It’s hard to say no to a slice of moist chocolate cake. Master this and everyone will love you.
Ingredients:
SET A:
2 cups flour
1/2 cup unsweetened cocoa powder
2 Tbsp. black coffee powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
SET B:
1/2 cup palm oil
2 whole eggs
1 3/4 cups brown sugar
1 cup full cream milk
1 cup all-purpose cream
1 Tbsp. vinegar
1 Tbsp. vanilla extract
CHOCOLATE FROSTING
INGREDIENTS:
2 Tbsp. cornstarch
1/2 tsp. baking soda
1/4 cup unsweetened cocoa powder
1/2 tsp. salt
1 can condensed milk (396 ml)
1 can evaporated milk (396 ml)
2 Tbsp. palm oil
CUSTARD FILLING
INGREDIENTS:
1 can evaporated milk (396 ml)
1 tsp. vanilla extract
4 egg yolks
4 Tbsp. cornstarch
1/2 cup granulated sugar
PROCEDURE:
A. Sift the Set A ingredients into a bowl and mix everything.
B. In a bowl, combine Set B ingredients and mix until frothy, and sugar is dissolved. Add Set A mixture, and mix until just combined. Pour into two greased, parchment-lined cake pans, then bake. To check doneness, insert a toothpick to check if it comes out clean.
CHOCOLATE FROSTING
INGREDIENTS:
2 Tbsps. cornstarch
1/2 tsp. baking soda
1/4 cup unsweetened cocoa powder
1/2 tsp. salt
1 can condensed milk (396 ml)
1 can evaporated milk (396 ml)
2 Tbsps. Golden Fiesta Palm Oil
PROCEDURE:
In a saucepan, mix all ingredients until blended well before turning on heat to low. Cook while stirring continuously until frosting gets a dark chocolate color and becomes thick enough to coat the back of a spoon but still runny.
CUSTARD FILLING
INGREDIENTS:
1 can evaporated milk(396 ml)
1 tsp. vanilla extract
4 egg yolks
4 Tbsps. cornstarch
1/2 cup granulated sugar
PROCEDURE:
In a saucepan, mix all ingredients until blended well before turning on heat to low. Cook while stirring continuously until it reaches paste like consistency.
Tip: Bake the cake ahead of time and freeze for a few hours before frosting so it does not crumble on you when working.