Method

Batik Cake Base

1. Layer 8/9-inch square cake mould with parchment paper to prevent sticking .
2. Cut butter into cubes and melt it over medium heat.
3. Mix in cocoa powder, condensed milk and full cream milk. Mix well until thicken.
4. Break biscuit Marie into half and mix in the chocolaty paste and mix until most biscuit is covered with chocolate.
5. Pour and spread the biscuit mixture in the cake mould .
6. Keep it in the refrigerator to cool down at least 1 hour before pouring the chocolate ganache.

Chocolate Ganache

1. For chocolate ganache, place cream in a small saucepan over heat or in a heatproof jug to microwave.
2. Heat until hot and steaming, do not let it boil.
3. Pour slowly the hot cream over chocolate and let it sit for 10minute.
4. Using a silicone rubber spatula or spoon, stir until cream and chocolate are incorporated.
5. Add butter and continue to stir until it’s silky smooth.
6. Take out the cake and pour the chocolate ganache over the top.
7. Keep in refrigerator for another at least 3 hours before cutting to serve.