Batik Cake

Cakes -

Batik Cake


250g Conaprole Unsalted Butter
220g Bravo Condensada
100g Beryl's Cocoa Powder
1/2 tsp Coffee powder
1 tsp Black cocoa powder
1/2 tsp Salt
150ml Conaprole Milk
100ml Master Gourmet Cream
400g Graham Cracker


7g Gelatine
1 tbsp Cold water
400g Swiss Valley Cream Cheese
100g Powdered sugar
200ml Monna Lisa Whipping Cream



300g Beryl's Dark Chocolate
Master Gourmet Cream
Conaprole Unsalted Butter



  1. In a sauce pot over medium heat, mix butter and condensed  together until well incorporated.
  2. Add in sifted cocoa powders, coffee powder and salt. Mix until dissolved.
  3. Pour in the milk and continue cooking until thick.
  4. In a separate bowl, crack graham cracker into pieces. 
  5. Pour chocolate mixture over the graham cracker and mix.
  6. Spread the mixture evenly on a square pan lined with parchment paper.
  7. Let it cool and chill until set.

Cream Cheese Layer:

  1. Bloom gelatin with cold water.
  2. In a separate bowl, mix cream cheese and powdered sugar together until smooth.
  3. Add in melted bloomed gelatin.
  4. Fold in whipped cream.
  5. Spread mixture over chilled chocolate layer and chill again to set.


  1. Melt chocolate in a microwave or double boiler.
  2. Warm cream in a microwave or double boiler.
  3. Mix both until well incorporated and add in the butter.
  4. Top ganache over chilled kek batik.


You may watch the live demo here! 👇

Batik Cake Video Demo