Ingredients
- 75 g ION cocoa powder
- 380 g granulated sugar
- 250 ml water
- 250 ml milk
- 120 ml seed oil
- 250 g all-purpose flour
- 3 medium eggs
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 pinch of salt
- orange zest (optionally)
For the filling and coating
- ION Nucrema 30% less sugar
Method
In a coffee pot, heat water. Before it comes to a boil, remove it from the stove and transfer in a large bowl.
Afterwards, add sugar and stir with a hand whisk until completely dissolved. Right after, pour in the milk, seed oil and eggs, while whisking constantly until they form into a homogeneous mixture.
Then, place the rest of the ingredients in a bowl and whisk until completely incorporated.
Next, combine the two mixtures and whisk them together until they turn into a homogeneous cake batter.
Divide the batter into two 20cm round baking pans and bake in a preheated oven, at the middle oven rack, at 160-170 C fan, for about 30 minutes. When ready, unmold them and let them cool.
Then, spread as much NUCREMA as preferred over the surface of one cake using a spoon or a palette knife. Right after place the other cake on top of it. Follow the same process and cover the top of the cake with NUCREMA.
