Would you feel tempted to bake a cake if read that is the best ever chocolate cake? But if it don't satisfy yourself and you put a decadent dulce de leche filling with crunchy peanut and a chantilly-chocolate sauce frosting? It was what we did and we can guarantee; it's fabulous!
3/4 cup cocoa powder
1 tsp baking soda
3/4 tsp baking powder
150g butter in room temperature
3 eggs in room temperature
2 tsp vanilla extract
2 tbsp sugar
395g sweetened condensed milk
100g table cream
200g chopped peanut (optional)
1 package 50g of Chantilly mix powder
1 shallow tbsp flour
3 tbsp cocoa powder
Preheat the oven to 350˚C. Lightly grease a 24 cm (or 22cm) springform pan.
Sift the flour, cocoa, salt, baking soda and baking powder. Mix well and set aside.
Beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrapes sides of bowl; continue beating on medium speed for 2 minutes. Add eggs one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan.
Bake for about 35-40 minutes or until a toothpick is inserted in the center comes out clean. Cool cake in pans for 10 minutes. Remove from pans. Cool throughly on wire racks.
Boil the milk and sugar together. Let cool.
Place the sweetened condensed milk can (without any paper) in the pressure cooker and cover the can with water, close the lid. Place on medium heat. When the cooker reaches full pressure, turn down the heat to low heat. Cook for 30 minutes. Remove from heat and wait the cooker is no pressured and open it. Let cool the can completely and open it.
Stir the cooked milk condensed in the table cream. Let to chill.
Mix in a saucepan the sugar, flour and cocoa. Stir in milk and cook on low heat, always stirring until is thick, for about 20-30 minutes. Let cool covered with a plastic.
Whip the chantilly following the package instructions.
Slice the cake in half with a serrated knife. Place a plastic in the same pan that the cake was baked and place one layer of the cake. Sprinkle with the boiled milk and sugar. Spread all the dulce de leche filling and the peanut if you're using. Place other cake layer and sprinkle with the rest of the milk. Cover with chantilly and pour the chocolate sauce in room temperature ove
r the cake. Let to chill (preferably covered) until serve.
Cook's tip: You can use pecan or almond instead peanut.
Make a ganache with melted dark chocolate and cream instead the chocolate sauce.
Serve: 10 servings.
Recipe of batter from here.