Happy Ribbon PH

BUTTERMILK:
1 cup evaporated milk
1 tbsp white vinegar

DRY INGREDIENTS:
2 cups cake flour
½ cup cocoa powder
2 cups white sugar
1 tsp iodized salt
1½ tsp baking soda
2 tsp baking powder
WET INGREDIENTS:
1 cup hot water
1 cup buttermilk
½ cup vegetable oil
2g coffee powder
2 large eggs
FOR FROSTING:
1½ cup evaporated milk
374g condensed milk
½ cup cocoa powder
3 tbps cornstarch
¼ cup butter
½ cup of chocolate chips, to garnish
NOTE:
I used 8 medium sized llanera.
The water should be boiling already, steam for 30 to 35 minutes.
Do # # # # the toothpick test, if it comes out clean then it's already cooked.

Happy Ribbon PH

Ingredients:
2 cups cake flour
½ cup cocoa powder, I used Bensdorp
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 cups white sugar
1 cup hot water
1 cup buttermilk, (1 cup evap milk + 1tbsp white vinegar)
½ cup vegetable oil
2 tsp vanilla extract
2 tsp coffee powder
2 large eggs

For Ganache:
1 cup evaporated milk
375g dark chocolate, I used Beryl's

NOTE:
I used two 6x3 pans

Happy Ribbon PH

Ingredients:
4 egg yolks
¼ cup vegetable oil
¼ cup of water
½ cup white sugar
1 cup cake flour
2 tbsp milk powder
1 tsp baking powder
¼ tsp iodized salt
1 tsp vanilla extract

For Meringue:
4 egg whites
½ tsp cream of tartar
¼ cup white sugar

For Frosting:
1 cup whipped cream, I used Everwhip
1 to 2 drops of mango flavoring
¼ cup powder sugar

For Toppings:
2 large mangoes
¼ cup melted chocolate

NOTE:
I used 1C tip, medium sized llanera,
750ml plastic container.
Steam for 30 minutes, medium heat.