Pega Marido Chocolate Cake
Pega Marido Chocolate Cake
Ingredients
For the Chocolate Cake
- 3 eggs
- 1 can sweetened condensed milk
- 3 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup cocoa powder, 50% or unsweetened
- 1/2 cup whole milk
- 1 1/2 cups all-purpose flour
For Preparing the Pan
- 1 tablespoon margarine, for greasing pan, as needed
- 1 tablespoon cocoa powder, for dusting pan, as needed
Instructions
- 1
Preheat your oven to 350°F (180°C).
⏱️ 5 min•🌡️ 350 - 2
In a blender, combine the eggs, sweetened condensed milk, melted unsalted butter, granulated sugar, 1/2 cup cocoa powder, and whole milk.
⏱️ 3 min - 3
Blend these ingredients together for approximately 3 minutes, or until the mixture is completely smooth and well combined.
⏱️ 3 min - 4
Add the all-purpose flour to the blender. Blend only briefly, just until the flour is fully incorporated into the batter. Be careful not to overmix at this stage.
⏱️ 1 min
- 5
Thoroughly grease a bundt cake pan (or a similar pan with a central tube) with margarine. Dust the greased pan generously with cocoa powder to prevent sticking and add an extra layer of chocolate flavor.
⏱️ 3 min
- 6
Carefully pour the prepared chocolate cake batter into the greased and dusted bundt pan.
⏱️ 1 min - 7
Bake the cake in the preheated oven for 45 to 50 minutes. The cake is done when a toothpick inserted into the lighter top layer comes out clean.
⏱️ 45 min•🌡️ 350
- 8
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. The cake will naturally separate into two distinct layers: a dense, pudding-like chocolate layer at the bottom and a lighter, cake-like chocolate layer on top.
⏱️ 15 min
- 9
Slice and serve this unique two-layered chocolate cake. Enjoy the contrasting textures!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pega Marido Chocolate Cake
Ingredients
For the Chocolate Cake
- 3 eggs
- 1 can sweetened condensed milk
- 3 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup cocoa powder, 50% or unsweetened
- 1/2 cup whole milk
- 1 1/2 cups all-purpose flour
For Preparing the Pan
- 1 tablespoon margarine, for greasing pan, as needed
- 1 tablespoon cocoa powder, for dusting pan, as needed
Instructions
- 1
Preheat your oven to 350°F (180°C).
⏱️ 5 min•🌡️ 350 - 2
In a blender, combine the eggs, sweetened condensed milk, melted unsalted butter, granulated sugar, 1/2 cup cocoa powder, and whole milk.
⏱️ 3 min - 3
Blend these ingredients together for approximately 3 minutes, or until the mixture is completely smooth and well combined.
⏱️ 3 min - 4
Add the all-purpose flour to the blender. Blend only briefly, just until the flour is fully incorporated into the batter. Be careful not to overmix at this stage.
⏱️ 1 min - 5
Thoroughly grease a bundt cake pan (or a similar pan with a central tube) with margarine. Dust the greased pan generously with cocoa powder to prevent sticking and add an extra layer of chocolate flavor.
⏱️ 3 min - 6
Carefully pour the prepared chocolate cake batter into the greased and dusted bundt pan.
⏱️ 1 min - 7
Bake the cake in the preheated oven for 45 to 50 minutes. The cake is done when a toothpick inserted into the lighter top layer comes out clean.
⏱️ 45 min•🌡️ 350 - 8
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. The cake will naturally separate into two distinct layers: a dense, pudding-like chocolate layer at the bottom and a lighter, cake-like chocolate layer on top.
⏱️ 15 min - 9
Slice and serve this unique two-layered chocolate cake. Enjoy the contrasting textures!
⏱️ 5 min