For the dough
3 cups of all-purpose flour (360g)
2 tablespoons of active dry yeast
1 pinch of salt
4 tablespoons of cocoa powder
4 eggs, separated
2 cups of sugar (360g)
1 cup of butter (200g)
1 cup of milk (240ml)
For the ganache
2 cans of sweetened condensed milk (790g)
4 tablespoons of cocoa powder
1/2 cup of chocolate granules (85g, for dusting)
For the dough
3 cups of all-purpose flour (360g)
2 tablespoons of active dry yeast
1 pinch of salt
4 tablespoons of cocoa powder
4 eggs, separated
2 cups of sugar (360g)
1 cup of butter (200g)
1 cup of milk (240ml)
For the ganache
2 cans of sweetened condensed milk (790g)
4 tablespoons of cocoa powder
1/2 cup of chocolate granules (85g, for dusting)
Preheat the oven to 350°F (medium-high heat)
Butter two 9-inch round cake pans and set aside
Prepare the dough: in a large bowl, whisk together flour, yeast, salt, and cocoa powder
Set aside
In a stand mixer, beat the egg whites until stiff peaks form
Set aside
In another bowl, beat the sugar and butter until light and fluffy (about 10 minutes)
Don't stop mixing, add the egg yolks one at a time, beating until smooth
Gradually add the flour mixture and milk, beating until smooth
Remove the mixer and gently fold in the beaten egg whites
Divide the dough evenly between the prepared pans and bake for 40-50 minutes or until a toothpick inserted comes out clean
Prepare the ganache: over medium heat, combine sweetened condensed milk and cocoa powder, stirring until smooth
Unmold one of the cakes and place on a serving plate
Spread a layer of ganache and top with the other cake, then dust with chocolate granules
Serve at room temperature
386 calories per slice
