Ingredients
For the sponge cake:
- Whole milk, 300g
- Sunflower oil, 260g
- White vinegar, 15g
- Eggs, 225g
- White sugar, 300g
- Brown sugar, 150 g
- Cocoa, 70g
- Unprepared flour (0000), 300 g
- Bicarbonate, 10g
- Baking powder, 13g
- Salt, 3g
For The Embed:
- Vanilla essence, 10 g
- White sugar, 165g
- Water, 250g
- Cocoa, 20g
- fresh milk, 85g
- Rum, 20g
For the filling:
- Glucose, 55g
- 85% chocolate, 450g
- condensed milk, 300g
Chocolate sauce:
- White sugar, 40g
- 85% chocolate, 200g
- milk cream 60g
- Water, 60g
- Glucose, 40g
- Sweet milk, 800 g
Preparation
Start with the cake. In one bowl, mix the liquid ingredients, in another mix the sugars, and in another mix the dry ingredients. Then add the eggs to the sugar mixture and mix with a whisk until well combined. Then, to this mixture add the liquid and dry ingredients. Add them little by little, alternating between one and the other, while mixing and integrating everything. In a 26 cm (7 cm high) ring, previously greased with butter or lard and floured, add the mixture and bake in a preheated oven at 180° for approximately one hour. Once this time has elapsed, prick with a knife, toothpick or tester. If the cake comes out dry, the cake is ready If you get a dry cake. It will be ready. Wait for it to cool down and unmold.
Do the embedding. In a saucepan over medium heat, heat everything except the rum and vanilla until dissolved. Once off the heat, add the rum, vanilla and mix.
Prepare the fudge filling: In a saucepan over medium heat, heat the milk with the glucose until dissolved. Separately, melt the chocolate in a water bath, add the mixture of milk with glucose while stirring vigorously so that everything is integrated.
Make the chocolate sauce: In a pot over medium heat, heat all the ingredients, except the chocolate, until they dissolve. Melt the chocolate in a water bath, and then add the mixture made with the rest of the ingredients. Stir vigorously until everything is integrated.
Assemble the chocolate cake. reduce the cake horizontally into 3 equal components. Make small holes with a small toothpick or a fork and soak in the soaked. Then, inside the same mold where the cake was cooked, place a layer of cake, a layer of fudge filling, a layer of dulce de leche and cover with the last layer of cake. permit stand in the refrigerator for an hour. Once this time has elapsed, it is ready to unmold. Finally, cover the cake with the chocolate sauce. You can decorate with the ingredients you want.
