- flour - 1 3/4 Cups
- Yellow Corn Flour - 1/3 Cup
- baking powder - 1 teaspoon
- soda - 1/2 teaspoonfuls
- salt - 1/2 teaspoonfuls
- sugar - 1 cup
- light brown sugar - 1/2 cup
- melted butter - 8 items. spoons
- buttermilk - 1 cup
- vanilla extract - 1 teaspoon
- eggs of room temperature - 4 pieces
- melted semisweet chocolate - 120 Grams (cream)
- butter of room temperature - 220 Grams (cream)
- vanilla extract - 1 teaspoon (cream)
- cocoa - 1/4 Cups (cream)
- sugar powder - 5 cups (cream)
- buttermilk - 1/3 Cups (cream)
1. Preheat the oven to 175 degrees and sprinkle two round shapes with a diameter of 20 cm culinary spray. In a large bowl, sift flour, corn flour, baking powder, soda, salt, sugar and brown sugar. 2. In a medium bowl, whip butter, buttermilk, vanilla extract and eggs until smooth. 3 Add the egg mixture to the flour mixture and mix until there are no large lumps left in the dough (several small lumps are allowed). 4. Divide the dough between prepared forms and bake for 25-30 minutes. Cool the cakes in the mold for 10 minutes, then remove to a grate for complete cooling. 5. Meanwhile, cook the chocolate cream. In a large bowl, beat the melted chocolate and butter together until a creamy consistency. 6. Add the vanilla extract, cocoa, sugar powder and whisk. Slowly pour the buttermilk and beat until the cream has reached the desired consistency. If the cream is very thick, add a few drops of milk. 7. When the cakes are cool, put them on top of each other and cover with cream. 8. Lubricate the top and sides of the cake with cream. Decorate at will.
Servings: 10-12