Bakery Style Chocolate Milk Cake Eid Special

By Food Fusion · 150 min

Ingredients

Instructions

1. Make the ganache: put the dark chocolate and cream in a bowl and microwave for 60 seconds, checking every 30 seconds and mixing well. Set aside.
2. Let the baked cake cool completely.
3. Make the milk mixture: warm the milk in a kettle over the flame, then turn off the flame. Add the cream and condensed milk and whisk until well combined. Set aside.
4. Make the batter: beat the eggs and caster sugar for 3 to 4 minutes. Add the vanilla and beat for 2 to 3 minutes until fluffy.
5. Add the cooking oil and beat until well combined.
6. Sift the flour and baking powder over the bowl gradually and fold in gently until just combined.
7. Pour the batter into a greased, paper-lined 8-inch round pan, tap a few times, and bake in a preheated oven at 160°C for 28 to 30 minutes.
8. Take the cake out of the pan onto a serving plate, remove the baking paper and poke holes all over with a skewer.
9. Pour the warm milk mixture evenly over the cake and refrigerate for 6 to 8 hours.
10. Remove from the fridge, spread the whipped cream over all sides of the cake.
11. Pour the ganache over the top, sprinkle rusk crumbs around the sides, let set for 30 minutes, then serve.

Summarized from Food Fusion's video. Watch it for the details.

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EggMilkCreamChocolateDark chocolateCondensed milkChocolate milk