Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Blender
- Mixing bowl
- Spatula
- Baking pan
- Saucepan
Ingredients
- 3 eggs
- 1 cup sugar
- 1 cup oil
- 1 cup hot milk
- 1/2 cup chocolate powder
- 2 cups wheat flour
- 1 tablespoon chemical yeast (Royal)
Instructions
- Crack 3 eggs into your blender, add 1 cup of sugar and 1 cup of oil, and blend until light and frothy.
- Pour in 1 cup of hot milk and 1/2 cup of chocolate powder, then blend until combined.
- Slowly add 2 cups of wheat flour while blending, then sprinkle in 1 tablespoon of chemical yeast and stir.
- Pour the batter into a greased baking pan and bake at 180°C (356°F) for about 30 minutes or until a toothpick comes out clean.
- In a saucepan, combine 1 box of condensed milk, 1 small box of cream, and 2 tablespoons of chocolate powder. Stir over low heat until slightly thickened, then let cool before spreading.
Notes
To enhance the chocolate flavor, add a pinch of salt to the batter.
Store the cake in an airtight container at room temperature for up to 2 days; refrigerate for up to a week.
For freezing, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.
Use room-temperature eggs for a smoother batter and always sift your flour and cocoa powder to avoid lumps.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 5IU | Calcium: 4mg | Iron: 8mg
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