Chocolate Cake In Can

Chocolate Cake In Can



  • 3 tablespoons oil
  • 1 piece egg
  • cup ½ water
  • 1 pack MAYA OTM Chocolate Cake Mix 200g

Cake Syrup:

  • cup ½ white sugar
  • cup ¾ water
  • 1/8 cup – ¼ white rum


  • 200 grams bittersweet chocolate chopped
  • 200 grams all-purpose cream
  • 50 grams butter
  • cup ½ bittersweet chocolate melted
  • cocoa powder for dusting
  • chocolate shavings for topping


  • Preheat oven to 350°F/177°C . Prepare one 6-inch tin cake and 3-inch tin can.
  • For the cake: In a bowl, mix all cake ingredients together, divide it among the two cans. Bake in the preheated oven for 20-25 minutes.
  • For the syrup: In a small sauce pan, heat up sugar with the water. Once the sugar is melted simmer for 2-3 minutes. Remove from the heat. Cool the syrup slightly and pour in white rum.
  • Remove cakes in the oven and pour syrup over the two cakes.
  • For the ganache: Over a double boiler, place all ganache ingredients. Mix until mixture is smooth. Pour enough ganache over the two cakes. Refrigerate to set.
  • For the topping: pour the melted chocolate over the ganache layer of the cakes. Refrigerate again to set.
  • Dust the top of the cakes with unsweetened cocoa powder.
  • Sprinkle chocolate shavings on top.
  • Serve.


Yield: one 6x3 ½ -inch & one 3x3 ½ -inch tin can cake

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