Soft Batik Cake — Not Hard & Easy to Slice

Steps

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1. 1
   Prepare an 8×8 inch baking pan and line it with two layers of nonstick baking paper.
   ▶ ≈1:02
2. 2
   Break the Marie biscuits roughly into 5-6 pieces each; avoid creating powder as it will make the cake hard and difficult to cut.
   ▶ ≈1:15
3. 3
   Measure 125 g total fat as a 50/50 mix of butter and margarine.
   ▶ ≈1:47
4. 4
   Crack one room-temperature egg, and prepare 1/2 cup cocoa powder and 1 cup sweetened condensed milk. Once all ingredients are ready, you can begin cooking.
   ▶ ≈2:08
5. 5
   Melt the butter and margarine mixture in a pan over low heat; avoid high heat to prevent the sauce from quickly thickening, breaking into oil, or forming lumps.
   ▶ ≈2:37
6. 6
   Once melted, add all the condensed milk and stir gently.
   ▶ ≈3:01
7. 7
   Add the cocoa powder; if lumps appear while stirring, reduce heat and continue stirring until smooth.
   ▶ ≈3:16
8. 8
   Stir until the sauce becomes smooth and shiny, then add a pinch of salt.
   ▶ ≈3:44
9. 9
   Turn off the heat, quickly add the egg and stir well combined; this allows the egg to cook slowly in the hot chocolate sauce without lumping and helps the sauce become thicker and smoother.
   ▶ ≈3:53
10. 10
    Add the vanilla extract and mix well.
    ▶ ≈4:22
11. 11
    Add all the roughly broken biscuits to the chocolate sauce and mix slowly until every biscuit is evenly coated.
    ▶ ≈4:34
12. 12
    Pour the entire mixture into the prepared baking pan.
    ▶ ≈5:04
13. 13
    Gently flatten and press lightly just enough to pack nicely, but do not compress heavily or the cake will become as solid as cement and be hard to cut.
    ▶ ≈5:28
14. 14
    Cover with clean plastic wrap and refrigerate for a minimum of 3–4 hours, or overnight for best results; this ensures the cake sets beautifully and slices neatly.
    ▶ ≈6:07
15. 15
    When ready to slice, dip the knife in hot water and wipe it dry for a neat, clean cut.
    ▶ ≈6:41