How to Make Chocolate Flooded Cake
The most popular cake at the moment, the Flooded Cake, is made with lots of chocolate sauce, very moist, and easy to transport wherever you want. Let's start this Venezuelan chocolate-flavored recipe.
Equipment
- Oven
- Stove
- Refrigerator
Ingredients
BATTER STEP 1
- 3/4 cup of All-Purpose Flour 3,17 oz (90g)
- 1 tsp of Baking Powder 0,17 oz (5 g)
- 1/4 cup of Cornstarch 1,3 oz (37 g)
- 3/4 cup of Granulated Sugar 4,7 oz (135 g)
- 3 tbsp of Cocoa Powder 1 oz (30 g)
- Salt 1 pinch
BATTER STEP 2
- 4 units of Egg Yolks
- 1/4 cup of Vegetable Oil 2,1 oz fl (60 mL)
- 1/3 cup of Water 2,8 oz fl (80 mL)
BATTER STEP 3
- 4 units of Egg White
- 1/4 cup of Granulated Sugar 1,5 oz (45 g)
SAUCE
- 2 cups of Warm Milk 16 oz fl (480 mL)
- 13,7 oz of Sweetened Condensed Milk (390 g)
- 7 oz of Heavy Cream (200 g)
- 1/2 cup of Cocoa Powder 1,5 oz (45 g)
TOPPING
- 13.75 oz of Condensed Milk (390 g)
- 3 tbsp of Cocoa Powder 1.06 oz (30g )
- 1/3 cup of Milk 2,71 fl oz (80 mL)
DECORATION
- 1/2 cup of Sprinkles 2.71 oz (80 g)
- Strawberries to taste
Instructions
DOUGH STEP 1
- In a bowl, sift flour, baking powder, cornstarch, sugar, cocoa powder, and salt.
- Mix and set aside.
DOUGH STEP 2
- In another bowl, place the yolks, oil and water, and mix well.
DOUGH STEP 3
- Place the egg whites in a mixer and whip them to soft peaks form.
- Gradually, start adding the sugar until it forms a slightly shiny cream.
DOUGH FINISHING
- Add the liquids in the dry bowl and mix.
- Then gradually add the beaten egg whites.
- Pour the batter into a 7.8 in (20cm) diameter removable bottom pan.
- It's important to line the bottom with parchment paper lightly greased with butter and not grease or add flour on the sides.
- Bake in a preheated oven at 392°F (200ºC) for about 35-40 min.
SAUCE
- In a bowl, place all the ingredients, it is important to sift the cocoa powder.
- Mix well.
TOPPING
- Place all ingredients in a saucepan off the heat, it is important to sift the cocoa powder.
- Stir well and bring to medium heat, stirring constantly.
- When it starts to boil, reduce the heat and let it cook for about 5 minutes.
- Until you notice that it has thickened slightly.
- Let it cool completely.
ASSEMBLY
- Run a spatula around the sides of the cake pan and unmold it while still warm inside a plastic cake box, the one I used is PN 50.
- Begin to gently pour the cake with the sauce.
- When it absorbs half, put all the rest and let the cake absorb for at least 1 hour.
- After, place the topping at room temperature and refrigerate.
- When serving, decorate with sprinkles and strawberries.
Notes
Shelf Life: 3 days if stored under refrigeration (refrigerator)
It can’t be frozen.