Yield : 2 (6” Round Tin Can)

Prep Time / Cook Time : 2 hrs

Chilling Time : 2 hrs

Ingredients:

1st Layer – Chocolate Cake

• 500g HICAPS INSTABAKE – MOIST CHOCOLATE CAKE

• 225g CHIFFONAIDE CAKE OIL

• 240g Water

• 100g Egg (Large)

2nd Layer – Choco Frosting

• 1 cup HICOA PREMIUM COCOA POWDER

• ½ tbsp. HICAPS BUTTERCREAM – REF MARGARINE

• ¼ cup White Sugar

• 1 tbsp. Cornstarch

• ½ cup Evaporated Milk

• 1 tsp. Vanilla Extract

• Pinch of Salt

3rd Layer – Chocate Goo

• ¼ cup HICOA PREMIUM COCOA POWDER

• 410g Evaporated Milk

• ½ cup White Sugar

• 100g Chocolate Blocks

• 3 tbsp. Cornstarch

4th Layer – Chocolate Disc

• 300g Chocolate Blocks (Milk Chocolate)

5th Layer – Choco Dust

• 2 tbsp. HICOA PREMIUM COCOA POWDER

Procedure:

1st Layer – Chocolate Cake

1.Pour water into bowl, add Moist Chocolate Cake Mix, ChiffonAide Cake Oil, and eggs and beat at low speed for 30 seconds then at high speed for 2 minutes.

2.Scrape bowl and paddle attachment. Scale cake batter into prepared food grade tin cans. Fill cans about half full. Spread evenly.

3.Cover tin cans with foil & stream for 10-12 mins. Extend if needed.

2nd Layer, 3rd Layer, 4th Layer and 5th Layer

1.In a sauce pan combine all the ingredients for chocolate frosting (2nd Layer).

2.Let it simmer until thick. Pour over steamed chocolate cake. Let it cool.

3.Apply steps 1&2 for the 3rd layer chocolate goo. Pour on top of the 2nd layer and set aside while chilling.

4.Melt chocolate block over double boiler until it becomes runny.

5.Pour on top of the 3rd layer and the wait until chocolate hardens.

6.Dust with HICOA PREMIUM COCOA POWDER.

7.Chill for 2 – 3 hrs. before eating to let everything sit.