cake or cake three chocolate milks with milk and coconut sugar
Ingredients
For the chocolate cake:
3 cups flour (regular)
10 tablespoons unsweetened cocoa powder
2 cups of sugar
1 teaspoon salt
2 teaspoons baking soda
12 tablespoons melted butter - can be replaced with vegetable oil
2 teaspoons of vinegar (apple cider or white vinegar)
2 teaspoons vanilla
2 cups warm water
For the mixture of the three milks:
14 ounces condensed milk
12 ounces of evaporated milk
2 cups cream of milk - you can also use 1 cup of cream of milk and 1 cup of milk
4 tablespoons (2 ounces) rum - fit to taste. It can also be replaced with 1-2 teaspoons of rum extract or vanilla extract if you prefer without alcohol
For the coverage of dulce de leche:
8 ounces mascarpone (you can use cream cheese instead)
1 cup milk cream (cream or liquid whipping cream)
~ 6 ounces of dulce de leche, add more to taste
To decorate:
Toasted coconut
Razor or chocolate shavings
Preparation
For the cake or chocolate cake:
Pre-heat the oven to 350F (175C) and lightly grease / flour the cake mold.
Sift or sift the flour into a medium bowl.
Add cocoa powder and sugar, use a spoon to mix.
Add the salt and baking soda, continue mixing with the spoon until all is well combined.
Make three holes in the flour mixture: one large for melted butter or oil, and two smaller for vinegar and vanilla. Add the melted butter, vinegar, and vanilla into their respective holes.
Add the warm water and continue mixing with the spoon until it has a soft dough.
Pour cake dough into baking pan and bake at 350F (175C) for ~ 45 minutes (~ 30 minutes for small dies) or until insertion and removal of a toothpick in the center of the cake comes out clean.
Remove the cake from the oven and let it cool.
For the mixture of the three milks:
Combine condensed milk, evaporated milk and cream / milk in a bowl. Add the rum (or rum essence / vanilla). Mix well and taste to taste.
Leave the cake in the baking pan and use a fork or a skewer to make holes in the cake.
Slowly and carefully pour the mixture of the three milks on the cake. It is best to add the mixture slowly, and let the cake absorb the mixture, and continue so on.
Keep the cake in the refrigerator and let it sit so the liquid of the three milks has time to soak and soak the whole cake - 24 hours is ideal. If you used a removable mold I recommend placing it inside a saucer or a larger tray in case some of the liquid escapes.
For the glaze or the coverage of dulce de leche with mascarpone:
Mix mascarpone (or cream cheese) with dulce de leche until smooth.
Use an electric mixer to beat the cream until it begins to form peaks. Use a spoon to incorporate the whipped cream into the mixture of mascarpone and dulce de leche.
You can leave the cake in the mold, or if you use a removable mold can transfer the cake, carefully and very delicately, to a tray or pastry.
Use a spatula to spread the mixture of dulce de leche and cream on the cake - and also on the sides if you take it out of the mold.
Decorate the cake with the toasted coconut and the chocolate zest.
Refrigerate the cake for at least an hour before serving and refrigerate it.
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