Chocolate Decadence

One of the very first recipes Noulan's Kitchen has developed is the chocolate decadence cake. It is a very fast moving delicacy which turns everyone who tasted it to be in cloud 9.

Yield: 12 slices - 9" inch round cake

60 grams Dutch Cocoa powder
60 grams vegetable oil
40 grams brown sugar
150 mL water

225 grams All Purpose Flour
1 teaspoon baking soda
1 teaspoon salt

50 grams salted butter
55 grams shortening
1 teaspoon vanilla powder (FERNA)
180 grams sugar
90 grams brown sugar
3 pcs large eggs
150 grams full cream milk

Procedure:
Heat oven to 350°F. Grease and flour a 9" round baking pan.
In a large bowl, combine cocoa powder, vegetable oil, brown sugar, and warm water. Stir using a whisk until smooth. Allow to cool and set aside.
Sift the flour, baking powder, and salt together,mix thoroughly.
Cream the butter and sugar together. Add eggs one at a time mixing well after each one.
Add in flour mixture and milk alternately.
Fold in chocolate mixture.

Filling:
300 g Condensed milk
460 g full cream milk
4 pcs egg yolks
50 g corn starch
30 g dutch cocoa powder

In a medium sized saucepan, heat condensed milk and full cream milk. Add the cocoa powder.
In a separate container mix egg yolk and corn starch.
Combine the egg yolk mix and the milk . Continue stirring until smooth and texture is thick.
NOTE: Temper the egg yolk before adding into the milk-chocolate mixture.

Frosting:
1:1 ratio of dark chocolate and all purpose cream
e.g. 250 g dark chocolate and 250 g all purpose cream.
10% unsalter butter
e.g 50 grams butter

In a double broiler, melt the dark chocolate. Add the all purpose cream and butter.
Allow to cool and harden overnight in a refrigerator.
Beat the hardened chocolate cream until fluffy.