INGREDIENTS:
CAKE:
- 210 gr of flour
- 200 gr of sugar
- 90 gr of cocoa powder
- 2 cases of baking soda
- 1 case of baking powder
- 1 tsp of salt
- 110 gr of oil
- 2 eggs
- 2 cases of vanilla extract
- 200 gr of semi-liquid cream
- 230 gr of coffee (1 cup)
CREAM
- 5 cases of flour
- 100 ml of milk
- 1 case of vanilla extract
- 230 gr of butter
- 1 case of sugar
ICING
- 200 gr of milk chocolate (bar)
- 15 cl of fresh cream
INSTRUCTIONS:
CAKE:
Preheat the oven to 180 ° C.
Mix all the ingredients with a mixer for 5 min.
Pour into a mold or two molds.
Bake 35-40 min approximately, insert a knife tip once its dry spring is cooked.
Take out and let cool well.
Cut the cake in half.
CREAM:
In a saucepan put the flour with the milk, stir and whip-like a béchamel, add the sugar and the vanilla extract.
Leave to cool then beat this cream with a mixer while adding the butter to rise like a chantilly.
Garnish the cake and close.
CLACAGE:
Melt the chocolate and the cream.
Pour over the cake, smooth, decorated, and chill until ready to serve.
