Ingredients:
Chocolate Dough:
- 4 eggs
- 2 cups of sugar
- 3 cups of wheat flour
- 1 cup of chocolate powder (not chocolate)
- 1 cup of oil
- 1 cup of warm milk
- 1 tablespoon of baking powder Ninho Milk Filling with Strawberry:
- 2 cans of condensed milk
- 2 tablespoons of unsalted butter
- 6 tablespoons of Ninho milk
- 1 small box of cream
- 1 cup chopped strawberries (without excess liquid) Coverage:
- 200g chopped semi-sweet chocolate
- 1 small box of cream
- Whole strawberries to decorate
Preparation method:
Mass:
- Preheat the oven: to 180°C and grease a round pan with butter and flour.
- Beat the eggs and sugar: using a mixer until light and fluffy.
3.Add the oil: and continue beating. - Add the dry ingredients: Gradually add the wheat flour and chocolate powder, alternating with the warm milk. Beat until the dough is homogeneous.
- Add the yeast: and mix gently with a spatula.
- Bake the batter: Pour the batter into the prepared pan and bake for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool: Remove the cake from the oven and let it cool completely before unmolding and cutting in half to fill.
Ninho Milk Filling:
- Cook the condensed milk and butter: In a pan, mix the condensed milk, butter and Ninho milk. Cook over medium heat, stirring constantly, until it thickens and no longer sticks to the bottom of the pan (soft brigadeiro point).
- Add the cream: remove from the heat, add the cream and mix well until smooth.
- Add the strawberries: Let the filling cool slightly and mix in the chopped strawberries. Book.
Coverage:
- Melt the chocolate: In a double boiler or in the microwave, melt the semi-sweet chocolate.
- Mix the cream: Add the cream to the melted chocolate and mix well until you get a smooth and shiny ganache. Assembly:
- Cut the cake: in half, forming two layers.
- Fill: Spread the Ninho milk filling with strawberries over the first layer of cake.