DIFFICULTY: Easy
Makes: 1 to 2 tin cans
Preparation and cooking time: 1 hour 30 minutes
Ingredients:
Chocolate Cake:
½ cup butter
½ cup sugar
3 pieces eggs
½ tablespoon vanilla extract
½ cup flour
¾ cup cocoa powder
1/4 cup tablea, crushed
1/2 teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
1/2 cup NESTLÉ ALL PURPOSE CREAM
Chocolate Pudding:
1 cup sugar
½ cup cocoa powder
½ cup tablea, crumbled
¼ cup cornstarch
½ cup NESTLÉ ALL PURPOSE CREAM
½ tablespoon vanilla extract
Chocolate Ganache:
1 cup chocolate, chopped
1 cup NESTLÉ ALL PURPOSE CREAM
Chocolate Disk:
1½ cups chocolate, chopped
½ cup coconut oil
Chocolate Whipped Cream:
1 cup NESTLÉ ALL PURPOSE CREAM, chilled
2 tablespoons sugar
¼ cup cocoa powder
¼ teaspoon salt
½ teaspoon vanilla extract
Assembly:
Cocoa powder, for dusting
Chocolate, grated
Procedure:
Chocolate Cake:
1. Cream together butter and sugar until pale and creamy. Beat in eggs one at a time, making sure they are fully incorporated before the next addition. Whisk in vanilla extract with the last egg.
2. In a separate bowl, sift together flour, cocoa powder, crumbled tablea, salt, baking soda, and baking powder and mix until well combined.
3. In a pan over medium-low heat, gently heat up NESTLÉ ALL PURPOSE CREAM.
4. Pour dry ingredients into the wet ingredients, and add hot NESTLÉ ALL PURPOSE CREAM. Mix into a smooth glossy batter.
5. Place batter into a buttered baking pan lined with baking paper.
6. Bake at 356 degrees F for 20 minutes. Stick a toothpick in the middle of the cake and if it comes out clean, it’s baked. Set aside to cool.
7. Shape into the same size of the tin can and level the top using a bread knife or an unscented dental floss.
Chocolate Pudding:
1. Sift together sugar, coca powder, tablea, and cornstarch into a bowl and mix until well combined.
2. In a pan over medium-low heat, gently heat up NESTLÉ ALL PURPOSE CREAM.
3. Slowly add the dry ingredients into the cream while continuously whisking until everything is well incorporated and smoothly mixed into cream.
4. Add vanilla essence and continue whisking over heat for a few minutes until thickened.
Chocolate Ganache:
1. In a pan over medium-low heat, gently heat up NESTLÉ ALL PURPOSE CREAM.
2. Pour hot cream over bowl of chopped chocolate and stir until well combined and completely melted. Set aside to cool.
Chocolate Disk:
1. In a bowl combine chocolate and coconut oil.
2. Place the bowl over a double boiler (or a heatproof bowl over a pot with boiling water) and stir until well combined and chocolate is completely melted.
Chocolate Whipped Cream:
1. In a bowl, combine chilled NESTLÉ ALL PURPOSE CREAM, sugar, cocoa powder, salt, and vanilla extract. Whisk until well combined, and into soft peaks. Set aside to chill.
Assembly:
1. In a tin can, spread a layer of chocolate ganache at the bottom.
2. Place chocolate cake on top.
3. Spread a layer of chocolate pudding on top and chill until set.
4. Spread another layer of chocolate ganache and chill until set.
5. Pour over a thin layer of the melted chocolate and spread around. Chill until firm.
6. Spread a layer of chocolate whipped cream on top.
7. Dust with cocoa powder and sprinkle grated chocolate on top.
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