TORTA HÚMEDA DE CHOCOLATE: Receta y secretos

Hey everyone! After a few months away, I'm back for good. As I explained on my Instagram Stories, I had a lot of commitments and couldn't be as active, but I'm back now. Today I'm bringing you the long-awaited recipe for moist chocolate cake, with some secrets to make it perfect. And also, instructions for making a super chocolatey fudge. Don't forget to like the video, subscribe to the channel, and turn on notifications. The recipe, as always, will be posted in the description and at the following link: https://bit.ly/2CWw4zi Don't forget to follow me on my other social media: Instagram: @fucsiapasteleriacasual Facebook: Fucsia Pastelería Casual See you next week! Kari ——- MOIST CHOCOLATE CAKE Video:    • TORTA HÚMEDA DE CHOCOLATE: Receta y secretos   7 eggs 570 g oil 735 g milk 60 g white vinegar 5 g vanilla 730 g cake flour 10 g baking powder 10 g baking soda 240 g cocoa powder 1 kg white sugar 5 g salt Chocolate shavings FOR THE SYRUP 1 cup sugar 1 cup water 1 cinnamon stick 2 tbsp pisco FOR THE FUDGE 400 g 64% cocoa chocolate 2 cans evaporated milk 2 cans sweetened condensed milk 1 tbsp unsalted butter 1/2 tsp Salt PREPARATION 1. Preheat the oven to 165°C (325°F). 2. In a bowl, curdle the milk with the vinegar and let it sit for 10-15 minutes. 3. In a mixing bowl, sift together the flour, baking powder, baking soda, cocoa powder, sugar, and salt. Stir with a silicone spatula and set aside. 4. In an electric mixer on medium speed, beat the eggs, vanilla, oil, and curdled milk until combined. 5. Add the dry ingredients and beat until smooth. 6. Grease and flour three 25 cm (10-inch) cake pans, each 4 cm (1.5 inches) deep; or fill one 25 cm (10-inch) pan three-quarters full and bake. If using smaller pans, bake for 35-45 minutes. If using a single large pan, bake for approximately 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. 7. Remove from the oven and let cool. TIP: Let the curdled milk and vinegar sit for 15 minutes before using. It should have a yogurt-like consistency. TIP: Baking this cake at a low temperature will result in a fluffy, moist cake with even rising. FOR THE FUDGE: 1. In a saucepan over medium heat, combine the chocolate, evaporated milk, and sweetened condensed milk. Stir until it reaches the desired consistency, about 30-40 minutes. 2. Stir in the butter and salt until smooth. Remove from the heat, strain, and let cool. TIP: The recipe is ready when you place a small amount of fudge on a plate, and once cooled, you can run your finger through the center without it running back together. FOR THE SYRUP: 1. In a saucepan over high heat, combine the sugar, water, and cinnamon stick. Bring to a boil, without stirring, until the sugar granules are completely dissolved. Remove from heat and stir in the pisco. ASSEMBLY: 1. Unmold the cakes and remove the crust from each one. If you used a single large pan, slice the cake into two or three layers. 2. Using a pastry brush, soak the cake layers with the syrup and fill with a generous layer of fudge. 3. Cover the cake with a thin layer of fudge, smooth it, and refrigerate for 20 minutes. 4. Repeat the process, adding a thicker layer of fudge, smooth it, and cover with chocolate shavings. Decorate with edible flowers, strawberries, or any other elements of your choice. Serve and enjoy!