Weird Kek Batik Indulgence

Note 1: I revised the original recipe as I would like to have a crunchy kek batik. Soft kek batik can be referred here <https://www.rasa.my/136732-2/>.

Note 2: For chocolate ganache layer, if you decide to use white chocolate to get a lighter chocolate layer, you can adjust the ganache with additional cocoa powder and fresh milk.

Ingredients

Part A - Kek Batik Milo Layer (Crunchy)

250gm butter (divided into 50gm Farm Cows butter, 200gm Pelangi)

200gm or 1 can condensed milk (Dairy Champ)

100gm milo

50gm cocoa powder

15gm or 1 tbsp milk powder

300gm Biskut Marie (Munchy's)

Batik Layer Soft (No Milo - Boycott)

1/2 cup (60gm) cocoa powder

1/2 bar (125gm) butter

1 tin (390gm) condensed milk

1/2 tin (180gm) evaporated milk

2 eggs

500gm (5/6 of 2 packs x 300gm) Marie Biscuits (Munchy's brand)

Part B - Cream Cheese Layer

250gm cream cheese, room temp

20gm icing sugar

1 cap vanilla essence

200gm whipping cream

Part C - Chocolate Ganache Layer

150gm dark chocolate chips

75gm evaporated milk

30gm or 2 tbsp canola oil

Steps:

Part A

Crunchy layer

1. Melt butter on medium heat until liquid but not clarified.

2. Once melted, promptly add in condensed milk. Turn the heat off. Stir until well combined.

3. Sift in milo, cocoa powder and milk powder. Stir until well combined.

4. Heat the mixture again until all is well combined. Take off the heat once combined.

5. Break Biskut Marie into large parts and add into the cocoa batter.

6. Pour the Kek Batik into 8 x 8 inch pan. Spread evenly with a spatula and flatten with its back. Let cool completely before proceeding to the next step. After cooled at room temperature, store in the fridge for around 30 minutes.

Soft layer

1. Combine butter, condensed milk, evaporated milk, and cocoa powder in a large pot.

2. Stir on low heat until butter fully dissolved. Turn off the heat afterwards.

4. Whisk eggs in a separate bowl. Temper in the egg by spooning the chocolate mixture one (1) spoonful at a time while whisking continuously.

5. After finished whisking, pour the mixture back onto the pot and cook for a while longer until the mixture considerably thickened. Take off the heat once done.

6. Put in broken marie biscuits. Combine well and pour onto a lined 10-inch mold.

7. Press down gently with your spatula to condense the layers. Let cool completely for about 2 hours in the room before putting in  the fridge to further cool down for about 2 hours.

Part B

1. Beat the cold whipping cream until soft peaks formed. Add in half of the sugar. Beat again until stiff peaks formed. Set aside.

2. Beat room temp cream cheese until light. Add in the rest of the icing sugar and vanilla essence. Beat until smooth and light.

3. Gradually fold whipped cream into the cream cheese using a spatula, batch by batch, so as to keep the cheese batter airy and light. 

4. Pour the cream cheese layer onto the cooled Kek Batik. Set aside to cool in the refrigerator while you work on the chocolate ganache. May take around 30 minutes.

Part C

1. Combine everything in a pot or a double boiler.

2. Heat on small-medium heat, on and off the heat alternating around 10-sec burst on heat, while continuously stirring with a wooden spatula. This is so as to not overheat the ganache. Or you can heat it continuously using double boiler method.

3. Let chocolate ganache melt completely with no lumps before pouring over the Kek Batik, as the third layer. If the ganache felt a little bit too hot, let it cool a little before pouring over the Kek Batik.

4. Let cool in the refrigerator. Best served after chilled overnight.