So if I were to make this, I would just start with making cocoa chiffon (use cocoa powder that is 22/24 and not 10/12). Bake it in a non’teflon coated jelly roll pan or baking pan and just cut it into third of half. Then make mocha buttercream…the one they use for mocha ...
i miss my mom’s crema de fruta, mango and ube chiffon cake made from scratch with real fresh fruit or ube, her nilagang tadyang ng baboy in which the bones were sooo tender but the meat were not soggy or falling off. sopas, bam-i,rice cake with latik, guinataang halo-halo, yung...