Ingredients
Cake:
5 large eggs, separated, room temp
1 cup sugar, divided
1 Tbsp Buona Cucina Butter Infused Oil
⅓ cup whole milk
1 tsp Mexican Vanilla (in-store)
1 cup all-purpose flour
½ cup baking cocoa
1 tsp baking powder
¼ tsp salt
Chocolate Milk Syrup:
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 cup whole milk
2 Tbsp baking cocoa
½ tsp vanilla extract
Chocolate Hazelnut Whipped Cream:
1½ cups heavy cream
⅓ cup sugar
¼ cup baking cocoa
1 tsp Mexican Vanilla (in-store)
2 Tbsp Brontrdolci Hazelnut Cream (in-store)
Finishing Touch:
Bourbon Barrel Chocolate Sauce, for drizzling (sold in store)
Directions
Prep: Let egg whites stand at room temp for 30 min. Preheat oven to 350°F.
Make Cake Batter: Beat yolks + ¾ cup sugar until thick. Add oil, milk, and vanilla. Sift in dry ingredients and mix. Beat egg whites to stiff peaks, gradually adding ¼ cup sugar. Fold into batter.
Bake: Pour into greased 13×9 pan. Bake 18–22 min. Cool on a rack.
Make Milk Syrup: Simmer condensed milk, evaporated milk, whole milk, and cocoa for 2 min. Stir in vanilla. Cool slightly.
Soak Cake: Poke holes in cake. Pour syrup over in thirds, letting each absorb. Chill for 2 hours.
Whipped Topping: Beat cold cream until thick. Add sugar, cocoa, vanilla, and hazelnut cream. Spread over chilled cake. Drizzle generously with Bourbon Barrel Chocolate Sauce before serving.
Serving Suggestions: Serve chilled for best texture and flavor. Great for holidays, birthdays, or any chocolate-lover’s dream dessert.