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Maya Kitchenette

Non-Baked Batik Cake with Chocolate Ganache

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 300 g Marie biscuits
  • 100 g salted butter
  • 80 g condensed milk
  • 60 g milo powder
  • 30 g cocoa powder
  • 50 ml water
  • 2 eggs
  • 1 tsp vanilla extract
Ingredients for chocolate ganache topping:
  • 120 g whipping cream
  • 120 dark chocolate

Method
 

  1. Crush biscuits into quarters. Set aside.
  2. Prepare a cake pan by lining it with parchment paper. I used a 21cm x 9cm loaf pan.
  3. In a medium wok, add milo, cocoa powder, condensed milk, eggs, butter, vanilla, and water. Melt over low heat.
  4. Once everything has melted and it thickens to the consistency of hot fudge, add crushed biscuits.
  5. Mix well for 2-3 minutes. Once done, pour into the prepared loaf pan. Flatten top and chill for an hour.
  6. Melt chocolate in a microwaveable bowl. Once melted, add room-temperature whipping cream and give this ganache a good mix.
  7. Pour ganache over cake. Let this refrigerate for a few hours or overnight.