Moist Chocolate Cake with Cream Filling

1. Cook all ingredients from the first group over heat until sugar dissolves

2. After slightly cooling, add corn oil and set aside

3. Sift all dry ingredients from the second group

4. Beat eggs until fluffy

5. Alternately add the first group and sifted dry ingredients to the eggs while mixing

6. Pour batter into a 13-inch pan or two 10-inch pans

7. Bake at 170°C until cooked, about 30 minutes, or steam the batter if preferred

8. Allow to cool and cut into desired sizes for containers

Cheese cream

1. Beat cream cheese until smooth

2. Add condensed milk and beat briefly

3. Add whipping cream and beat until well combined but not too long

4. Add fresh milk and beat until smooth

5. Fold back to ensure even mixture

Chocolate cream

1. Mix dark chocolate and whipping cream together

2. Cook over low heat until combined

3. Cool until slightly thickened but not too thick

Assembly

1. Cut the cake to fit the container size

2. Add a little cheese cream first

3. Add a little chocolate cream and spread around the container

4. Cover with cheese cream until about 3/4 full

5. Wait for the cheese cream to set slightly before pouring chocolate cream

6. Decorate with chocolate chips or shavings and serve

Tips

1. The cake can be steamed instead of baked if preferred

2. Baking time is approximately 30 minutes at 170°C

3. Yields about 10-11 containers of size Sq450

4. Selling price is around RM10-12 per container