| Ingredient | Method |
| Cake: 8A egg yolks 200g LP flour 1 1/2 tsp baking powder 2tsp vanilla essence 40g cocoa powder 90g melted butter 130g milk 8A egg whites 200g caster sugar | 1. Line two 8" cake pan with parchment paper. 2. Preheat oven to 170C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. Add yolks one at a time at medium low speed until well combined about 1 minute. 6. Add sifted flour and fold until just combined. 7. In another clean bow, mix melted butter, milk, vanilla essence and cocoa powder until well combined. Pass through a sieve (if have big lump). 8. Spoon 3tbsp of cake batter into cocoa butter mixture and mix well. Fold the cocoa mixture into cake batter until combined. 9. Pour into cake pansand tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 30-35 minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 7. Cut a horizontal slice from the cake 2cm deep and lay it in the bottom of your pan. |
| buttercream frosting 450g milky buttercream 250g dark chocolate coins, melted 1/2 tbsp vanilla essence | 1. Mix all the ingredients and combine well. |
| Assembly: 1. Place the 1st layer of cake on cake plate. 2. Using a pastry brush, paint a thin layer of cream over the top and place another layer of the cake. Repeat til all layer finished. 3. Paint a layer of cream over the whole cake. 4. Decorate as desired. 5. Chill for 2-4 hrs before serve | |
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