CHOCOLATE BIRTHDAY CAKE
INGREDIENTS:
Pasta:
2 tea cups Wheat Flour
1 ½ cups Sugar
1 Tablespoon Chemical Baking Powder
½ cup corn oil
2 units of Eggs (120 g)
1 tea cup of Chocolate Powder 70 Cocoa
1 cup boiling milk
Stuffing and Covering:
400 g chopped bittersweet chocolate topping
1 box of cream (200 g)
1 tablespoon butter (15 g)
1 coffee spoon of Hazelnut Aroma (2.5 ml)
1 pack of Choc Ball Candy
1 pack of Choc Ball Candy
1 pack Brigadeiro Party Candy
1 packet of Nugget Candy
Method of preparation
One
Pasta
In a container, mix the flour, sugar and baking powder. Make a cavity and add the oil, eggs and stir. Gradually add the milk, previously mixed with the 70% Cocoa Chocolate Powder. Place in a 20cm mold greased with butter and sprinkled with wheat flour. Take it to the oven, preheated at medium temperature (180ºC), for about 40 minutes.
two
stuffing and topping
Take the semisweet chocolate frosting to the microwave to melt for 30 seconds. Stir and return to the microwave for another 30 seconds. Add butter, sour cream and mix.
Add the Hazelnut Aroma and mix well.
Keep at room temperature for at least 2 hours before using on the cake.
Three
Assembly
Once cold, cut the cake into 4 layers. Moisten with milk mixed with Chocolate powder 70% Cocoa (optional) and spread 2 spoons (soup) full of the filling. Cover the entire cake with the frosting. For the decoration, in addition to the Choc Bola and Choc Bolinha confectionery, use the Brigadeiro Party Candy to roll up the brigadeiros and spread them over the Pepita confectionery.
Serve the cake at room temperature.
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