No Bake Chocolate Cake
INGREDIENTS
– 1 pack, 250ml Angel Kremdensada (Project Dart), chilled overnight
– ½ teaspoon instant coffee powder
– 3 Tablespoons cocoa powder
– 3 teaspoons gelatin powder
– 4 teaspoons hot water
– 6 pieces store-bought chocolate sponge cake (fudgee bar)
PROCEDURE
- In a bowl, combine Angel Kremdensada, coffee powder, and cocoa powder. Whisk until combined.
- In a small heat-proof bowl, add gelatin powder and hot water. Mix well until combined. Slowly add the mixture into the chocolate-cream mixture. Mix until incorporated.
- Layer sponge cake at the bottom of the container. Add a layer of cream mixture and spread evenly using an offset spatula or the back of a spoon.
- Top cream mixture with sponge cake and a final layer of cream. Chill overnight to set.
- Top cake with a dusting of cocoa powder and serve.
