The Most Viral Chocolate Cake Recipe || Viral Malaysian Chocolate Cake without Cream and Mixer

Grease an 8-inch square pan and line it with parchment paper, ensuring not to grease the top of the parchment.

In a bowl, crack 3 eggs and add 1 teaspoon vanilla essence and 1 cup white granulated sugar. Whisk until the sugar starts to dissolve.

Add 1 cup milk and 3/4 cup oil to the egg mixture and mix well.

Sift in 1 1/2 cups all-purpose flour, 3/4 cup cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt into the mixture and mix gently with a whisk.

Pour the batter into the prepared pan.

Bake at 150 degrees Celsius for 45 minutes.

Let the cake cool to room temperature, then refrigerate for 1 hour.

In a bowl, mix 1 tablespoon gelatin with 3 tablespoons water and set aside.

In a pan, bring 1 cup milk (250 ml) to a boil, then add 250 grams of chocolate (150 grams milk chocolate and 100 grams dark chocolate) and mix until melted and smooth.

Strain the chocolate mixture to remove any lumps, then add 2 tablespoons of butter while it's still warm and mix until dissolved.

Allow the chocolate sauce to cool for 15 to 20 minutes while stirring.

Remove the chilled cake from the fridge and pour the cooled chocolate sauce over it, ensuring the cake is cold to prevent absorption of the sauce.

Refrigerate the cake again for 1 hour to set the sauce.

Demold the cake and remove the parchment paper.

Trim the sides of the cake for a neat finish and clean the edges with a tissue paper.

Cut the cake into pieces or smaller pastries as desired, and optionally garnish with chocolate flakes.

Equipment Needed

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