This is a new take on the old classic. Very rich and moist cake covered in a mixture of whole milk, sweetened condensed milk, cream and chocolate. Essentially, covered in a thin Ganache. Remember to chill it thoroughly, for at least 8 hours, to the cake can absorb all of the milk mixture. Also, be patient when pouring on the milk mixture. Do not pour it all at once, because the cake will not absorb it properly and you will end up with a soggy cake and a pool of chocolate mixture alongside. The cake is very, very rich, so be sure to serve it in small pieces, with strong black coffee. You can omit the Ganache topping if you wish.
Ingredients
For the cake
100 grams plain flour
50 grams sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
100 ml oil
1 small egg
2 tablespoons dark rum
2 teaspoons vanilla
60 ml hot coffee
For the milk mixture
4 tablespoons sweetened condensed milk
50 grams dark chocolate, chopped
150 ml whole milk
100 ml double cream
For the topping
100 grams dark chocolate
150 ml double cream
Preparation
For the cake, sift the flour, cocoa powder, baking soda and baking powder twice. Add the sugar and whisk very well. In another bowl, whisk together the oil and the egg, add it to the dry ingredients and mix well with a wire whisk. Add vanilla, rum and hot coffee (in a thin stream) and mix until just incorporated. Generously butter and flour your baking pan (23x30 cm; 9x13"), pour in the batter and bake immediately in a preheated oven, at 190˚C (375˚F), for 12-15 minutes. Check for doneness with a toothpick. Take the cake out of the oven, let it cool down slightly, then take it out of the pan and let it cool down completely on a wire rack. When the cake has cooled completely, poke holes all over the top using a skewer or a fork. To make the milk and chocolate mixture, combine the sweetened condensed milk and chopped up chocolate, then melt it together in a double boiler or over very low heat.
Whisk in the whole milk and double cream and continue whisking until completely smooth. Let this mixture cool down at least to room temperature. Place the completely cooled cake in a baking pan and slowly pour the milk mixture by spoonfuls over it. Let the cake absorb the milk before adding more. When you have used up all of the milk mixture, place the cake in the fridge and let it sit there for 12 hours. When the cake is nearly ready, make the Ganache by heating together the double cream and chopped up chocolate until completely melted and blended. Let it cool down almost completely, spread it over the cake, gently slice it up and serve with freshly whipped cream. Yields 12 servings.
