A velvety delicious chocolate treat with Nutella
Preheat the oven at 180 degrees with the fan off
Add the eggs, sugar and vanilla in a bowl and beat for 4 to 5 minutes with the mixer.
Add milk and vegetable oil and stir.
Add the flour, cocoa and baking powder and mix.
Pour into a buttered tray 26x34 cm
Bake for 20 to 25 minutes.
While it is hot, pour cold milk over it.
In a bowl, place the cream and the whipped cream stabilizer and beat until firm.
In another bowl add the mascarpone and the Nutella and beat with the mixer to homogenize
Add the whipped cream and mix it by folding.
Spread the mixture on the base you baked and place in the fridge for 2 to 3 hours.
Heat the cream in a saucepan and as soon as it starts to boil, add the bittersweet chocolate, remove from the heat and stir.
Pour over the dessert with the ganache and leave in the fridge for at least 3 to 4 hours and ideally overnight
FOR THE CAKE BASE
300 g of plain flour
200 g of sugar
250 ml milk
225 ml sunflower oil
45 g cocoa powder
2 sachets of vanilla sugar
15 g baking powder
150 ml of cold milk
FOR THE CREAM
500 g mascarpone
400 g Nutella or similar chocolate spread
400 ml of double cream
16 g cream stabilizer (optional)
FOR THE GANACHE
200 g dark chocolate
200 ml of cream