Weeping Cake

Ingredients

10 servings

• 80 ml sunflower oil
• 3 eggs
• 200 ml milk
• 30 g unsweetened cocoa powder
• 150 g sugar
• 1 sachet baking powder
• 190 g flour
• 1 sachet vanilla sugar
• 200 ml milk
• 15 g unsweetened cocoa powder
• 50 g icing sugar
• 550 ml liquid cream
• 250 ml liquid cream
• 200 g dark or milk chocolate to taste

Steps

1. 1

   Preheat your oven to 180 degrees.

2. 2

   Sponge cake: First, start by greasing the mold. In a bowl, add the eggs and 150g of powdered sugar, whisking everything until the mixture becomes whiter and foamy. Add 200ml of milk and mix.

3. 3

   Once mixed, add 80ml of oil, mix again, and then add the vanilla sugar. Then sift 30g of cocoa and add it to the mixture.

4. 4

   Once the cocoa is well incorporated into the mixture, add 190g of flour with the baking powder, sifting it as well to avoid lumps. Mix everything until you get a smooth and homogeneous batter.

5. 5

   Then pour the mixture into the mold and bake in the oven for 20 minutes at 180 degrees. Once the cake is cooked, bring 200ml of milk to a boil with 15g of cocoa. This mixture will be used to soak the cake.

6. 6

   Prick the cake with a fork and then pour your mixture over the cake for the first time. Wait for the cake to absorb the mixture and repeat this operation 4 times.

7. 7

   Ganache: Bring 250g of heavy cream to a boil, adding 200g of chocolate (dark or milk depending on your taste). Mix everything until the chocolate dissolves completely; now let your ganache cool completely before pouring it over the cake. Once your ganache has cooled completely, pour it over your cake, spreading it well everywhere.

8. 8

   Whipped cream: Whisk 550ml of heavy cream with 50g of icing sugar until you get a firm whipped cream. Then add it to your cake. Spread the whipped cream well with a spatula so that it is nice and smooth. Then place your cake in the fridge.

9. 9

   Now place your cake in the fridge for at least 4 hours before serving.