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Bulk Order Form

Hello, Angel Negosyo Partners! We’re here for your culinary milk needs for your negosyo! The minimum order requirement for bulk order is 1 case or 24 cans. You may include assorted Angel products to form 1 case. For orders less than 24 cans, you may buy from Lazada or Shopee

We are currently servicing select cities for now. If your location is not in the list, your area is not yet serviceable by our distributors. In the meantime, you may order from Lazada , Shopee or in supermarkets near you.


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The minimum order requirement for bulk order is 1 case or 24 cans. You may include assorted Angel products to form 1 case.

For concerns and follow-ups, you may send a message to @IloveAngelMilk on Facebook.

Angel Chocolate Cake

Rating
Difficulty Intermediate
Preparation Time 1.5 hours
Category
INGREDIENTS
CAKE :
½ cup Angel Evaporada
1 tsp powdered coffee
½ tsp vanilla extract
1 cup all-purpose flour
¾ tsp baking soda
¼ cup + 2 tbsp cocoa powder (unsweetened)
2 large eggs
¾ cup + 2 tbsp white sugar
½ cup canola oil
¼ tsp salt
1 - 380ml Angel Condensada de leche, cooked in pressure cooker for 45 - 60 mins
GANACHE :
1 - 370ml Angel All Purpose Creamer
1 cup milk chocolate or dark chocolate
Optional cocoa powder for dusting
KITA CALCULATOR
Makikita ang suggested price, puhunan, at potential kita with this calculator. Piliin lang kung ilang servings ang balak gawin para ma compute natin.
Choose Serving Size:
Selling Price: Php 170.75/tray
Total Recipe Cost (Puhunan): Php 332.97
Potential Profit (Kita!):

PROCEDURE

  1. Bake the Cake

  2. Grease 3 rectangular tins with shortening. Pre-heat your oven to 350F.

  3. Mix the evaporada, powdered coffee and vanilla in a bowl, set aside.

  4. Sift together the dry ingredients, flour, baking soda and cocoa powder, set aside.

  5. In another bowl, beat eggs and sugar together until sugar crystals dissolve and the mixture turns a light, yellow color. Slowly beat in the canola oil. Add and beat in the salt last.

  6. To the egg mixture, add 1/3 of the flour mixture and beat on low, just until incorporated. Then add ½ the milk mixture. When this is incorporated, add another third of the flour, then the last half of the milk. Finally add in the last third of the flour mixture. Mix just until all ingredients are well.

  7. Pour about 225 g of chocolate batter in one tin, repeat for all. Or if using round cake pans, this could fill 2 6” round pan.

  8. Bake at 350F for 30-40 minutes, best to use baine marie method to avoid doming of cake. If the cake domes, you may need to level the cake before assembly.

  9. Cakes are done, if you insert a toothpick in the very center and it comes out clean, or with some very moist crumbs.

  10. Let the cake cool for assembly.

  11. Make the Ganache

  12. In a microwavable container, pour the entire contents of the Angel All Purpose Creamer. Heat on medium for about 1 – 1 ½ minutes.

  13. Add the chopped chocolate to the warm cream. Mix until the chocolate melts and blends well with the cream. There shouldn’t be any lumps. It should be smooth and creamy. Let is cool.

  14. Assemble

  15. On the completely cooled cakes, spread the dulce de leche on top. Let it settle.

  16. Spread the chocolate ganache on top and let it set overnight in the chiller.

  17. Before serving, you can dust with cocoa powder.

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Disclaimer: Prices and stocks are subject to change depending on retailer.