You can ignore the ingredients listed on the cake mix instructions; eggs, Greek yogurt, instant pudding mix and water are all you need to make this confection. Also, I have really good cake pans, but the first time I baked it, it really stuck (yes, I buttered and floured). Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth. This is my own recipe and I am no way claiming it to taste exactly like the famous commercially available one back home in the Philippines (although I must admit I copied its look!).
This along with your chocolate sauce recipe and buttercream is a gr8 birthday cake. I’ve tried your pineapple tart dough recipe (with store bought filling) and it was very well received. I typically use a pretty liquidy consistency that I can quickly spread around by tilting the cake and results in a nice shiny frosting, but I’m thinking that with a large cake that might not work great.
If your microwave oven has convection mode or baking mode then you can bake cake. I find popping cake layers into the freezer for 20 to 30 minutes stiffens them enough that they are easily lifted and stacked and highly recommend it. I have a container of Lactantia 35% creme that went sour before the stale-by date, when it was more than half full!
If it does, a splash of still-liquid heavy cream whisked in will loosen the mixture a bit again. The cake base is chiffon, which is quite delicate and does require practice to perfect. The very best chocolate cake i have ever had and i cannot believe i baked it. I made it into cupcakes as per the s’mores choc cake recipe.
The rhubarb dimples the cake and turns into silky sweet-tart nuggets of red and green. Butter 3 9-inch round cake pans, and line the bottoms with wax or parchment paper. I also added a safe-to-eat cookie dough (also made with vegan butter substitute) in one layer which complimented this cake nicely.