Three Milk Chocolate Cake

Huevo San Juan®
Combine the delicious texture of a three milk cake with the rich flavor of dark chocolate to make this Three Milk Chocolate Cake. The secret to a fluffy cake is to beat the egg yolks and whites separately and then fold them together gently; this cake absorbs the milk better and stays moist. For this Three Milk Chocolate Cake, we used a bit of hazelnut cream, an ingredient that gives it a delicious flavor. Had you thought of combining these cakes?
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Ingredients
12
Servings
  • 6 San Juan® eggs
  • 1 cup sugar
  • 1 pinch salt
  • 1 teaspoon vanilla essence
  • 1 cup flour
  • 1/2 cups cocoa
  • 1 cup cow's milk
  • 1/2 cups condensed milk
  • 1 cup evaporated milk
  • 1/3 cups hazelnut chocolate cream
  • 1 teaspoon brandy
  • 1 stick cinnamon
  • 3 cups whipped cream
  • 1/2 cups icing sugar
  • 300 grams bittersweet chocolate
Preparation
1h
40 mins
Low
  • Preheat the oven to 180°C.
  • For the cake: in a mixer, add the 6 San Juan® eggs, sugar, salt, and vanilla; beat until fluffy.
  • Using a spatula, gently fold in the flour and cocoa previously sifted, beat until combined.
  • Pour the previous mixture into two pre-greased and floured pans and bake for 20 minutes, let cool, and set aside.
  • For the three milks: in a small pot, heat the milk, condensed milk, evaporated milk, and hazelnut cream until combined. Let cool, add the brandy, and set aside.
  • For the frosting: Whip the cream, add the powdered sugar, and then add the chocolate, let cool for 10 minutes before using.
  • Place the cakes on 2 trays and use a brush to moisten the cake with the three milks preparation, add frosting on top of the cake and place the other cake on top, repeat the previous process.
  • Cover the cake with the remaining frosting and refrigerate for 30 minutes.
  • Decorate with a piping bag with a star tip and form roses.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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