¾ cup butter (172g)
1 cup water (240ml)
3 large eggs
½ cup sour cream (120ml)
2 tsp. vanilla extract (10ml)
2 c. all-purpose flour (250g)
1 ½ cup granulated sugar (300g)
½ cup brown sugar (100g)
¾ cup unsweetened cocoa powder (75g)
1 ½ tsp. baking soda (6g)
1 tsp. baking powder (4g)
1 tsp. kosher salt (4g)
Chocolate soaking milk sauce:
14oz. can condensed milk (414ml)
5oz. evaporated milk (148ml)
5 oz. whole milk (148ml)
1/3 cup cocoa powder (35g)
2 tbsp. butter (30g)
1 tsp. vanilla extract (5ml)
Fresh strawberries for garnish
To make the cake:
Preheat oven to 350°F/176°C. Grease and flour a 5-6 cup cake mold and set aside.*
In a small saucepan, combine butter and water. Heat over medium heat until the butter is melted. Remove from heat and set aside.
In a separate medium bowl, whisk together the eggs, sour cream and vanilla. Set aside.
In a separate large bowl, whisk together flour, sugars, cocoa, baking soda, baking powder and salt. Pour in the butter mixture a little at a time, using an electric hand mixer to combine. Add the sour cream mixture and mix until just combined. Do not overbeat.
Pour the batter into the prepared cake pan and bake for 50 minutes, until a toothpick comes clean out of the center.
Allow the cake to cool for ten minutes before removing it from the baking pan. Cool completely.
To make the milk:
Combine the condensed milk, evaporated milk, whole milk, cocoa powder and butter in a small saucepan. Heat over medium heat while whisking constantly. Cocoa lumps should break up while whisking. Once the mixture begins to simmer, lower the heat, and continue to whisk constantly for 10 minutes. The mixture should become very thick. Remove from the heat and allow it to cool for about 10 minutes. Stir in the vanilla extract.
Whisk the mixture one more time and then pour over the cooled cake. Serve immediately with fresh strawberries.
*You can also use two 9” (23cm)round cake pans or a 9″x13″ (23cm x 33cm) rectangle pan but reduce the baking time to 30 minutes.