Sponge Ingredients (form 35 x 25cm):
Line only the bottom of the form with bakery paper.
Firstly, boil the first half of the ingredients, that is oil, water, sugar and cocoa, still stirring until the sugar is dissolved.
Sift flour with baking powder and soda.
Whip the whites, gradually adding sugar at the end of whipping.
Start adding yolks, one by one. Mix constantly till you get nice creamy mass.
Add chilled cocoa mixture and mix it in.
Add dry ingredients and stir them in really subtly.
Pour the mass into the form. Smoothen.
Bake at 180°C for about 40-45 minutes.
Once it’s chilled, divide the cake into two.
Sweet and Crispy Sunflower Seeds:
Mix and boil all the ingredients in a pan.
Line the form with a bakery paper.
Lay the warm mass onto the paper. Smoothen.
Bake at 180°C for about 20 minutes.
Once it’s baked, leave for a moment for chilling.
Then, break into smaller pieces.
You can leave it on a kitchen towel to get rid of some extra fat.
Mix the butter with dulche de leche till it’s combined.
Add sunflower seeds and mix all.
Making the cake:
Lay almost all cream on the first sponge. Leave some for the top 🙂 Smoothen.
Cover it with the second sponge.
Lay the rest of the cream. Smoothen.
You can decorate it with melted dark chocolate.