Chocolate Heaven Cake with Creamy Filling and Topping
Ingredients – Dough
2 cups all-purpose flour
1 1/2 cups sugar
3/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water
Ingredients – Filling and Topping
1 can condensed milk
1 small box heavy cream (cooking cream)
200 g chopped semisweet chocolate
2 tablespoons butter
Preparation
Dough
Preheat the oven to 180°C. Grease two round (20 cm) baking pans with butter and dust with flour.
In a large bowl, sift and mix the flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, beat the eggs, milk, oil, and vanilla until well combined.
Add this liquid mixture to the dry ingredients and mix until you get a smooth batter.
Gradually add the hot water, mixing well.
Divide the batter between the pans and bake for 30 to 35 minutes, or until a toothpick comes out clean.
Let cool completely before removing from the pan.
Filling and Topping
In a saucepan, combine the condensed milk, heavy cream, and butter. Cook over medium heat, stirring constantly.
When the mixture separates from the bottom, remove from heat and add the chopped chocolate.
Mix well until everything is melted and creamy.
Let cool slightly before using.
Assembly
If necessary, level the sponge cakes.
Place one layer on a plate and cover with part of the filling.
Add the second layer and cover the entire cake with the remaining cream.
Decorate to taste with chocolate shavings, sprinkles, or fresh fruit.
Let it rest for a few hours before serving.
