Chocolate Cake

Ingredients

• 4 eggs, at room temperature
• vanilla
• zest of 1 orange
• 1 teaspoon orange juice
• pinch of salt
• 1 cup sugar
• 1/4 cup plain yogurt
• 1/4 cup corn oil
• 1 1/4 cups sifted flour
• 50 g cocoa powder
• 2 teaspoons baking powder
• Chocolate Sauce:
• 1 cup butter
• 1 cup chocolate pieces
• 1 cup sweetened condensed milk
• 1 cup Nutella
• For frosting:
• Chantilly cream (whipped cream)
• Soaking Syrup:
• 1 cup milk
• 1 teaspoon instant coffee (Nescafe) powder
• How to make the chocolate sauce*:
• For Rina's rice pudding recipe, see: Rice Pudding (Roz bel Hilib)
• For more wonderful cakes, see: Gateau Fornoir

Method

1. Beat the eggs with the vanilla and lemon or orange zest, then add the sugar and beat until the mixture turns pale.
2. Add the milk, juice, and oil and beat.
3. Add the salt, flour, cocoa, and baking powder and mix well.
4. Pour the chocolate cake batter into the pan greased with a little butter and dusted with flour.
5. Bake in a preheated oven at 180°C for about 45 minutes.
   Timers: 45 min
6. Let the cake cool to room temperature.
7. Meanwhile, prepare the chocolate sauce.*
8. Let the chocolate sauce cool completely.
9. When the cake has cooled, prepare the soak: mix the milk and Nescafé, then pierce the cake from the top with a skewer or wooden stick and pour the soak over it.
10. Spread cold Chantilly cream over the top and sides of the cake.
11. Pour the cooled chocolate sauce over the top so it drips down the sides.
12. Serve the chocolate cake chilled from the fridge or after it cools to room temperature.
13. Place 1 cup of butter over low heat until it melts and warms, then add the chocolate pieces and mix.
14. When the chocolate melts, add the Nutella and sweetened condensed milk and mix well.
15. After they cool, pour them over the cake.
16. Rina Abdullah
17. To make rice pudding Rina's way see: How to Make Rice Pudding
18. For more great cakes see: Kato Fornoir