Treat yourself to this chocolate confection and enjoy a taste of pure indulgence. This cake is the perfect way to end a meal, or even just a hard day’s work.
6ozall-purpose flour, 170 grams or about 1 1/4 cups
2ozcocoa powder, 56 grams or about 3/4 cup
1tspsalt
2tspbaking powder
4eggs + 1 egg yolk, room temperature
8ozsugar, 226 grams or about 1 cup
1tspvanilla extract, optional
4tbspbutter, melted but at room temperature, optional
1 12oz340 gram can evaporated milk
1 14oz396 gram can sweetened condensed milk
1cupheavy cream
Directions
Preheat the oven to 350F (176C).
Stir together the flour, cocoa powder, salt and baking powder in a small bowl. Sift them all together through a fine mesh colander into a separate bowl. Set aside. Lightly grease a 9x13 inch (22x33cm) pan.
Combine the eggs, sugar, and vanilla together in a large bowl or in the base of a stand mixer. Beat with a whisk attachment and high speed for 3-4 minutes. The eggs should double to triple in volume and be a pale yellow color.
Begin to fold together the dry mix and the wet mix. Add about 1/3 of the sifted dry ingredients into the beaten eggs and gently fold them together with a rubber spatula until fully incorporated. Repeat with the rest of the dry mix, continuing to gently fold until all the ingredients are combined. Add the melted butter and fold into the batter.
Pour the batter out into the greased pan and spread evenly across the pan. Bake in the center rack of the oven for 15-20 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Remove the cake from the oven and allow to cool for 20 minutes. Lightly poke several holes across the cake with a fork. Mix together the evaporated milk, the sweetened condensed milk, and the heavy cream. Pour over the cake and allow to soak for at least 30 minutes before cutting.
Cut slices of the cake and serve, enjoy!
Notes
Substitutions
1 cup heavy cream: 1 cup coconut cream4 tablespoons butter: 2 tablespoons canola oil, 2 tablespoons coconut oil