Chocolate cake

Ingredients for the sponge cake:

2 Cups of wheat flour (leavening).
2 cups of sugar.
2 Eggs
2 Tablespoons baking powder.
2 tablespoons of baking
1 Cup of liquid milk
¾ Cocoa cups.
½ Tablespoon of cinnamon.
½ Corn oil.

Ingredients for chocolate pastry cream:

½ Liter of liquid milk.
200g Of sugar.
2 Tablespoons cornstarch
4 egg yolks.
1 spoon of vanilla.
200g Chocolate bitter.

Preparation of the sponge cake:
1- Mix all dry ingredients, flour, sugar, baking powder, cocoa, baking soda and cinnamon.
2- Join the oil with the liquid milk, the vanilla and the two eggs. Beat lightly with a hand mixer.
3- Integrate this mixture with the dry ones with a wooden palette.
4- Place the mixture in a buttered and floured mold, bring to the oven at 180 ° C (350 ° F) for 45 min.
5- Once cold, cover with the chocolate pastry cream that I will present next.

Preparation of the chocolate pastry cream:
1- Beat liquid milk, sugar, cornstarch and egg yolks with a hand mixer.
2- Cook over low heat, when hot add the chocolate cut into pieces and leave it to cook until it thickens.
3- Cover with the envoplast paper stuck to the cream so that it does not crust and take it to the fridge for 30min before covering our cake. Then decorate the cake with peanuts and melted chocolate.

Did you know…?
Chocolate improves blood flow and lowers blood pressure and may also lower the risk of cardiovascular disease.

                                                       From my authorship:
                                                 Chef Marisela Polanco.