2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 cup whole milk at 180°F (82°C)
1 cup vegetable oil
1 cup hot milk (not boiling)
1 tablespoon active dry yeast
2 large eggs
Cobertura
3 cups warm milk (not boiling)
1 cup unsweetened cocoa powder
1 cup whole milk at 180°F (82°C)
1 tablespoon butter, softened
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 cup whole milk at 180°F (82°C)
1 cup vegetable oil
1 cup hot milk (not boiling)
1 tablespoon active dry yeast
2 large eggs
Cobertura
3 cups warm milk (not boiling)
1 cup unsweetened cocoa powder
1 cup whole milk at 180°F (82°C)
1 tablespoon butter, softened
Mix the dry ingredients
Batter the eggs with sugar for 5 minutes
Add the oil and mix well
Gradually add the flour and yeast, mixing until just combined
Bake the oven at a moderate temperature
Grease the cake pan with butter and dust with flour
Pour the batter and bake for about 30 minutes
Cobertura
Cook in medium heat the butter, milk, sugar, and cocoa powder
Let it simmer for 20 minutes, stirring occasionally until thickened
Pour over the cake.
