• Prep Time 20 minutes
  • Cook Time 50 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Crunchy Oat Base:
  • 200g Digestive Cookies
  • 50g Rolled Oats (Toasted)
  • 20g Brown Sugar
  • 5g Salt
  • 95g Anchor Unsalted Butter (Melted)
  • Moist Chocolate Cake:
  • 130g Anchor Unsalted Butter
  • 200g Brown Sugar
  • 100g Olive Oil
  • 2 Eggs
  • 190g Cake Flour
  • 6g Baking Soda
  • 20g Cocoa Powder
  • 20ml Apple Cider Vinegar
  • 250ml Anchor UHT Whipping Cream
  • 5ml Vanilla Essence
  • Chocolate Pudding:
  • 20g Cocoa Powder
  • 40g Cornstarch
  • 200ml Anchor UHT Whipping Cream
  • 3 Egg Yolks
  • 200ml Anchor UHT Full Cream Milk
  • 90g Brown Sugar
  • 2g Sea Salt
  • 70g Milk Chocolate


    Crunchy Oat Base:
  1. Take a 9" cake ring and cover the base with aluminium foil, making sure there are no holes.
  2. In a bowl, crush digestive cookies. Add in rolled oats, brown sugar, salt and melted Anchor Unsalted Butter.
  3. Press it firmly to the bottom of the cake ring.
  4. Bake for 10 minutes at 180C.
  5. Moist Chocolate Cake:
  6. In a mixing bowl, cream Anchor Unsalted Butter and brown sugar until light and fluffy.
  7. Add in olive oil and continue beating until light and fluffy.
  8. Add in the eggs one at a time until mixed well.
  9. Sift in the flours and cocoa powder, then mix well.
  10. Add the Anchor Whipping Cream, apple cider vinegar and vanilla essence and mix well until no lumps of flours can be seen.
  11. Pour into the cake ring and bake for 30-40 minutes. (Check with a bamboo skewer)
  12. Set aside to cool.
  13. Chocolate Pudding:
  14. In a saucepan, stir the cocoa powder and cornstarch together.
  15. Stream in the Anchor Whipping Cream, Anchor UHT Milk, egg yolks and brown sugar.
  16. Cook over medium heat until thickens, about 6 to 8 minutes, while whisking constantly.
  17. When thickens, sieve the pudding into a bowl.
  18. Stir in salt and milk chocolate, and mix well until chocolate is fully melted.
  19. Pour over moist chocolate cake and spread it evenly with a spatula for a smooth surface.
  20. Put pudding in a piping bag fitted with a star nozzle, pipe decorations on top.

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