Ingredients
For Sponge
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Cake Flour (by Red Lotus) 190.0 g
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Cocoa Powder 10.0 g
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Sugar 200.0 g
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Ovalet 32.0 g
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Egg 12.0 egg
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Salt 2.0 g
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Evaporated Milk 100.0 g
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BEST FOODS Butter Flavoured Margarine 1 kg 120.0 g
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Vanilla Essence 10.0 g
Chocolate Spread
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Cocoa Powder 60.0 g
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Milk 400.0 g
Chocolate Cream
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Chocolate Spread 200.0 g
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Whipping Cream 200.0 g
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Berries
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Chocolate Shard, Chocolate Cup, Gold Leaf
Method
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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
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Chocolate Cream
- Whip whipping cream until forms a medium peak
- Fold chocolate spread with the whipped cream
- Spread and decorate the cake as desire
