Steps for Cocoa Cake Filled with Milk Cream

• To make this delicious cocoa cake filled with milk cream, start by preparing the sponge cake. In a bowl, beat the eggs with the granulated sugar and vanilla essence using electric beaters until you obtain a frothy mixture, it will take about 10 minutes. Add the sunflower oil and continue beating until frothy. Then add the sifted flour with the unsweetened cocoa powder, a pinch of salt, and finally the baking powder, and continue beating until you obtain a smooth and homogeneous mixture. Pour the mixture into a 8-inch round pan previously greased and floured and bake at 350°F for about 30 minutes. Always do the toothpick test; if it comes out dry, turn off the oven, remove from the pan, and let it cool.

  

• In a saucepan, pour 2/3 cup of milk, the vanilla aroma, and the pinch of salt, and bring to a simmer. In a bowl, mix the granulated sugar and cornstarch, then add the remaining milk, i.e., another 2/3 cup, and whisk everything together. Once the milk is about to boil, lower the heat and pour in the mixture, allowing it to thicken on the fire for a few minutes while stirring with a whisk. The milk cream is ready; pour it into a bowl, seal with cling film in contact, and let it cool completely.

  

• Cut the sponge cake in two (if you wish, you can moisten it), place the milk cream on the base disk and level it well. Close with the other disk and coat the surface of the cake with more milk cream. Decorate the surface with chocolate flakes and place in the refrigerator to set for a couple of hours.

  

• And here it is, the cocoa cake filled with milk cream is ready. I hope you like this latest recipe of mine, see you next time friends.