For the Cake, i used the super moist cake recipe ni chef

RV Manabat
. Totoo ang tsismis, mesherep!
2 cups APF
3/4 cups Cocoa Powder
1 1/2 tsp. Baking Powder
1 1/2 tsp Baking Soda
1 tsp Iodized Salt
2 cups Brown Sugar
1/2 cup Corn Oil (or any oil na hindi natutulog)
1 Tbsp Vinegar
2 cups Room Temperature Water
For the Custard (Nakita ko lang may post ng recipe from youtube, ccto po)
1 can Condensed Milk
1 cup Evaporated Milk
1/8 cup Cornstarch
2 pcs Eggyolks
1 can All Purpose Cream
For the 3rd layer, hindi ganache ang ginawa ko kundi nag try ako ilagay ang ala-Red Ribbon
Frosting.
1/2 cup Cocoa Powder
1 cup White Sugar
2 Tbsp. APF
1 can Evaporated Milk (370ml)
1 tsp Instant Black Coffee
1/4 cup Water
4 Tbsp. Butter
Dapat medyo thick pagkakaluto or else maging kagaya sya ng gawa ko. Medyo hindi nakikita ang
layering gawa ng medyo runny ang frosting
EDIT:
Kung gusto nyo po ng Ganache. Ito po ang partner talaga sa moist chocolate cake ni Chef Rv.
2 cups Chocolate Chips / Chopped Chocolate
2 1/2 cups Heavy Cream (All Purpose Cream lang ginamit ko, like Nestle)
1/4 cup Salted Butter
Size of Tub: 250ml
Bake in a pre-heated oven for 170•C for 35 minutes or until the center of the cake is firmed to touch.
Custard: Niluto ko po ito sa Sauce Pan, low heat. Halu haluin hanggang sa ma achieve mo ang right
thickness na gusto mo. Pagkaluto cool it down a bit and balutan ng clingwrap. I-chill.
Ala Red Ribbon Frosting: Pwedeng i replace ang APF ng 1/4 cup Cornstarch at i omit ang water
kung gusto maging pipeable. And yes pwede i pang coat sa cake or icing sa cupcake.