For the filling:
1/4 cup unsalted butter, softened
1 cup confectioners' sugar
1 cup chopped pecans or hazelnuts
For the cake:
3 1/3 cups all-purpose flour
9 tablespoons unsweetened cocoa powder
1 cup whole milk
2 large eggs, well-beaten
2 1/2 tablespoons unsalted butter, melted
For the topping:
1 can of condensed milk with chocolate
For the filling:
1/4 cup unsalted butter, softened
1 cup confectioners' sugar
1 cup chopped pecans or hazelnuts
For the cake:
3 1/3 cups all-purpose flour
9 tablespoons unsweetened cocoa powder
1 cup whole milk
2 large eggs, well-beaten
2 1/2 tablespoons unsalted butter, melted
For the topping:
1 can of condensed milk with chocolate
Prepare the filling: in a small saucepan melt the butter over medium heat
Add the confectioners' sugar and chopped nuts, stirring well. Reserve
Make the cake: preheat oven to moderate temperature (170°F)
Gently grease 2 molds with 20 cm diameter
Line the molds with parchment paper, also greasing it slightly
Spread the filling evenly in the prepared molds
In a large bowl combine the cake mix and cocoa powder, stirring well
Add 1/2 cup of milk and beat on medium speed for 2 minutes
Add the remaining milk, eggs, and melted butter, beating for an additional 2 minutes
Spread the batter into the molds over the filling
Place in oven and bake for 30 minutes or until a toothpick inserted in center comes out dry
Remove from oven while still warm and place on a plate with the filling side up
Cover with the other cake, filling side down
Make the topping: pour the condensed milk with chocolate into a saucepan
Simmer for 10 minutes
Spread over the cake
VARIATION: If desired, bake the cake simple without the filling, using only the condensed milk to fill and top it
Serve one cake.
