Ding Dong Cake



°210 g of flour
°200 g of sugar
°90 g cocoa powder
°2 cases of baking soda
°1 case of baking powder
°1 tsp of salt
°110 g of oil
°2 eggs
°2 cases of vanilla extract
°200 g semi-liquid cream
°230 g of coffee(1 c)
°5 c flour
°100ml milk
°1 vanilla-extract
°230 g butter
°1c sugar
°200g milk chocolate
°15 cl cream


Preheat oven  Mix all the ingredients in the mixer for 5 min.
Pour into one mold or two molds.
Bake for about 35-40 minutes, inserting a knife tip once its dry spring is cooked.
Take out and let cool.
Cut the cake in 2.
In a saucepan put the flour with the milk, stir and whisk like a béchamel, add the sugar and the vanilla extract.
Leave to cool then beat this cream with a mixer and add the butter to whip it up like a chatilly.
Garnish the cake and close
Melt the chocolate and the cream.
Pour over the cake, smooth, decorate and refrigerate until ready to serve.
Enjoy !

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