12 tbsp granulated sugar
8 tbsp corn (vegetable) oil
4 tbsp sour cream (or 8 tbsp milk)
12 tbsp all purpose flour
1 tsp vanilla extract
2 tbsp fine dark cocoa powder
50 g dark chocolate (78% cocoa)
3 tbsp butter
4 tbsp condensed milk
- Preheat the oven to 180 C.
- In a bowl mix corn oil, sour cream (milk) and vanilla. In a separate bowl using an electric mixer beat eggs, gradually adding sugar, until fluffy, about 3 minutes. Fold in the oil mixture. Sift in flour and using a spatula carefully mix the batter until smooth. Pour half of the batter into a separate bowl, add cocoa powder and mix until well combined.
- Spoon 2 tablespoons of the vanilla batter into the center of the 22 cm baking pan (you can line the pan with parchment paper, otherwise grease it with butter or oil). Then add 2 tablespoons of the cocoa batter and repeat until all the batter has been used. Place in the oven and bake 30-35 minutes until fragrant or the toothpick inserted in the center of the cake comes out clean. Let it cool.
- To make the glaze topping: place chocolate, butter and condensed milk in a saucepan over low heat. Stir occasionally until the chocolate has melted and mixture is smooth. Pour the glaze over the top of the cake.