Ingredients
Frosting Ingredients:
- 3 egg yolks
- 2/3 cups sugar
- 1 cup milk
- 4 Tbsp cocoa powder
- 1 full can + 1/4 cup from the second can of cooked sweetened condensed milk or dulce de leche
- 3 sticks unsalted butter 340 grams, room temperature
Cake Ingredients:
- 7 Tbsp unsalted butter room temperature
- 2 eggs
- 1 1/2 cups sour cream
- 1 tsp baking soda
- 3 1/2 – 4 cups all purpose flour 450 grams
To Decorate
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- 1.5 cups heavy whipping cream at least 33% fat content
- 1-2 Tbsp powdered cocoa powder sifted
- 1/3 – 1/2 cups powdered sugar
Instructions
Make the frosting first
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IIn a saucepan whisk together 3 egg yolks and 2/3 cups of sugar, then slowly add 1 cup milk continuously whisking and trying to dissolve the sugar and egg in the milk. Add 4 tbsp sifted cocoa and mix until fully incorporated and no cocoa streaks are seen. If you’re having a hard time incorporating cocoa into the egg and milk mixture, run it through a sieve. Now set over medium and heat until the mixture thickens and coats the back of a wooden spoon. Do not stop whisking or the custard will scorch. Do not boil or the eggs will curdle and separate. You know the custard is cooked if you run your finger over the back of the dipped spoon and the streak stays clean, and no custard runs into it. Remove from heat and cool completely before adding to the butter mixture in the next step.
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Add dulce de leche in two additions, whipping after each one to incorporate one.
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Then add the cooled chocolate custard in 2 additions until fully incorporated.
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Set aside until needed.
To make the cake layers
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With a whisk whip 7 tbsp room temperature butter for about a minute, add 2 whisked egg and thoroughly mix again. Mix 1 ½ cups sour cream with 1 tsp baking soda, then add it to the butter mixture. Add flour in two additions and mix until dough forms. Do not handle too much.
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