This no-bake chocolate cake is a delightful dessert that brings together the rich taste of chocolate in a moist and soft cake. Its easiness to prepare is as much a treat as its scrumptious taste. Here’s how to make it.
Ingredients:
For the Cake:
180g All-Purpose Flour
4 Eggs
40g Cornstarch (Maizena)
250g Sugar
40g Cocoa Powder
5g Baking Soda (or 15g Baking Powder)
10g Chemical Yeast
180ml Hot Water
180ml Seed Oil (Peanut Oil)
Sprinkles or grains for decoration
For the Chocolate Sauce:
100g Cream (Sweet)
125g Whole Milk
60g Sugar
15g Butter
20g Cocoa Powder
For the Topping:
15g Butter
592g Condensed Milk
200g Cream (Sweet)
40g Cocoa Powder
Instructions:
Add eggs, sugar, cocoa powder, hot water, and seed oil into a blender. Blend everything until you get a homogeneous mixture (about 5 minutes).
Pour the mixture into a sufficiently large bowl and sieve in the flour, baking soda, and cornstarch. If you don’t have baking soda, baking powder is also fine. Mix everything with a whisk to incorporate the ingredients.
Preheat the oven to 180°C (356°F).
Grease and flour (or brush with oil) a 20x30cm (height about 6cm) baking pan and pour in the mixture.
Spread evenly and bake for 35/40 minutes at 180°C (356°F).
Each oven is different, it may take 30/35 minutes or more. Check the cooking with the classic toothpick test.
For the Topping:
In a pan, pour the condensed milk and cocoa powder. Mix to incorporate, then add the butter and cream. Stir and put on high heat, stirring continuously until it gets a not too dense creaminess.
As soon as it starts to boil, lower the heat and continue stirring for another couple of minutes.
Remove from heat.
For the Chocolate Sauce:
In a small bowl, mix sugar and cocoa powder.
Pour the whole milk into a saucepan and add the previously prepared mixture. Stir and put on medium heat, continue stirring.
As soon as it starts to boil, stir for another minute by lowering the heat and remove from heat. The sauce must not be too dense because it must be absorbed by the dough.
Assembling the Cake:
Leave the cake in the pan, cut it into squares and pour over the chocolate sauce which will penetrate into the cuts and be absorbed.
Help the passage by widening and lifting with a fork (or with the spatula).
It’s time for the topping.
Pour it over the entire surface, starting from the edges and moving towards the center.
Even out with the spatula and then retrace the previous cuts, to let it slide inside as well.
As a final touch, decorate the surface with sprinkles or grains.
Retrace the cuts one more time to let the decoration slide between the pieces and serve your exquisite no-bake chocolate cake!
