Serves 1
Directions
- 1Sift 3 cups of all-purpose flour into a large bowl.
- 2Sift 1 1/8 cup of cocoa powder into the bowl.
- 3Add 2 teaspoons of baking soda to the bowl.
- 4Add 1 tablespoon of baking powder to the bowl.
- 5Add 3/4 teaspoon of salt to the bowl.
- 6Add 3 cups of sugar to the bowl.
- 7Mix the dry ingredients well.
- 8Add 3 eggs to the dry mixture.
- 9Pour in 2 cups of evaporated milk.
- 10Add 3/4 cup of cooking oil.
- 11Add 1 1/2 tablespoon of instant coffee.
- 12Add 1 tablespoon of vinegar.
- 13Mix all the wet and dry ingredients well until a smooth batter is formed.
- 14Grease two round cake pans with cooking oil.
- 15Line the bottom of the cake pans with parchment paper.
- 16Pour the cake batter equally into the two prepared cake pans.
- 17Tap the cake pans gently to remove any air bubbles.
- 18Heat a wok on medium heat for 3 minutes.
- 19Place a cooling rack inside the heated wok.
- 20Place one cake pan on the cooling rack in the wok.
- 21Cover the wok and cook on medium heat for 3 minutes.
- 22Reduce the heat to medium-low and cook for 45 minutes.
- 23Check if the cake is cooked by inserting a toothpick; it should come out clean.
- 24Remove the cooked cake from the wok and repeat the cooking procedure for the second cake.
- 25In a pot, combine 1/2 cup sugar, 3/4 cup cornstarch, and 1/3 cup cocoa powder.
- 26Mix the dry ingredients in the pot.
- 27Pour in 740 ml of evaporated milk.
- 28Add 6 egg yolks to the mixture.
- 29Mix everything well until combined.
- 30Place the pot on low heat.
- 31Keep mixing until the mixture becomes thick.
- 32Add 1/4 cup of margarine or butter to the thickened mixture.
- 33Mix well until the margarine/butter is fully incorporated.
- 34Transfer the mixture to a glass bowl.
- 35Add 1 cup of white chocolate chips to the mixture.
- 36Mix well until the white chocolate chips are melted and combined.
- 37Cover the chocolate ganache with plastic cling wrap, ensuring it touches the surface to prevent a skin from forming.
- 38Set aside the ganache until cool; it can also be placed in the chiller.
- 39Once cooled, spread a layer of chocolate ganache on top of the first cake layer.
- 40Place the second cake layer on top.
- 41Spread another layer of ganache on the second cake layer.
- 42Add the third cake layer and spread ganache.
- 43Add the fourth and final cake layer and spread ganache.
- 44Cover the entire cake with the remaining chocolate ganache, smoothing the sides and top.
- 45Use a spatula to create decorative swirls on the top of the cake.
- 46Slice and serve your no-oven chocolate moist cake with chocolate ganache.
Ingredients
- 3 cup all purpose flour
- 1.125 cup Cocoa powder
- 2 teaspoon baking soda
- 1 tablespoon baking powder
- 0.75 teaspoon salt
- 3 cup sugar
- 3 egg
- 2 cup Evaporated milk
- 0.75 cup cooking oil
- 1.5 tablespoon instant coffee
- 1 tablespoon vinegar
- 0.5 cup sugar
- 0.75 cup cornstarch
- 0.33 cup Cocoa powder
- 740 ml Evaporated milk
- 6 egg yolk
- 0.25 cup margarine or Butter
- 1 cup white chocolate chips
Equipment
bowlsievewhiskcake panwokcooling rackpotspatula
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