Skip to main content
Unreel Recipes
baking · cake

Moist Chocolate Cake with Caramel Icing

From a video by Chef RV Manabat · Recipe by Unreel Recipes · 18 min watch

A moist chocolate cake baked in cans or pans and topped with a cooked caramel (natilla-style) icing. The cake uses oil and vinegar for tenderness and is stabilized with eggs for layering. The icing is a thick, old-style caramel made with evaporated milk that stays soft even when refrigerated.

cakedessertFilipino
Moist Chocolate Cake with Caramel Icing
Source video — Chef RV Manabat on YouTube
From the creator
Chef RV Manabat
Visit their channel ↗
Watch the full video on YouTube ↗
Total time
~1 hour 15 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~20 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~28 servingsEstimated by Unreel from the complete recipe.
Difficulty
MediumEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: high

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 28 servings
  • 4 cups all-purpose flour
  • 1½ cups cocoa powder
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 2 teaspoons salt
  • 1000 ml water
  • 4 cups brown sugar
  • 2 egg
  • 1 cup corn oil
  • ¼ cup white vinegar
  • 4 cans evaporated milk
  • ½ cup cornstarch
  • 1¼ cups brown sugar
  • 8 yolks egg yolk
  • 225 g butter
  • coffee powder

Preparation

  1. Step 1
    Combine all-purpose flour, cocoa powder, baking powder, baking soda, salt, and brown sugar in a mixing bowl. Whisk to combine the dry ingredients.
  2. Step 2
    Add the eggs, corn oil, white vinegar, and water. Whisk until the batter is smooth.
  3. Step 3
    Strain the batter to remove any lumps.
  4. Step 4
    Divide the batter evenly into 7 tin cans or baking pans, filling each about 2/3 full to allow for rising. Avoid drips on the sides.
  5. Step 5
    Bake in a preheated 325 °F oven for 45-50 minutes or until the top is almost firm. The cake should remain slightly underbaked for a moist, fudgy texture.
  6. Step 6
    For the caramel icing, combine evaporated milk, cornstarch, brown sugar, and egg yolks in a pot. Whisk until the cornstarch and yolks are fully dissolved before turning on the heat.
  7. Step 7
    Cook the mixture over heat with constant stirring until it thickens, becomes gooey, and boils. Continue boiling for 1 minute while stirring to cook out the raw starch taste. Reduce heat if needed to prevent burning.
  8. Step 8
    Remove from heat and stir in the butter until melted. The icing should be very hot when applied to the cake.
  9. Step 9
    Pour the hot caramel icing over the cooled chocolate cakes and spread evenly by shaking or using a spatula. Dust with coffee powder or cocoa powder if desired.

Notes