Instructions
- Preheat the oven to 180°C (350°F). Grease and flour a 22 cm (9-inch) round cake pan.
- In a mixing bowl, combine the condensed milk, eggs, oil, milk, sugar, cornstarch, and flour. Mix until a smooth, homogeneous batter forms.
- Add the baking powder and gently fold it in with a spatula.
- Pour the batter into the prepared cake pan and bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool slightly before unmolding.
- For the syrup, combine the condensed milk and milk in a small saucepan. Heat gently until blended, then pour over the warm cake. Allow the cake to absorb the syrup.
- For the chocolate coverage, combine condensed milk, cocoa powder, and butter in a small saucepan over low heat. Stir continuously until slightly thickened, about 2 minutes after it starts to warm. Remove from heat and let cool slightly.
- Pour the chocolate coverage evenly over the cake. Sprinkle with chocolate sprinkles and serve in slices.
Notes & Tips
- Ensure the cake is slightly warm when pouring the syrup for better absorption.
- For extra flavor, add a teaspoon of vanilla extract to the batter.
- Store leftovers in the refrigerator for up to 4 days.
- You can substitute granulated chocolate sprinkles with shaved chocolate for a richer finish.
Nutrition (per serving, approximate)
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