INGREDIENTS
Group A1
- 500g ESSENTIALS Moist Chocolate Cake Mix
- 700g Eggs
- 30g Ovalette Special
- 125g Water
Group A2
- 125G Oil
Group B1
- 100g Instant Custard Mix
- 250g Water
Group B2
- 200g Whipped Cream
Group B3
- 10g Chocolate Emulco
METHOD
- Put all the ingredients (A1) into a bowl and beat on medium speed for 3mins.
- Add ingredient (A2) and beat on low speed for 1min until even. Pour cake batter (650g) into the baking tray 12″ x 12″.
- Bake at 200°C for 15mins.
- Hand whisk all ingredients (B1) evenly.
- Add in ingredients (B2) and mix well.
- Add in ingredients (B3) and mix well.
- Divide the cake into two equal parts. Spread chocolate cream filling on the surface of the first portion of the cake. Stack the 2nd portion of the cake on top and spread the remaining chocolate cream filling. Garnish and cut cake according to preference before serving.
