganache
Melt the chocolate
Stir in the heavy cream until smooth
Pour the ganache over the assembled cake
