Milk
3 cups (scant) of milk
2 cups (scant) of chocolate syrup
3 cups (scant) of wheat flour
6 eggs
1 cup (scant) of butter
3 cups (scant) of hot water
2 tablespoons of yeast powder
To moisten the cake:
1/2 can of condensed milk
1/2 can of milk
Filling
Chocolate Filling:
1 can of condensed milk
100 ml of heavy cream
1 cup (scant) of chocolate syrup
350g of chocolate bars
Coco Filling:
250g of shredded coconut
1 and 1/2 cans of condensed milk
Cake Top
Chocolate Ganache:
1 liter of ganache
1 cup (scant) of chocolate syrup
2 cups (scant) of chocolate sprinkles or granulated sugar
White Ganache:
2 cups (scant) of white ganache
Milk
3 cups (scant) of milk
2 cups (scant) of chocolate syrup
3 cups (scant) of wheat flour
6 eggs
1 cup (scant) of butter
3 cups (scant) of hot water
2 tablespoons of yeast powder
To moisten the cake:
1/2 can of condensed milk
1/2 can of milk
Filling
Chocolate Filling:
1 can of condensed milk
100 ml of heavy cream
1 cup (scant) of chocolate syrup
350g of chocolate bars
Coco Filling:
250g of shredded coconut
1 and 1/2 cans of condensed milk
Cake Top
Chocolate Ganache:
1 liter of ganache
1 cup (scant) of chocolate syrup
2 cups (scant) of chocolate sprinkles or granulated sugar
White Ganache:
2 cups (scant) of white ganache
Milk
1
In a bowl, combine all dry ingredients, except yeast powder
2
With the help of a spoon or fork, mix well until uniform
3
Add eggs carefully, then add butter
4
Add hot water, mixing always to incorporate it
5
Dissolve yeast powder in the mixture, mixing thoroughly all items
6
Cover the bottom of the mold with wax paper and pour the milk over it
7
Bake in a preheated oven at 200°C for about 30 minutes
Filling and Cake Top
1
Unmold the cake and remove the wax paper
Divide it into three equal parts using a measuring cup to measure width
Cut slices in half, horizontally
2
Stack two slices
Complete ends with small pieces
3
Moisten with milk and condensed milk mixture
4
Combine coconut filling ingredients, mix well, and spread some around
Cover with two cake layers and moisten, but not soak
5
Beat condensed milk, heavy cream, and chocolate syrup until creamy. Reserve
Melts chocolate bars and mixes the two
6
Add chocolate filling and remaining cake mixture, and moisten it
7
Leave both ganaches firm
Beat one with chocolate and pour over cake
Alternate a spoonful of each on the piping bag
8
Use nozzle 30 to make vertical zigzags on entire lateral side
9
Spread a good layer of chocolate sprinkles over the surface of the sweet treat
10
Write with nozzle 18 and dark ganache your preferred message
11
Switch to fine tip* and decorate above chocolate letter
12
On upper edges, produce small waves with nozzle 17.
