Ingredients needed for the countertop:
350 g flour
200 g sugar
60 g cocoa powder
A pinch of salt
1 sachet baking powder
100 ml oil
200 ml milk
200 ml boiling water
1 tbsp apple cider vinegar
Vanilla sugar to taste – optional
Ingredients needed for the cream:
230 ml condensed milk (room temperature)
150 g butter
Ingredients needed for the glaze:
100 g almond/nut chocolate
30-50 ml milk or liquid cream
For the icing, sift the flour, baking powder and cocoa powder into a bowl. Add the sugar and vanilla and mix well with a whisk. Separately, mix the eggs with the oil and milk. After mixing, add the boiling water and mix well. Gradually add the flour mixture and then add half a teaspoon of salt and the apple cider vinegar.
Mix until creamy and then transfer the mixture to a 28 cm baking tray lined with baking paper. Smooth out and bake for 15-20 minutes in a preheated oven at 180 degrees.
Afterwards, leave the pastry to cool a little and cut it in half vertically. Also cut the edges and set aside.
For the cream, mix the butter at room temperature, gradually adding the condensed milk. Blend until thickened (2-3 minutes). Put a little aside to decorate the edges and spread the rest of the cream on top of the first pastry. Top with the second pastry. Spread the remaining custard over the edges of the cake and ‘stick’ the set aside crumbs.
For the icing, put the chocolate chips and milk (liquid whipped cream) on the steamer. Stir until smooth, then pour the glaze over the top. Spread it out nicely and then put the cake in the fridge for a few hours.