How to make
The flour and cocoa are sifted and placed in a bowl.
Add the baking powder, vanilla sugar and crystal sugar. All of the dry ingredients are mixed well and yogurt, oil and water are added to them. Mix well with a fork. A thick sponge cake batter must be obtained.
Grease a suitable baking pan with oil and pour the batter. Flatten it out and place it in a preheated oven at 360°F (180°C), until it's fully baked.
It is checked with a toothpick and if it is dry when removed, then the cake is fully baked. Remove it from the oven and leave it to cool.
During this time, the syrup is prepared by placing the milk, sugar and cocoa in the saucepan on the stove. Stir vigorously, until the sugar and cocoa are completely dissolved.
As soon as the syrup boils, it is left to cool a little, but while it is still hot, it is poured over the cold cake layer. It is left aside, so that the cake layer to soak up the syrup. The coconut cream is best to have been in the fridge for a few hours.
Pour the coconut cream, powdered sugar and vanilla sugar in a bowl. Everything is beaten with a mixer at high speed, until a fluffy cream is obtained.
The fudge is cut into squares, spread with the glaze and decorated with drops of dark chocolate. Leave it in the fridge for at least 2 hours.
The chocolate cake pieces are taken out from the baking pan and are arranged on a suitable plate or tray.
The fudge with white glaze is ready.
