Directions
- 1Combine 3 room temperature eggs, 1 large hanging of vanilla or 2-3 tears of vanilla powder, 1 cup of oil, 1/4 cup of warm milk, and 1 1/4 cups of sugar in a blender.
- 2Blend until the sugar dissolves completely and the mixture's color lightens.
- 3Pour the wet mixture into an outer dish.
- 4Sift 2 1/4 cups of flour and 1/4 cup of raw cocoa into the wet mixture.
- 5Stir until the mixture is well combined.
- 6If the mixture is too thick, add 2-3-4 suspensions of milk until the texture is adjusted; if too light, add 2 suspensions of flour.
- 7Grease a rectangular pyrex tray size 24 with oil.
- 8Pour the cake mixture into the greased tray.
- 9Tap the tray twice to release air bubbles.
- 10Bake in a preheated oven at 175 degrees Celsius for 35 minutes.
- 11After 35 minutes, insert a wood skewer into the cake; if it comes out clean, the cake is ready.
- 12For the sauce, combine 1 cup of milk, 1 cup of sugar, and 4 large spoons of raw cocoa in a mixer.
- 13While mixing, gradually add 1 cup of oil in a thin stream until the sauce thickens.
- 14Once the cake has cooled, pour the sauce over it.
- 15Decorate with chocolate sprinkles or grated chocolate as desired.
Ingredients
- 3 eggs
- 1 large hanging vanilla
- 2 tears vanilla powder
- 1 cup oil
- 0.25 cup warm milk
- 1.25 cup sugar
- 2.25 cups flour
- 0.25 cup raw cocoa
- 1 cup milk for mixer
- 1 cup sugar for mixer
- 4 large spoons raw cocoa for mixer
- 1 cup oil for mixer
- chocolate sprinkles
Equipment
blenderouter dishsifterrectangular pyrex tray size 24ovenwood skewermixer
Tips
- Ensure eggs are at room temperature.
- Sift dry ingredients for a better mixture.
- Adjust milk or flour if the mixture is too thick or light.
- Preheat oven to 175 degrees Celsius.
- Do not open the oven for the first 35 minutes of baking.
- The sauce texture should be raw, meaning no sugar.
- The cake is soft and moist without needing to be cut or watered with milk.
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