This delicious yet simple chocolate cake comes from Texas, and its original name is “Oleo”. It is quick and easy to prepare and has a divine and irresistible taste for all chocolate lovers. Everyone who tried this dessert was delighted and asked for another piece, and I think you will love it too – Rachel.
Ingredients required: 2 cups of flour, 2 cups of sugar, 1 pinch of salt, 4 tablespoons of cocoa, 200 g of butter, 1 cup of boiling water, ½ cup of low-fat yogurt or buttermilk, 2 eggs, 1 teaspoon of baking soda, and 1 teaspoon vanilla extract.
For the glaze: ½ cup chopped nuts, 175 g of butter, 4 tablespoons of cocoa, 6 tablespoons of milk, 1 teaspoon vanilla extract and 400 g powdered sugar (2 cups).
Preparation: Place the sugar, flour, and salt in a mixing bowl. Add the butter to another bowl, and over low heat, let it melt completely without boiling. Then add the cocoa, stir, and immediately add the boiling water. Stir thoroughly, then allow it to boil for 30 seconds.
Pour this mixture into the bowl containing the flour, sugar, and salt. Quickly whisk the ingredients with a spoon to combine, then set the bowl aside to cool. In another dish, combine the yogurt, eggs, baking soda, and vanilla. Beat thoroughly to combine.
When everything is combined properly, add the cooled mixture and mix again. Put the mixture in a small or medium-sized pan that has been previously oiled with cold butter and sprinkled with cocoa, if desired.
Bake in an oven that has been warmed to 175 degrees (347 F) for 18 to 20 minutes. While the cake is baking, prepare the glaze. Melt the butter in a bowl, add the cocoa, and mix.
Remove the pan from the heat and add milk, vanilla, and powdered sugar. Mix until all the ingredients are combined. Finally, add the chopped walnuts and pour the glaze over the warm biscuit. Let it cool down (first at room temperature, then in the fridge), then cut it into cubes and serve.
