Chocolate cake: the perfect dessert to surprise your guests!
INGREDIENTS
For the cake layer:
125 ml (1/2 cup) milk
30 ml (2 tbsp.) lemon juice
150g (3/4 cup) sugar
175 ml (3/4 cup) vegetable oil
250 g (2 cups) cake or maida flour
40 g (1/3 cup) cocoa powder
4 g (1 teaspoon) baking powder
3 g (1/2 tsp) baking soda
250 ml (1 cup) hot soy milk
For lubrication:
15 ml (1 tbsp.) vegetable oil
For the whipped cream layer:
250 ml (1 cup) whipping cream
50 g (1/2 cup) powdered sugar (or to taste)
For the chocolate topping:
30 g (1/4 cup) cocoa powder
50g (1/4 cup) sugar
60g (3 tbsp) butter
125 ml (1/2 cup) milk
For the decoration:
chocolate chips
METHOD :
In a bowl, whisk the milk with the lemon juice, add the sugar and vegetable oil and mix until the sugar dissolves.
Sift the flour, cocoa powder, baking powder and baking soda and start mixing. Add the hot soy milk and continue blending until smooth.
Transfer the dough to a buttered pan lined with parchment paper.
Bake at 170C/340F for 20-25 minutes. Take the cake out of the oven and let it cool completely. Take the cooled cake out of the pan and remove the parchment paper.
Line the same baking pan with parchment paper again, long enough to line the bottom of the pan with excess over the sides. Return the baked cake layer to the pan.
Prepare the cream layer: use a hand mixer to whip the heavy cream and powdered sugar until stiff peaks form. Pour the prepared cream over the cooled cake. Transfer to the refrigerator to chill for at least 2 hours.
Once the cake has cooled, prepare the chocolate topping: In a small saucepan, combine the butter, cocoa, sugar and milk. Bring to a boil and cook for 1 minute, stirring constantly. Leave to cool a little.
Pour the chocolate mixture on top of the cream layer. Refrigerate again for 1 hour or until set.
Once the cake is baked, lift it out of the pan using extra parchment sides. Cut the cake into rectangles and decorate each rectangle with chocolate chips. Serve and enjoy!
