Ingredients (15 cm cake)
• 65 grams all purpose flour (1/2 cup + 1 tablespoon)
• 75 grams Sugar (1/3 cup)
• 14 grams Cocoa (2 tablespoons)
• 1/3 teaspoon Bicarbonate of soda
• 1 /4 tsp Salt
• 15 ml White vinegar (1 tbsp)
• 85 ml Fluid milk
• 25 grams Egg (1/2 egg)
• 25 ml Vegetable Oil
Instructions
- Mix the flour, sugar, cocoa, and baking soda in a bowl and the salt.
- Mix the vinegar, liquid milk, eggs and oil in another bowl.
- Join the two mixtures with a hand mixer.
- Place the mixture in a 15 cm mold.
- Bake at 180°C for 20 minutes or until a stick inserted comes out clean.
- Let cool.
ICE CREAM
Ingredients
• 500 ml of whipping cream (2 cups)
• 395 grams of condensed milk (1 can)
• 1 teaspoon of Vanilla
• 80 grams Strawberry Jam (1/4 cup)
• ¼ teaspoon Strawberry essence
• 4 drops of Pink Coloring
• 50 grams Chocolate (melted) (1/3 cup)
• 7 grams Cocoa (1 tablespoon)
Instructions
Mount the whipping cream, which must be very cold.
Then add the condensed milk and vanilla and continue beating until everything is integrated.
Divide mixture into 3 equal parts.
Leave one part as it is, to the 2nd part add the chocolate (melted) and the cocoa and beat until integrated, to the 3rd part, add the strawberry jam, the strawberry essence and the coloring and beat.
Use a cake ring (metal ring) and place acetate around it, then the chocolate cake, followed by the chocolate ice cream, take it to the freezer for at least 1 hour, then add the vanilla ice cream and freeze for 1 hour, finishing with the strawberry ice cream, and take to the freezer for the whole night.
The next day, unmold and serve cold.
