Milo Batik Cake

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This Batik cake is a Malaysian dessert which is very easy to make and delicious too. Yes,  NO OVEN is required. 😊 The main ingredients for this kek batik is milo and marie biscuit and top with chocolate ganache. 

All you really need is a hot pot to let everything mix and melt into each other, then straight into the fridge to set. The next morning, slice the cold chocolatey cake into rough squares and savour with a warm cup of your favourite drink. 😘



Milo Batik Cake 

-18x18x7 baking pan, cover the base with baking paper.


Ingredients:

250g of marie biscuit  (break into 2-3 pieces)

200g  Unsalted butter 

90g  Sweetened condensed milk 

130g Milo

25g   Cocoa powder

Pinch of salt 

1 tsp Vanilla extract

1 Egg (optional)


Ganache:

185g Dark Cooking Chocolate/ button milk chocolate

185 ml of liquid Whipped Cream

15g  Unsalted butter


Method:

Make batter:

  1. In a pot, melt butter, then add in condensed milk, Milo and Cocoa powder. Stir over low fire until mixed through. 
  2. Add in lightly beaten egg and stir until well combined.
  3. Add Marie biscuits and ensure each piece is coated evenly.
  4. Transfer batter to tray, ensure it’s pressed down tightly.
  5. Leave cake to cool in refrigerate.


Make Ganache:

  1. Boil a pot of hot water.
  2. Using a double boiler method, melt dark cooking chocolate and whipping cream.
  3. Stir in butter and mix well.
  4. Pour the garnache over the cool cake.
  5. Leave cake to cool for an hour then cover and refrigerate overnight.


Happy Making!

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