❤ Hey, pastry lovers! // ¡Hola, amantes de la repostería! ❤
Es un placer para mí saludarlos 🤗. El día de ayer hice una rica torta de chocolate con mis primas, y quise compartir con ustedes la receta porque además de que la torta nos quedó muy sabrosa, no gastamos mucho dinero en los materiales para la misma, por lo que fácilmente podrían disponer de los ingredientes para realizarla ustedes mismos 😊.
It is my pleasure to greet you 🤗. Yesterday I made a delicious chocolate cake with my cousins, and I wanted to share the recipe with you because in addition to the fact that the cake was very tasty, we did not spend a lot of money on the materials for it, so you could easily have the ingredients to make it yourself 😊
NOTA: Todas las medidas para esta receta las tomé con una taza de este tipo:
NOTE: All the measurements for this recipe were taken with a cup of this type:
Los ingredientes que utilizamos para el bizcocho fueron:
1.- 3 tazas de harina de trigo leudante.
2.- 5 huevos.
3.- 2 tazas de azúcar.
4.- 1 taza de leche.
5.- ½ taza de cacao en polvo.
6.- 3 cucharaditas de polvo para hornear.
7.- 3 cucharadas soperas de mantequilla.
The ingredients we used for the cake were:
1.- 3 cups self-rising wheat flour.
2.- 5 eggs.
3.- ½ cup of vegetable oil. Do not use olive oil.
4.- 2 cups of sugar.
5.- 1 cup of milk.
6.- ½ cup of pure cocoa powder.
7.- 3 teaspoons of baking powder.
8.- 3 tablespoons of butter.
Para el relleno y la cobertura:
1.- ½ taza de azúcar o al gusto.
2.- 1 taza de leche o agua.
3.- 5 cucharadas de cacao.
4.- 2 o 3 cucharadas de maicena. Si no dispones de maicena, puedes usar 5 cucharadas de harina de trigo.
For the filling and topping:
1.- ½ cup of sugar or to taste.
2.- 1 cup of milk or water.
3.- 5 tablespoons of cocoa.
4.- 2 or 3 tablespoons of cornstarch. If you don't have cornstarch, you can use 5 tablespoons of wheat flour.
~Preparación del bizcocho / sponge cake preparation~:
We will start by placing the 5 eggs in the container that we have selected to make the mixture.
We will beat the eggs for 5 minutes with the mixer at maximum, until the mixture doubles its volume and they look as follows:
Then we pour in the sugar and butter that we previously incorporated with the mixer as well. And we beat until incorporated.
Then we will add the cup of milk and continue beating until we see that the mixture is homogeneous. Let's try not to over beat the mixture, only what is necessary.
Then we will gradually add to the mixture the dry ingredients that we previously joined, that is, the wheat flour, the three teaspoons of baking powder and the cocoa. In our case, one of us was beating the mixture non-stop while the other added the flour little by little.
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At this point we beat with a wooden spoon or manual mixer until all the lumps of flour are dissolved.
When we finished incorporating all the flour and the mixture looked homogeneous and without lumps, we proceeded to pour it into a previously greased and floured tray.
And we put it in the oven previously preheated to 250 degrees Celsius for approximately 45 minutes.
Primero colocamos en una olla pequeña la taza de leche o agua, las cucharadas de harina o maicena y el cacao, y mezclamos hasta disolver todos los grumos. Cuando la mezcla quedó uniforme la colocamos en el fuego a llama baja, y mezclamos con una cuchara de palo sin parar, y vertimos el azúcar poco a poco, para que se disuelva. Cuando la mezcla espesó y se tornó oscura probamos a ver si estaba bien de azúcar, y apagamos hasta dejar enfriar. Y listo! Ya teníamos el relleno y la cobertura para la torta.
While the cake was in the oven, we prepared the topping and filling. I did not take photos in the process, but I will explain:
First we place the cup of milk or water, the tablespoons of flour or cornstarch and the cocoa in a small pot, and mix until all the lumps are dissolved. When the mixture is uniform, we place it on a low flame, and mix with a wooden spoon without stopping, and pour the sugar little by little, so that it dissolves. When the mixture thickened and turned dark, we tested to see if it was sugary, and we turned off until cool. And ready! We already had the filling and the topping for the cake.
Luego pasamos un cuchillo por las orillas de la bandeja para que el biscocho se fuera despegando. Y cuidadosamente lo sacamos y colocamos en una base para tortas.
When the cake spent 45 minutes in the oven, we poked it with a wooden toothpick in the middle to see if it was ready. The toothpick came out a little wet, so we left it in the oven for 10 more minutes, and after that time we took it out and let it cool for 10 minutes or so.
Then we passed a knife along the edges of the tray so that the cake peeled off. And we carefully take it out and place it on a cake base.
We proceeded to chop it in half so that we could fill it with the chocolate cream we made.
We separate the two halves. With a stick we prick the bottom half several times, so that when we pour the chocolate mixture the cake absorbs it. We spread the chocolate over the entire surface.
After having expanded enough chocolate, we place the other half on top, with the help of a cake base.
We pour the leftover chocolate on top of the cake, and with the pointed part of one of the mixers we prick the cake with the chocolate (we are a disaster, I know hahaha).
And then we spread the mixture throughout the cake, also trying to reach the edges of it.
¡Y listo! El resultado final fue este:
And that's it! The end result was this:
Espero que les haya gustado leer esta receta y que puedan intentar hacerla ustedes mismos 💟 mis primas y yo nos divertimos mucho haciéndola.
I hope you liked reading this recipe and that you can try to make it yourself 💟 my cousins and I had a lot of fun making it.
¡Nos leemos pronto! // We read us soon!
~♡~ Buenos días / tardes / noches // Good morning / evening / afternoon ~♡~
