BATIK CAKE
Description: Batik Cake. I'm sure you find this cake name unique and maybe just discover the existence of
this pastry! Moreover, this is a no-bake fridge cake. What does it mean? You don't need an oven for this cake (you do need to use the stove, though), just set this cake in a refrigerator after cooking it. To be honest, this is my favourite cake to make because it's the easiest one, and I can assure you that even children can make this cake (not to be sarcastic).
INGREDIENTS
Batik cake
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2 1/2 spoons of Cocoa powder
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100g of chocolate powder
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400g of Marie biscuit
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50ml of condensed milk
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I teaspoon of vanilla essence
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2 eggs
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175g of butter
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2 spoons of sugar
Chocolate ganache (topping)
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Chocolate Ganache (Topping):
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1 chocolate bar
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4 spoons of brown sugar
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100ml of whipping cream
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1 spoon of butter
COMPLETE STEP
Batik Cake:
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Break the Marie biscuit into smaller pieces. But not too small pieces. It is recommended to break each biscuit into 4 pieces.
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Aside, mix the cocoa powder and the chocolate powder in a cup. Add a little warm water and stir. (Mixture should not be too watery)
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In a bowl, crack 2 eggs, pour 1 teaspoon of vanilla essence and 50ml of condensed milk, and stir, then pour the cocoa powder and chocolate powder mixture again into the bowl and stir it together again.
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Melt 175g of butter over a small-medium heat on the stove.
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After the butter is melted, slowly pour the mixture of condensed milk, egg, vanilla essence, cocoa powder, and chocolate powder a little bit at a time while stirring it with a whisk. Then add two spoons of sugar into the mixture.
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Slowly stir the mixture together until it is thick and bubbles are popping out of the mixture (when bubbles are popping out, it means the mixture is cooked). Make sure you taste a bit of the mixture so it matches your liking. Moreover, you can adjust the texture to match your liking by adding a spoon or two of condensed milk if you prefer your cake to be sweet, or a spoon or two of cocoa powder if you want to add more bitterness to the cake.
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After, turn off the heat and pour all the Marie biscuits. Mix it until all the biscuits are coated well with the mixture.
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Prepare your cake pan, then add all the mixture into the cake pans and press down or flatten the surface to compact the cake
Chocolate Ganache (Topping):
Now we are preparing for the topping of the cake while letting the cake chill for a while.
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Chop the chocolate bar and place it in a metal bowl.
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Melt butter on top of a stove.
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Move the chopped chocolate to melt the chocolate bar, then add whipping cream slowly and stir.
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Add brown sugar and mix it.
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When the ganache texture thickens, turn off the stove and pour the chocolate ganache on top of the cake.
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Let the cake chill for a few hours or overnight
