In this YouTube cooking demonstration, presenters A and B walk viewers through a half‑recipe for a moist chocolate loaf cake and its chocolate frosting, providing precise ingredient weights and volume equivalents, pan sizing, batter portioning, baking times, and testing methods. They detail the preparation of the cake batter (flour, alkalized cocoa, instant coffee, leavening, sugar, oil, milk‑vinegar mixture) and the frosting (all‑purpose cream, fresh milk, light brown sugar, alkalized cocoa, salt) with cooking and cooling instructions. The video emphasizes practical tips such as weighing batter per pan, using a toothpick to avoid over‑baking, and measuring frosting weight for consistent portions. It offers modification guidelines: adjusting sugar by ±50 g and its effect on moisture, substituting condensed milk for sugar (doubling condensed milk weight and reducing fresh milk accordingly), creating an egg‑free version, and making the recipe vegan by replacing milk with water. Costing details are discussed, highlighting ingredient costs versus packaging choices and their impact on product pricing. The presenters encourage viewers to sign up via a link for a full‑recipe PDF, follow their social media, and share the video. The overall tone is instructional, conversational, and enthusiastic, aiming to empower home bakers and small‑scale entrepreneurs.
Chapters
So this is 1 cup or 125 grams of all-purpose flour. This is 1/4 cup plus 2 tablespoons or 37 grams of alkalized cocoa powder. Tapos, 1 tablespoon or 5 grams of instant coffee powder. Don't worry po, hindi magiging moka ang lasa ng inyong chocolate cake. Adding a small amount of instant coffee powder will actually enhance the chocolate flavor. 3/4 teaspoon of baking soda, 3/4 teaspoon of baking powder, 1/2 teaspoon fine salt, add 3/4 cup or 150 grams of light brown sugar. Tapos, sift lang and stir. By the way, I am showing you only half measurements of a full recipe. Just multiply all measurements by 2 to make the full recipe, but I will also send you a copy of that. To this, we will add our wet ingredients. Let's start with 1/4 cup or 56 grams of cooking oil. I am using canola oil, but you can use other cooking oils, basta walang strong smell or taste. Tapos, I have here 1 cup or 250 grams of full cream fresh milk, to which I will add 1 tablespoon of white vinegar. Just mix everything together until well combined, and that's it. As you can see, peanut pesto, you're adding butter. You might not get a bowl bowl, so para makasigurado tayo na malasang clumps, iseflatensha before pouring to our pans. Now we are ready to pour. For this recipe, we will be using 3 pieces of 6 by 3 by 2 inches loaf pan. I am actually reusing mine from my recipe testing. So after computing the total volume of all ingredients, I need to pour about 200 grams of batter in each pan. Don't forget to tare your weighing scale.
So, let's make sure that both pans have almost the same amount of batter so that it will be evenly cooked. Now, let's put it in the oven. Let's bake this for about 16 to 20 minutes. When it's cooked, I'll set the timer so that it won't burn. So, para naman malalaman kung lutuna ang inyong cake, pedi po ang gumamit ng toothpick, tapos toso inyo lang yung gitna, tapos kapag puyon toothpick niyo almost clean na, pedi nyo napung ilabas ang inyong mga baking pans. Wag niyo pung hintayen na maguing super clean puyon toothpick niyo, kasi by that time na overcook na po ang inyong cake at magigindray na yung texture niya. Ang cake kase, paglabas ng oven, magpapatulo y pashang maluto, dahes asariling yung inyet. So haba na gihinta yung putay, na mabake ang ating cake, pero di na punatin gawin ang ating chocolate frosting. So we just need to combine everything sa isang saucepan except yung oil.
So that's 1 cup or 250 grams of all-purpose cream. 1 cup or 250 grams of full cream fresh milk. 3/4 cup or 150 grams of light brown sugar. 3/4 cup or 75 grams of alkalized cocoa powder. 1/4 teaspoon of salt. So just whisk everything together and cook over medium fire. So just make sure smooth the mixture.
