Stuffed Chocolate Cake

Name: Stuffed Chocolate Cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 Minutes
Yield: 12 servings

With

25 minutes

35minutes

12 people

Cheap

Ingredients 12 items

For the sponge cake:
6 eggs
150 g caster sugar or ¾ cup
1 teaspoon vanilla essence
0.5 teaspoon lemon zest finely grated
1 cup plain sifted flour or 140 g
25 g sifted cocoa powder or ¼ cup
For the filling:
50 g melted butter or ¼ cup
1 tin Nestlé® Sweetened Condensed Milk or 397 g
2 cups broken milk chocolate or 300 g
1 tin Nestlé®Cream or 170 g

How to prepare

Whisk the eggs, caster sugar, vanilla and lemon zest for 6-8 minutes or until it thickens.
Sift the flour and cocoa over the eggs mixture in three batches. Use a metal spoon to gently fold the mixture together.
Spread the mixture evenly over greased 40 x 30cm shallow Swiss roll tin lined with baking paper. Place in a preheated oven at 180°C. Bake for 20-25 minutes or until cake springs back when lightly touched. Remove and set aside to cool down.
Meanwhile, place butter, Nestlé® Sweetened Condensed Milk and the broken chocolate to a non-stick medium saucepan, stir over low heat until chocolate is melted. Stir in Nestlé® Cream and set aside to cool to room temperature. Place in the fridge until its firm a little to spread.
Cut the cake into 2 equal sizes and sandwich the cake slices with ½ of the filling quantity. Spread some of the remaining filling on top and sides of the cake.
Place in the fridge until the serving time. Slice and serve.

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Does cocoa powder have an effect on blood pressure?

An indispensible ingredient in chocolate cakes, cocoa powder can help lower blood pressure in those with hypertension!