INGREDIENTS
Biscuit:
2 Eggs
250g (1 ¼ cups) Sugar
280ml (1 1/5 cups) Milk
60ml (¼ cup) Oil
60g (¼ cup) Butter
240g (2 cups) Cake flour
55g (1/3 cup) Cocoa
10g (2 ¼ tsp) Baking soda
3g (1/3 tsp) Salt
12ml (0.06 cup) Vinegar
Filling:
340ml (1 1/3 cup) Whipping cream
120g (1 cup) Dark chocolate
Glaze:
80g (1/2 cup) Dark chocolate
100ml (2/5 cup) Whipping cream
For decoration:
Chocolate sprinkles
METHOD
- For filling: In a bowl with chocolate pour the hot whipped cream. Mix well. Whisk the whipped cream and add chocolate mixture. Mix and save for later.
- For biscuit: In a bowl add flour, cocoa, sugar, salt, baking soda and mix. Pour the milk and oil. Add butter and eggs. Whisk it well. Add vinegar and mix it a little more. Pour the mixture into the springform pan and bake at 180C for 20 minutes. Cut the biscuit into three parts.
- In springform pan put the biscuit then add the filling and repeat that three times. Save some filling for later. Put the cake in the fridge for a while.
- For the glaze: In chocolate add hot whipped cream. Mix it well and pour it onto the cake.
- After some time remove the cake from a pan and spread the filling around on the side. Add chocolate sprinkles on the side.
- Cut the cake and serve.