DIRECTIONS
1- put sugar butter and milk in a bowl, beat at high speed for 10 minutes or until it form a smooth mixture
2- add the egg and beat 1 minute
3- add flour, salt, bitter cocoa, caramel color and baking powder
4- start the mixer add water little by little until all the ingredients are incorporated
5- grease and floured a mold, pour the mixture and bake at 300 degrees fahrenheit for 35 or 40 minutes
TOPPING
CHOCOLATE CREAM
Put the ingredients in the blender and beat high speed 15 minutes or until a perfect cream topping is formed
DECORATION
1- cool the cake and cut it in half, fill with caramel
2- cever it with the chocolate cream
3- decorate with pieces of chocolate of your choice
Ingredients
Directions
DIRECTIONS
1- put sugar butter and milk in a bowl, beat at high speed for 10 minutes or until it form a smooth mixture
2- add the egg and beat 1 minute
3- add flour, salt, bitter cocoa, caramel color and baking powder
4- start the mixer add water little by little until all the ingredients are incorporated
5- grease and floured a mold, pour the mixture and bake at 300 degrees fahrenheit for 35 or 40 minutes
TOPPING
CHOCOLATE CREAM
Put the ingredients in the blender and beat high speed 15 minutes or until a perfect cream topping is formed
DECORATION
1- cool the cake and cut it in half, fill with caramel
2- cever it with the chocolate cream
3- decorate with pieces of chocolate of your choice
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