Chocolate Cake recipe
(120g)
3 c all purpose flour
3 c white granulated sugar
1 1/4 c cocoa powder, unsweetened
1 1/2 tsp baking soda
3 Tbsp baking powder
1/2 tsp salt
5 pcs eggs, large, room temp
1 1/2 c oil, vegetable
1 1/2 c milk, evaporated/fullcream
3 Tbsp chocolate flavor, i used flavocol
brand
1 1/2 Tbsp mayonnaise
1 1/2 c water, hot
1 1/2 tsp coffee powder, i used instant
nescafe
1 1/2 tsp vanilla extract ( optional )
BAKED AT 160OC TO 25 TO 30 MINUTES
Boiled Icing with Glucose recipe
Ingredients: 1 cup white sugar
1/2 cup water 1/2 cup heavy cream or all purpose cream
1 tablespoon glucose
2 cups icing sugar (250g)
4 large egg whites
1/2 teaspoon cream of tartar
For YEMA FROSTING:
5 egg yolks
THERMOMETER CANDY - 220 TO 250F
1 can sweetened condensed milk (397g)
1/4 cup evap milk (50ml)
For the CHOCOLATE CAKE
1 teaspoon vanilla (5g)
1 cup sugar (200g)
2 tablespoons butter (salted)
1 cup all purpose flour (125g)
1/2 cup unsweetened cocoa powder (60g)
1 teaspoon baking powder (5g)
1 teaspoon baking soda (5g)
1/2 teaspoon salt (4g)
1 large egg
1/4 cup oil
1/2 cup evap or fresh milk
1/2 cup boiling hot water
For the CHOCOLATE FROSTING:
1/2 cup salted butter (120g)
1/2 cup unsweetened cocoa powder (60g)

Chocolate Moist Cake
Chocolate Moist Cake is a two layer cake made up of
spongy and moist chocolate cake with a custard
filling with a silky rich chocolate frosting.
 Course Dessert
 Prep Time 10 minutes
 Cook Time 55 minutes
 Cooling Time 2 hours
 Total Time 3 hours 5 minutes
 Servings 12
 Author Jhuls @ The Not So Creative Cook
Ingredients
For the frosting:
o 200 ml heavy/whipping cream
o 300 g dark chocolate chips /chopped
dark chocolate
For the filling:
o 1 cup (250 ml) whole milk
o 1 tsp vanilla extract
o 3 egg yolks
o 1/3 cup white granulated sugar
o 3 tbsp cornstarch
o 1 tbsp unsalted butter
For the cake:
o 2 cups (260 g) all-purpose flour
o 2 cups (430 g) white granulated sugar
o 1 cup (82 g) cocoa powder
o 1.5 tsp baking powder
o 1.5 tsp baking soda
o 1 tsp salt
o 1 tsp espresso powder
o 1 cup 250 ml whole milk
o 2 eggs at room temperature
o ½ cup (125 ml) canola or vegetable oil
o 2 tsp vanilla extract
o 1 cup (250 ml) warm water
Instructions
For the frosting:
1. In a heatproof bowl, add dark chocolate
chips/chopped chocolate.
For the cake:
2. Put heavy/whipping cream in a
saucepan and bring to a slight boil over
low heat.
3. Pour the heated cream over the
chocolate and wait for two minutes
before mixing.
4. After two minutes, stir using a wire
whisk until glossy. Set aside to cool
down.
5. Note: After my frosting has cooled
down, I cover it and place it in the fridge
to set. Then I just take it out 30 minutes
before using just to come to room
temperature. I want my frosting to be in
spreadable, thick consistency rather
than the pourable, thinner kind. At the
end of the day, it is up to you – besides,
it’s your cake. 
For the filling:
1. In a saucepan over medium heat, add
milk and vanilla. Bring to a slight boil
then remove from the heat.
2. Add egg yolks and sugar in a bowl, beat
until pale and fluffy. Add cornstarch and
beat again just until combined.
3. While beating, slowly add the warm
milk. Put this mixture back in the
saucepan and mix until it thickens. Add
1 tbsp of butter and mix until butter is
well incorporated.
4. Transfer the mixture to a bowl and
slightly cool down. Cover with cling film,
making sure that the film touches the
top of the mixture to avoid forming a
skin.
5. When the filling has come to room
temperature, you can keep them in the
fridge until ready to use.
1. Preheat the oven to 325 F. Spray 2
baking pans (8 inches x 12 inches) with
a baking spray or grease with oil or
butter, set aside.
2. In a bowl, add flour, sugar, cocoa
powder, baking powder, baking soda,
salt, and espresso powder. Mix using
an electric mixer or wire whisk.
3. Add milk, eggs, water, oil, and vanilla
extract. Mix again, making sure not to
overmix. Scrape the sides and bottom
of the bowl.
4. Divide the cake batter between the two
prepared pans and bake in the
preheated oven at 325 F for 35-45
minutes or until a toothpick inserted in
the middle of the cake comes out clean.
5. Let the cakes cool completely before
filling and frosting.
6. To assemble the cake:
7. Transfer one of the cakes to a rectangle
dish.
8. Top with the filling and spread evenly
on top of the bottom layer of the cake.
9. Put the second cake on top of the filling,
so this one is the top layer.
10. Spread the frosting on top of the top
layer of the cake – you can frost the
sides, too.
11. You can design your cake however you
want.