Dough:
2 cups wheat flour (270 g)
2½ teaspoons baking powder (15 g)
½ teaspoon baking soda (3 g)
¾ cup cocoa powder (90 g)
¼ teaspoon salt (2 g)
1 cup of Soya Sunflower Oil (250 ml)
3 eggs
1¼ cup of caster sugar (240 g)
¾ cup of brown sugar (120 g)
1½ cup of hot milk (375 ml)
Covering:
200 g chopped milk chocolate
½ carton of UHT cream (100 ml)
Colored sprinkles for finishing
Dough: In a large bowl, sift together the flour, baking powder, bicarbonate, cocoa powder and salt. Mix well and set aside.
In another bowl, add the Soya Sunflower Oil, the eggs and the two types of sugar. Whisk
to homogenize well.
Add to the flour mixture, add the milk and mix again.
Bake in a preheated oven at 180 o C for 40 minutes.
Covering: Place the chocolate in a large bowl. Microwave on medium power and stir every 30 seconds until melted. Add the cream
and mix well.
Finishing touch: Cover the cold cake with the ganache and garnish with colored sprinkles.
