1. Preheat oven to 180℃.
2. Beat eggs, sugar, and SP on high speed until fluffy and pale.
3. Sift in black glutinous rice flour, cocoa powder, baking powder, and salt, fold until well combined.
4. Double boil oil, dark chocolate, and sweetened condensed milk.
5. Mix a portion of the batter with melted chocolate, then combine with the remaining batter. Stir until evenly mixed.
6. Divide batter into 3 parts on a 20 cm diameter baking pan. Bake for 20–25 minutes.
7. For the filling, blend steamed mung beans, water, sugar, sweetened condensed milk, salt, and Prochiz Spready until smooth.
8. Heat oil in a pan, cook mung bean mixture until it bubbles. Remove and cool.
9. For the crumble, mix butter, icing sugar, flour, Prochiz Gold, and milk powder until sandy. Bake at 170℃ for 30 minutes.
10. Remove and cool.
11. For the cream, whip non-dairy cream until stiff peaks form. 

Assembly:

1. Layer black glutinous rice cake, pipe whipped cream, add mung bean filling, and sprinkle with Prochiz Cheddar Royale.
2. Repeat until all cake layers are used.
3. Cover the cake with whipped cream and decorate as desired.