Sinful Chocolate Cake
The combination of chocolate ingredients
Ingredients
For Sponge
-
Cake Flour (by Red Lotus) 190 g
-
Cocoa Powder 10 g
-
Sugar 200 g
-
Ovalet 32 g
-
Egg 12 pc
-
Salt 2 g
-
Evaporated Milk 100 g
-
Vanilla Essence 10 g
Chocolate Spread
-
Best Foods Chocolate Filling 750 g
-
Cocoa Powder 60 g
-
Milk 400 g
Chocolate Cream
-
Chocolate Spread 200 g
-
Whipping Cream 200 g
Preparation
-
For Sponge
- Preheat oven to 200C. Prepare an 12*17 inch tray. Grease and line with parchment paper
- Mix Ovalette and sugar until well combined then mix together with egg by wire whisk on high speed for 7 minutes
- Melt Best Foods Butter Flavoured Margarine and set aside
- Sieve cake flour (Cocoa Powder), baking powder and salt together
- After fully fluffed, switch to low speed. Gradually add sieved flour then alternate with milk and vanilla essence
- At the same speed, slowly pour the melted Best Foods Butter Flavoured Margarine into the batter
- Continue mixing until combined
- Turn the machine off and scrape the mixing bowl with rubber scraper to make sure it is well combined
- Fill in the prepared tray. Bake at 200C for 12 minutes
- When cooked, remove the cake from the oven and let it chill
-
Chocolate Spread
- Boil the milk and mix together with cocoa powder
- Add chocolate topping and chocolate filling into the mixture
- Stir until become smooth and shiny. Store in the fridge
-
Chocolate Cream
- Whip whipping cream until forms a medium peak
- Fold chocolate spread with the whipped cream
- Spread and decorate the cake as desire
