PROCEDURE

1. Bake the Cake

2. Grease 3 rectangular tins with shortening. Pre-heat your oven to 350F.

3. Mix the evaporada, powdered coffee and vanilla in a bowl, set aside.

4. Sift together the dry ingredients, flour, baking soda and cocoa powder, set aside.

5. In another bowl, beat eggs and sugar together until sugar crystals dissolve and the mixture turns a light, yellow color. Slowly beat in the canola oil. Add and beat in the salt last.

6. To the egg mixture, add 1/3 of the flour mixture and beat on low, just until incorporated. Then add ½ the milk mixture. When this is incorporated, add another third of the flour, then the last half of the milk. Finally add in the last third of the flour mixture. Mix just until all ingredients are well.

7. Pour about 225 g of chocolate batter in one tin, repeat for all. Or if using round cake pans, this could fill 2 6” round pan.

8. Bake at 350F for 30-40 minutes, best to use baine marie method to avoid doming of cake. If the cake domes, you may need to level the cake before assembly.

9. Cakes are done, if you insert a toothpick in the very center and it comes out clean, or with some very moist crumbs.

10. Let the cake cool for assembly.

11. Make the Ganache

12. In a microwavable container, pour the entire contents of the Angel All Purpose Creamer. Heat on medium for about 1 – 1 ½ minutes.

13. Add the chopped chocolate to the warm cream. Mix until the chocolate melts and blends well with the cream. There shouldn’t be any lumps. It should be smooth and creamy. Let is cool.

14. Assemble

15. On the completely cooled cakes, spread the dulce de leche on top. Let it settle.

16. Spread the chocolate ganache on top and let it set overnight in the chiller.

17. Before serving, you can dust with cocoa powder.