Recipe Ingredients:
4 eggs
1 ½ cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
½ cup oil
½ cup cocoa powder (50% cocoa)
1 cup warm milk
Vanilla extract to taste
For the filling:
2 cups hot heavy cream
1 cup powdered milk
1 tablespoon butter
21 ounces white chocolate (about 3 ½ cups of chocolate chips) – (600 g)
For dusting:
Powdered milk to taste
Instructions:
Cake:
Liquid Mixture Preparation: Start by using a blender to combine the oil, eggs, vanilla extract, sugar, and warm milk. Blend for one minute until the mixture is smooth and well-combined.
Dry Ingredients Preparation: Next, in a separate bowl, sift together the all-purpose flour, cocoa powder, and baking powder.
Combining the Ingredients: After that, pour the liquid mixture into the bowl with the dry ingredients and stir until everything is fully incorporated.
Baking: Now, transfer the batter to a greased loaf pan lined with parchment paper. Bake in a preheated oven at 350°F (180°C) for approximately 40 minutes. Allow the cake to cool slightly before removing it from the pan.
For the filling:
Filling Preparation: First, place the chopped white chocolate and hot heavy cream in the blender. Blend until the chocolate is melted and the mixture becomes creamy.
Finishing the Filling: Now, with the blender still running, add the butter and powdered milk, blending until smooth and well-mixed.
Assembly:
Cutting the Cake: Divide the cake in half horizontally to create two layers.
Preparation for Assembly: Next, line the same loaf pan with plastic wrap, leaving the edges hanging over the sides for easy assembly.
Assembling the Cake: Then, place one layer of cake in the lined pan, spread the filling over it, and cover with the second layer of cake. Wrap the cake in plastic wrap and freeze for 4 hours.
Finally, remove the cake from the freezer, unwrap it, and dust with powdered milk before serving.
