Tin Can Chocolate Moist Cake

This Dream Tin Can cake is a gorgeous, layered chocolate cake that has to be tasted to be believed! There's a bottom layer of chocolate syrup cake, dark chocolate ganache, a layer of the richest chocolate custard, a crisp chocolate "crack" shell layer and a blanket of cocoa! All baked in a "tin can" or lidded cake tin. This is a sumptuous, rich and chocolatey cake and it is also a pushy recipe!
This tin can or Dream Cake is a cake that was invented in the Phillippines by Le Sucre Lab and it went viral as people fell in love with its rich, chocolatey flavour. Le Sucre Lab's Dream Cakes are baked and sold in a gold cake tin so that it is easy to transport. Le Sucre Lab's Marvin Bagube says that he finished the cake in different stages with the cake recipe being perfected years ago while the ganache only two years ago. Now he can't keep up with demand an has a team of pastry chefs to keep up with the round a clock orders. There are now several stores that sell the chocolate Dream cake in the Phillippines and some enterprising home cooks on facebook sell it.

Tips for making a Dream Cake:
1 - Use the best quality chocolate you can find. The flavour really comes through in this.

2 - The cake layer for this cake is actually quite simple and you can use your food processor or Thermomix for this.

3 - Please note that the cake tin size for this recipe is 18cm/7inches diameter and 5cms/2 inches high. You want the cake to reach the top of the tin.

4 - Use milk and dark as specified as they give different flavours and textures. Dark chocolate also produces a better crack when you're cracking open the cake which is one of the most satisfying parts!

5 - The chocolate custard is an absolute dream. It's so rich, creamy and chocolatey, I hope you'll give this a go, even to eat by itself!

Make a quick version of this dream cake: Use your favourite store bought chocolate mud cake on the base!

What if I don't have a cake tin with a lid? No problems at all! This bakes up perfectly in a regular cake tin (please note smaller size of 18cms/7inches). The lid comes in helpful when it comes to storing or transporting the cake but you don't bake it with the lid on.

Flavour ideas: add candied oranges or raspberries to this cake to help cut the richness. Add a couple of tablespoons of Kahlua or Baileys to the custard or syrup. Add toasted, slivered almonds to the chocolate crack layer!

For more tips: https://bit.ly/3RnhW6d