Fácil Torta Húmeda de Chocolate Ecuador (Con el Toque de Luis)

For our nature-loving friends, my friend Oswaldo Ponce published his book "Birds in the Middle of the World." You can view and order it at this link: https://owiphoto.com/Book-Birds-aroun... For our followers who want to upload photos, follow us here, comment, and post. Please follow: https://www.instagram.com/coneltoqued...   / coneltoquedeluis   Tik Tok: @panpastconeltoquedeluis How to Make a Moist Ecuadorian Chocolate Cake (With Luis's Touch) Ingredients: 4 eggs Sugar: 200 g (1 cup, not too full) Milk: 200 ml (1 cup, not too full) Oil: 200 ml (1 cup, not too full) All-purpose white flour (Castile) 300 g (2 cups) (approximately 1/2) Chocolate Powder 120g (1 cup) can be 50% bittersweet chocolate powder and 50% sweet chocolate, or just one kind. Baking Soda 20g (1 tablespoon) Salt 1 pinch Vanilla Essence 7.5ml (1 teaspoon) For Wetting Milk 500ml (1/2 liter) Cinnamon 1 stick Lemon Peel 1 unit Condensed Milk 200ml (a little less than 1 cup) Chocolate Powder 100g (3/4 cup) Filling Ganache Semi-Sweet Chocolate Coating 250g (1 cup) Heavy Cream 120ml (1/2 cup) Butter 25g (1 heaped tablespoon) Decoration Chantilly Cream Heavy Cream 500ml (2 cups) 100 g powdered sugar (3/4 cup) 4 ml vanilla essence (1/2 teaspoon) 200 g semisweet chocolate coating #moistchocolatecake #moistcake #easymoistchocolatecake #cakeecuador #chocolatecakesecuador #ecuadoriandesserts #ecuadoriandesserts