3 cups all-purpose flour
1/2 cup granulated sugar
1 cup unsweetened cocoa powder
3 teaspoons active dry yeast
1 teaspoon baking soda
1 1/3 cup unsalted butter at room temperature (320g)
2 cups whole milk
2 teaspoons vanilla extract
4 large eggs
Filling:
1 can sweetened condensed milk
2 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
1/2 cup granulated sugar
1 cup unsweetened cocoa powder
3 teaspoons active dry yeast
1 teaspoon baking soda
1 1/3 cup unsalted butter at room temperature (320g)
2 cups whole milk
2 teaspoons vanilla extract
4 large eggs
Filling:
1 can sweetened condensed milk
2 tablespoons unsweetened cocoa powder
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, yeast, and baking soda
Add the butter and 1 1/3 cups of milk and vanilla extract
Beat with an electric mixer for 2 minutes until smooth
Scrape down the sides and bottom of the bowl
Beat in the eggs well with a whisk or electric mixer
Add the remaining milk and beat again
Pour into a greased 30x45 cm pan and bake in a moderate oven (180°C) for about 50 minutes or until a toothpick comes out clean
For the filling: Bring the sweetened condensed milk and cocoa powder to a boil, then reduce heat and simmer until it thickens
Let cool and spread over the cake
Assemble the cake by placing the filling on top, adding a weight to keep it flat, and letting it rest for 24 hours
Cut into squares, wrap each in aluminum foil, and serve.
