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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. | 2. Prepare a cardboard circle using the bottom of cake pan as a guide; set aside. | 3. Grease two 9-in round cake pans then dust with powdered cocoa, knocking out excess. | 4. For the cake, in a large bowl combine flour, cocoa and baking powder. | 5. In a medium size bowl, combine the milk and vanilla. | 6. Set both aside. | 7. Place egg whites in a clean bowl and beat at high speed until peaks are formed. | 8. Turn the mixer down to medium speed and gradually add the sugar to the egg whites. | 9. Once the sugar is dissolved, add egg yolks and beat for 3 minutes. | 10. Continue beating egg white mixture on medium-low speed and add flour and milk alternately until well blended. | 11. Divide batter between the two pans and bake for 30-35 minutes or until a toothpick inserted in center comes out clean. | 12. Leave the cakes in the baking pans. | 13. While the cakes are still warm, punch holes in cake with wooden skewer. | 14. Combine the sauce ingredients and pour evenly over the two layers. | 15. Place the cakes in refrigerator and allow to cool. | 16. In a small, heavy saucepan on medium heat, stir the cream and chocolate together until chocolate is melted and mixture is blended. | 17. Add vanilla and stir for 1 minute. | 18. When ready to assemble, remove cake for refrigerator and allow to reach room temperature. | 19. The cakes will be very moist and will need special handling. | 20. Run a spatula around the inside of the pan and slightly under layers to loosen. | 21. Place the prepared cardboard over one pan and invert. | 22. Pour some frosting over the layer and spread with spatula. | 23. Using your hand or a spatula to hold second layer in pan, invert onto frosted layer and carefully lift pan away. | 24. Set the cake on a rack over a jellyroll pan and power the warm frosting over the cake, smoothing with a spatula to completely coat top and sides of cake. | 25. Let stand at room temperature for 10 minutes and scape any excess frosting from the jellyroll pan back into the saucepan. | 26. Heat excess frosting, stirring until smooth. | 27. Cool slightly and againpour over the cake, smoothing with a spatula over top and sides. | 28. Refrigerate until glaze is set. | 29. Let cake stand at room temperature for at least 15 minutes before serving. | 30. Garnish with fresh strawberries or dust lightly with powdered sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	6		separated	429.0	2.16	37.68	28.53
brown sugar	2	cups		1672.0	431.596	0.528	0.0
purpose flour	2	cups		-	-	-	-
cocoa powder	1/2	cup		98.04	24.897	8.427999999999999	5.891
baking powder	3	teaspoons		7.314	3.8226	0.0	0.0
milk	2/3	cup		99.2267	7.7755	5.124	5.3192
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
milk	1	can	evaporated	827.5862	19.934	8.2399	85.7811
milk	1	can	sweetened condensed	827.5862	19.934	8.2399	85.7811
chocolate	5	ounces	unsweetened melted	82.2135	13.4235	2.92	2.0412
heavy whipping cream	1/3	cup		136.0	1.0959999999999999	1.136	14.432
heavy whipping cream	1 1/2	cups		136.0	1.0959999999999999	1.136	14.432
chocolate	12	ounces	semisweet chopped	82.2135	13.4235	2.92	2.0412
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.