Chocolate Cake Wet With Rum
- 3 cups flour, with leavening
- 3 cups sugar
- 4 eggs complete
- 100grs of cocoa powder
- 1 cup evaporated milk, (that is, half water and half milk)
- 1 cup oil
- 2 teaspoons baking soda
- 1 teaspoon vanilla
- 1 teaspoon white vinegar
- 3 teaspoons rum, (1 cup of juice if applicable)
- 1 pinch of salt
- 1 teaspoon instant coffee (OPTIONAL)
Place in a large bowl or cup, sugar and eggs. With the help of an electric mixer, beat the preparation for a period of 8 to 10 minutes, until it has a very creamy consistency.
Place in another container all the liquid ingredients: milk, vanilla, oil, rum or juice and vinegar, mix everything very well so that everything is well connected.
You must incorporate the eggs and sugar to the other dry ingredients and, little by little, you must alternate the liquid ingredients.
This process can be done with a plastic spatula or an electric metal beater.
In a mold of 26 cm of diameter previously floured, to put in the base, paper of fat or butter of paper and soon to empty the preparation. Then you must move to a preheated oven at 175 ° C for 50 minutes to 1 hour.
Once ready, remove it and let it cool.
Then cut it in two or three circles, place it in a part of the first disc. Proceed to moisten the cake with almibal made with water and sugar. Once the first disc is moistened, place a layer of
chocolate and repeat the same process.
On the last wheel, you should moisten the whole cake with dulce de leche. Once you have the entire process ready, make the decoration of your choice and enjoy it!
© 2018 Cindy Vargas