Ingredients :
Cake
- 3/4 cup butter
- 5 squares unsweetened chocolate
- 1-3/4 cup sugar
- 1 cup fresh milk
- 1 tsp. salt
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1 tsp. baking powder
- 6 eggs
- 2 cups all-purpose flour
Frosting
- 2 cups chocolate chips
- 1/3 cup vegetable oil (or butter)
- 1/4 cup fresh milk
- 1/4 cup corn syrup
Cooking Procedures :
- Preheat oven to 350º F (175º C). Put wax paper on the bottom of 10 one-cup-capacity ramekins/custard cups (or use two 9 x 1-1/2-inch round pans). Put on a tray for easier handling. Set aside.
- Prepare the Cake: Put butter and chocolate in a bowl and melt over a double boiler. (Tip: Half-fill pan with water. Put glass or metal bowl on top with the chocolate. To keep it smooth, lower fire to simmering so water does not get into chocolate.) Remove from fire. Add sugar then beat with mixer to cool chocolate. Add milk, salt, vanilla, baking soda, and baking powder. Add eggs one at a time, beating well after each addition. Turn mixer to low speed and add flour. Scoop into 10 prepared ramekins until 2/3 full. Bake 25 to 30 minutes or until cake springs back when center is tapped with a spoon.
- Prepare the Frosting: Put in a bowl, chocolate chips, vegetable oil (or butter), fresh milk and corn syrup. Melt over a double boiler. Set aside.
- To assemble: Cool cakes completely. Loosen with a metal spatula and invert on a plate. Remove paper. With a sharp knife, slice cake horizontally into two. For the filling in between the cakes, pick 2 jams of your choice. If using two 9-inch round pans, no need to slice the middle. Spread the jam in between layers. Spread 1 tbsp. strawberry jam on the first layer. Top with cake. Drizzle with chocolate frosting or spoon on top of cake. Allowing it to drip down the sides. Smoothen with a metal spatula.