Mom refused to try a chocolate until I made this Delight... Ideal for showcasing the wonders of loving this mythical ingredient of pastry to those skeptical about its culinary properties.
Preheat the oven to 160 degrees C. Meanwhile, we start creaming the butter with the sugar; in this case, we use the mixer paddle. We will know the butter is ready when it acquires a light yellow or whitish tone.
We add the eggs one by one until they are perfectly integrated.
The dry ingredients are added alternately with the whipping cream. We avoid overmixing since we risk the ingredients clumping together; we just integrate them. Beat for approximately 5 minutes.
We put a little vegetable shortening to prevent our cake from sticking; it is not necessary to flour. Bake at 160 degrees C for about 25 minutes. Do the toothpick test before removing it from the oven. Let it cool on a rack while we prepare the frosting.
To make the chocolate frosting, we start by creaming the butter with half of the powdered sugar.
We integrate the rest of the sugar with the cocoa, previously sifted.
We alternately add the milk, which should be warm, and the vanilla.
Once the frosting is ready, we cover the surface of our cake with the help of a spatula.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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