Moist
Chocolate Cake
Ingredients
Part A
- Cocoa Powder – 79g
- Evaporated Milk – 319g
- Sweetened Condensed Milk – 175g
- Daisy Corn Oil – 144g
Part B
- MFM Self-Raising Flour – 120g
- Baking Soda – 4g
- Sugar – 175g
- Vanilla Essence – 4g
- Eggs – 175g
Ganache
- Whipping Cream – 150g
- Glucose – 15g
- Chocolate – 250g
- Chocolate Rice (for decoration)
Method
- Combine all ingredients in Part A and cook over low heat, stirring continuously until smooth. Set aside to cool slightly.
- Beat the eggs, sugar, and vanilla essence until light and fluffy.
- Add the cooked Part A mixture into the egg mixture and mix until well combined.
- Add the flour and baking soda, then mix until smooth.
- Pour the batter into a baking tin lined with baking paper.
- Steam for 50–60 minutes or until fully cooked.
Ganache
- Melt all ganache ingredients in a saucepan over low heat, stirring until smooth.
- Pour the ganache over the cake and decorate as desired.
Steps to Make Moist Chocolate Cake
Step 1: Prepare Part A Mixture
Combine cocoa powder, evaporated milk, condensed milk, and corn oil in a saucepan. Cook over low heat while stirring until smooth. Remove from heat and set aside.Step 2: Beat Eggs & Sugar
In a mixing bowl, beat the eggs, sugar, and vanilla essence until light, fluffy, and well combined.Step 3: Combine Mixtures
Add the prepared Part A mixture into the egg mixture and mix until smooth.Step 4: Add Dry Ingredients
Add MFM Self-Raising Flour and baking soda. Mix gently until the batter is smooth and free of lumps.Step 5: Steam the Cake
Pour the batter into a lined baking tin. Steam for 50–60 minutes, or until the cake is fully cooked.Step 6: Prepare & Add Ganache
Melt the whipping cream, glucose, and chocolate over low heat until smooth. Pour the ganache over the cake and decorate with chocolate rice before serving.
