Chocolate Moist Cake :

• 120gm all-purpose flour
• 50gm cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 4 eggs (Grade A)
• ½ tsp salt
• 250ml corn oil
• 250ml Meadow Fresh UHT Milk
• 100gm castor sugar
• 75gm condensed milk

Chocolate Fudge Topping :

• 80gm UHT whipping cream
• 20gm BWY Golden Syrup
• 10gm Ausicows butter
• 200gm Cottura Indulgence Milk Bar

1. For Chocolate Moist Cake, combine all wet ingredients with castor sugar and salt, whisk until the sugar dissolves.
2. Add dry ingredients into the mixture. Stir until well combined, then pour into an 8-inch x 8-inch pan.
3. Bake at 160°C for 45 minutes or until cooked through.
4. Let it cool to room temperature before pouring the chocolate fudge topping over the moist chocolate cake.
5. Heat the UHT whipping cream and golden syrup using the “double boiler” method.
6. Add the Cottura Bar milk chocolate and melt until smooth.
7. Finally, add the butter and stir until well combined.
8. Let it cool slightly, then pour over the surface of the moist chocolate cake.