• Eggless Chocolate Sponge Cake

1. In a glass, add warm milk and instant coffee. Stir until the coffee is dissolved completely. Set aside.

2. Sift all the dry ingredients: flour, cocoa powder, baking powder, baking soda. Set aside.

3. In a large mixing bowl, add sugar, oil, yogurt**, vanilla extract and salt. Mix vigorously until well combined.

**Remark: if you do not have yogurt, you can replace with 120g [½ cup] milk + 1 tbsp white vinegar. Mix them together and let it rest for 5 min. This mixture is to be added to replace the yogurt.

4.  Add in the sifted dry ingredients in 3 batches, alternate with the milk

     mixture. Mix just until combined, do not over mix.

5.  Add in the milk mixture in 3 batches, alternate with the sifted dry

     ingredients. Mix just until combined, do not over mix.

6.  Transfer the batter into a 6x6x3 inch pan. Tap the pan on the table few times

      to release air bubbles.

7.   Bake in preheated oven at 180°C/355°F for 30-35 minutes or until an

      inserted skewer comes out clean.

8.   Let it cool. Trim off the dome if necessary.

9.   Transfer the cake onto a non-stick parchment paper, with the base facing on

      top. That way you’ll get a nice flat surface.

10. Place the cake onto a larger pan, aluminium and any glassware is fine, as

      long as you can fit the cake in it.

11. Prick some holes in the cake. Set aside.

• 3 Milk Bath

1. In a glass, add condensed milk.

2. Sift in the cocoa powder. Mix until well combined.

3. Gradually add in the almond and whole milk. Mix until well combined.

4. Pour the milks over the cake slowly, as the liquid may takes a few seconds to sip in.

5. Cover the cake with cling film, and refrigerate it at least 1 hour or overnight.

• Chocolate Frosting

1. In a large chilled bowl, add the whipping cream. Mix on low speed until slightly thickened.

2. Add in the powdered sugar and cocoa powder. Continue mixing on medium speed until soft peaks formed.

3. Transfer half the cream into another bowl. Cover and refrigerate one of the halves.

4. Add another 1 tbsp cocoa powder into the other half in order to get a darker shade. Mix until stiff.

• Assemble the Cake

1. Spread evely the darker shade frosting on top of the cake.

2. Refrigerate for at least 30 minutes.

3. Bring out the other half of the refrigerated cream. Whisk for about 1 minutes or until stiff peaks formed. Transfer onto a piping bag.

4. Pipe strip lines on the cake.

5. Sprinkle some grated chocolate on the surface.

6. Trim off the sides.

7. Cake is ready to serve.