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Dry Ingredients:

2 C – All Purpose Flour

3/4 C – Cocoa Powder

1 1/2 tsp – Baking Powder

1 1/2 tsp – Baking Soda

1/2 tsp – Salt

1 1/4 C – Equal Gold

Wet Ingredients

1 C – Milk with 1 Tbsp Vinegar

1/2 C – Oil (Canola/Corn/Vegetable Oil)

2 – Eggs

1 tsp – Vanilla Extract

1 C – Hot water with 1 tsp Coffee Powder

Procedure:

1. Preheat your oven into 300F.

1. Combine all the dry ingredients. Mix well.

2. Add in the milk and vinegar mixture, oil, eggs and vanilla. Mix untik well combined.

3. Lastly, pour the hot water with coffee powder to the batter. . You can strain the batter if there’s still lumps.

4. Divide the batter into 3pcs 8×2 pans(greased and lined with parchment paper). You can also use 2pcs 8×2 pans for thicker cake.

5. Bake for 30-35min or until toothpick comes out with a bit of cake crumbs when inserted. (Do not overbake as the cake will be dry)

6. Let it cool. And chill for atleast an hour.

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Chocolate Ganache

75g – Unsweetened Chocolate, Chopped

1 C – Heavy Cream/Whipping Cream

3/4 C – Equal Gold

Whipped Cream

2 1/2 C – Whipping Cream

2 1/2 Tbsp – Equal Gold

Procedure

1. In a pan, heat cream and Equal Gold. Let it simmer then remove from heat.

2. Pour the cream mixture into chopped chocolate. Let it sit for 1 min. Mix until chocolate is melted.

3. Chill for 2 hours.

4. Once cooled, whip the chocolate ganache just until the color becomes lighter. Do not overwhip.

5. In another bowl, beat the whipping cream with equal gold until soft peak.

6. Fold the chocolate ganache into whipped cream until well incorporated. (***You may also put the ganache to the whipped cream while whipping.)

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170g Unsweetened Chocolate, Chopped

28g Hot Water with 1/4 C Equal Gold

Procedure

1. Heat the chocolate into microwave for 40 sec.

2. Add Equal Gold into hot water. Mix until melted

3. Pour hot water-equal gold mixture into chocolate. Let it sit for 5min.

4. After 5min, mix until smooth. Let it cool down.

5. Drip on a cold cake so the chocolate will set quickly.