Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Mixer (handheld or stand)
- Baking pan
- Spatula
- Toothpick or skewer
- Pan for heating condensed milk
Ingredients
- 3 eggs eggs
- 1 cup sugar
- 1 cup milk
- 1/2 cup oil
- 2 cups wheat flour
- 1 tablespoon yeast powder
- 1 teaspoon vanilla essence
- 1 can condensed milk
- 200 g dark or milk chocolate
- 100 g sour cream 1/2 box
Instructions
- Preheat your oven to 180°C (350°F).
- Beat the eggs with sugar until light and fluffy.
- Gradually mix in the milk and oil.
- Slowly add the sifted flour and yeast, mixing smoothly.
- Pour the batter into a greased and floured pan.
- Bake for 30-40 minutes, checking with a toothpick for doneness.
- Let the cake cool completely.
- Melt the chocolate and heat the condensed milk until thickened.
- Combine melted chocolate and sour cream until smooth.
- Slice the cooled cake horizontally in half.
- Spread the filling between the layers and on top.
- Chill the assembled cake for 30 minutes before serving.
Notes
For a dairy-free option, substitute regular milk with almond or oat milk. Always sift your flour and yeast together to avoid lumps. Store leftovers wrapped tightly or in an airtight container. They stay fresh at room temperature for up to two days or in the fridge for longer storage. Enhance flavor by brushing layers with simple syrup before adding the filling.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 200mg | Fiber: 1g | Sugar: 25g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg
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