Preheat the oven to 180ºC. For the cake, mix cocoa, sugar, and salt in the mixer with a paddle attachment, add oil, mix the baking soda in the hot water and add to the mixture, beat until cool, while continuing to beat add eggs, vanilla, and the sifted flour with the baking powder. Pour into a greased and floured mold and bake for 30 minutes or until the toothpick test comes out clean, remove, let cool, and unmold.
For the frosting, beat the butter, cocoa, coffee, and milk in the mixer, gradually add the sugar, and refrigerate for 20 minutes.
Cut the cake in half, into two layers, place a bit of frosting and put the other layer of cake, frost the entire cake and decorate with white chocolate shapes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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