Then let it simmer and thicken. If the gravy is not thick enough, add 1 tablespoon of cooking oil. Then let it cook until it's smooth. Then let it cool down the frosting. After it cools down, don't let it completely cool down, so about 30 minutes long. Tapos, pedi nyo na ipor ang frosting don sa enyo cake. So after cooling down, ito na po yung itura na ating chocolate frosting. Medyo warm pa sha pero nakita nyo na man, mas nagging thicker na sha. So pag nagcool completely yan, la lo magiging thicker la lo na kapag nilage na sa loob ng ref. So kayo nyo ipornan aten sha sa ating mga pans. Gamitin tayo ng weighing scale. After maluto ng chocolate frosting, transfer ko sha di to sa aking bowl, and I took the chance to measure kung ano karami yung ating frosting pag kaluto. Ah, deneva it ko yung 2-3, so each pan will have about 190 to 200 grams of frosting. So allow this to completely cool down and then store it in the fridge. So optional, you can dust cocoa powder on top of the chocolate frosting. Use a small sifter. You can use this on a pan so that it will be easier to spread. So if you are using aluminum pans, make sure to put a clear plastic lid. That's why I recommend that you cover it with a lid so that it will not bend. Tapos pang nagaganunyan ng lid, pag nagaganunyan ng ribbon, pag nagaganunyan ng paper sleeve, pag nagagay sa isang box or sa isang paper bag para magandang tingnan. So ang preference ko po for chocolate cake ay hindi machado matamis pero hindi rinaman matabang sa tamis. I just don't ko po yung deep dark chocolate flavor so ayoko po ng parang diluted yung chocolate or parang matamis lang yung nalala sa haninyo. Kung swap po yan sa panlasa ninyo sahina hanap niyo, then just follow this recipe as it is. Pero kung gusto niyo pongan mas matabang or mas matamis, I will give you some guidelines for modifications. So ang sugar po, hindi lang basta tamis ang binibigay niya sa isang recipe. Nagbibigay siya ng moisture, na ko contributes sa softness, at sa tenderness ng isang cake. Kaya hindi rin po basta basta na magbabawas or magdadagdag kayo ng asukal. But with the range that I will give you, magiging acceptable pa rin po ang results ninyo. Ibigsabihin, makakaron pa rin kayo ng moist chocolate cake. So for this recipe, you can decrease the amount of sugar by 50 grams or increase it by 50 grams, depending on your preference. But again, it will affect the level of moisture. If you add more sugar, it will be drier, but it is still acceptable for the result. As for the frosting, it is flexible when it comes to the amount of sugar, so you can decrease or increase it according to your taste or preference, pero make sure na balancehin nyo parin po yung tamis na inyo frosting dunsa tamis na inyo cake, kasi bahana man sumobra po yung tamis or sumobra yung tabang. So take my nuren sha na magkasama. Tapos, kung gusto nyo kung gawin milkier, you can substitute condensed milk for the light brown sugar. For example, dito po sa recipe na ito na kalagay 150 grams na light brown sugar ang hilalagay nyo dunsa frosting. Tangalin nyo na puyon, tapos palitan nyo po ng condensed milk, pero doblehin nyo po yung amount. So 150 grams light brown sugar, dapa 300 grams na condensed milk po yung hilalagin nyo, kasi ang condensed milk is about 50% sugar po yan. So yung yung amount na kaylangan para mapalitan nyo yung tamis na binibigay ng asukal. Yung na idagdag po na weight ng condensed milk tangalin yun na mansha dun sa fresh milk. So kung diba 300 grams of condensed milk yun nilagay nyo, bawasan yun na 150 grams yung inyong fresh milk para ma-balance pa rin po yung overall na weight ng inyong frosting. Don't worry, eto po mga bagay na ito, eto mga detali na ito, ay hilalage ko po dun sa ipapa-dela ko sa inyong na free resource sa Tuesday. So make sure you are signed up. Meron po tayong link yan sa caption. And lastly, kung mapapansin nyo po, ang recipe na ito ay walat talaga ng eggs, so perdi sya sa mga may egg allergies or resistance. Tapos, kung gusto nyo po siyang going vegan-friendly, just substitute water for the milk. So dito po sa recipe nato, hay lang anate ng 1 cup of milk, so just substitute 1 cup water for that 1 cup of milk. As for the costing, ito po ang details. As you can see, ang kasama lang po jan ay yung mga ingredients, hindi pa po kasama ang packaging. Ang packaging po kase eh magdepende sa inyo, so nasasayin nyo kung ano ka simple or kabongga ang packaging ng inyong product. But if you want to sell your product at a higher price, kaylaman maganda yung packaging, kaylaman nirepresent ng packaging yung price na inaask nyo from your customers. Tapos, don't forget na hilagayan sa costing. So hanggang dito nalampunguna tayo. I hope marami po kayo natutunan at nakatulong pusa inyo ang recipe video na ito. Again, don't forget to sign up so I can send you a copy of this recipe with the full measurements and half measurements, as well as the costing and guidelines for modifications. Meron po tayo 'yung link jan sa ating caption. Below. Also, please like and share this video and subscribe to our channel on YouTube and then on Facebook. We also have an Instagram account @foodtrepreneurscollective. And we will also post some pictures of our finished products. So, let's start cooking. So, we will first put the chilli to cook so that it will be thicker. Frosting. Pero, mida taymo hapagin tahay, kaya tikmanan aten. Gusto ko rinaman po yung ahan chocolate cake ay warm.
Look at that!
Mm, it's so good. Super, super delicious. For me, that was deep dark chocolate flavor. But that doesn't mean it's not good. Um, it's very moist, your adding cake. Look, look, look, look, look.
