1/2 cups strawberry jam, or raspberry (for the frosting)
3 tablespoons butter, (for the frosting)
4 sticks chocolate, 100 grams each (for the frosting)
1 can whipping cream, 295 grams, cold (for the frosting)
chocolate chips
Preparation
1h
0 mins
Low
Preheat the oven to 180ºC (350ºF). Grease and flour two pans (one 20cm and one 10cm in diameter).
In a small bowl, mix the cocoa with the hot milk until dissolved. In a medium bowl, mix the flour, baking powder, and salt.
Using an electric mixer, beat the butter with the condensed milk on medium speed for 30 seconds. Clean the edges of the bowl and mix again until the mixture is creamy. Add the eggs and egg yolks one at a time, mixing very well. Add the vanilla extract, reduce the speed to low, and add the flour mixture in three batches, alternating with the cocoa mixture and the milk (start and finish with the flour). Mix well for 50 minutes or until a knife inserted in the center of the cakes comes out clean. Remove from the oven.
For the frosting, in a large saucepan, put the jam and butter and cook over medium heat, stirring constantly, for five minutes. Remove from heat and add the chocolate in pieces, stirring until melted. Let the mixture cool. Add the heavy cream and, using an electric mixer, beat the frosting well. Reserve in the refrigerator.
Unmold the two cakes, place the smaller one on top of the larger one, and use a spatula to cover them with the chocolate. Decorate with colorful sprinkles.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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