Delicious Chocolate Ice Cream Cake

Delicious Chocolate Ice Cream Cake

Ingredients

Use standard measurements, 240 ml cup

For the dough:

3 eggs

1/2 cup (tea) of oil (corn or canola or other of your preference)

1 and 1/2 cups (tea) of milk

1/2 cup (tea) of cocoa powder? or 1 cup (tea) of chocolate powder (Nescau)

2 cups (tea) of sugar? if using chocolate powder "use only" 1 and 1/2 cups (tea) of sugar

2 and 1/2 cups (tea) of wheat flour

1 tablespoon (soup) of baking powder

For the syrup:

1/2 can of condensed milk

375 ml of milk

2 heaping tablespoons (soup) of cocoa powder? or 4 heaping tablespoons of chocolate powder

For the topping:

1/2 can of condensed milk

250 ml of milk

1 tablespoon of wheat flour*

2 heaping tablespoons of cocoa powder? or 4 heaping tablespoons of chocolate powder

1 tablespoon of butter or margarine

50g of grated coconut (you can use the moist and sweetened kind)? coconut flakes look really nice!

50g of chocolate sprinkles

Preparation

Make the dough:

Grease and flour a rectangular baking pan #3 (40 x 27) with margarine and set aside

Sift all the dry ingredients (flour, sugar, chocolate and yeast) into a container, mix well and set aside.

In the blender cup, place the liquid ingredients (eggs, oil, milk) and beat until well mixed.

Pour the contents of the blender into the container with the dry ingredients and mix well (no need to beat, just mix with a wooden spoon).

Pour the batter into the greased pan, level it well with a spoon and bake in a preheated oven (180º).

To check the doneness of the batter, insert a toothpick; if it comes out dry, it is ready. Remove from the oven and wait for it to cool completely.

Make the syrup:

Bring all the ingredients to a boil. When it boils, turn off the heat and wait for it to cool completely before using.

Make the frosting:

Dissolve the wheat flour in part of the milk and mix it with the other ingredients, reserving only the grated coconut and sprinkles. Heat everything, stirring constantly, until it becomes creamy, to the consistency of soft brigadeiro (10 to 15 minutes). Wait for it to cool a little before using (use it warm).

Assemble the cake:

Once the cake is completely cool, use a knife to remove it completely from the pan, but keep it inside.

Prick the cake all over with a fork and drizzle it with the syrup, which should also be cold. Let it sit until it has absorbed all the syrup.

Then spread the frosting, which should still be warm (if it cools down it will be difficult to spread).

Mix the chocolate sprinkles with the grated coconut and cover the entire surface of the cake.

Cover with plastic wrap (PVC) and refrigerate, preferably overnight or overnight.

Serve cut into squares or, if desired, wrap the pieces in aluminum foil.