3 Ingredients Oreo Cake

This cake has been trending lately during Circuit Breaker period in Sg
I finally have enough Oreo to give it a try
I added Milo dalgona on top to serve like buttercream and I'm glad I did
It enhances the taste of the cake. Without it, the cake would be too bland for my liking
As for the texture, it can't be compared with the good old fashioned way of making a real chocolate cake. It's more to a fudge texture, very rich. Perhaps I should try baking it in the oven, see how it will turn out
All in all, this is not too bad of a choice when your mood is for something fast and easy. My family still enjoy it :)

Recipe source: HERE

What you need:

28pcs Oreo, split the crust from the cream filling
1tsp baking powder
1cup fresh milk

enough dalgona for topping, or any chocolate ganache of your choice (optional)

Method:

1. Butter a 6inch pan and add in baking paper over it
2. Heat a steamer. If your steamer cover is not the triangular shape, wrap it with clean kitchen cloth
3. In a blender, add in Oreo crust, baking powder and milk. Blend until smooth
4. Add in the cream filling and blend a little more until mix completely
5. Pour batter into the pan and steam for about 45mins over medium high fire until skewer test comes out clean
6. Let cool on a cooling rack and spread dalgona over it if preferred
7. Keep in the refrigerator and transfer to room temperature about 15mins before serving

Crazy Chocolate Cake With Dark Chocolate Frosting

I saw this amazing cake before HERE. She called it Chocolate Depression Cake. Wah!
And then I saw Diana from The Domestic Goddess Wannabe Baked one too named it Crazy Chocolate Cake. Hoa!
Then my mind was set. I must try. Such an easy cake with unique name and great reviews?
Another highlight, no egg, no butter, no milk, and my favourite: no mixer! Can't skip!
Furthermore, my kids love chocolate cakes. And... Children's Day is here. Perfect!
And I did :)

Yummilicious very chocolaty cake for my kids. And the whole family :)

 

My kids insisted to use presents they received from their teachers to accompany the cake LOL

 

I used the recipe Diana shared as follows...

What you need:

1 1/2 cup plain flour
1 cup caster sugar (I used 1/2 cup caster sugar and 1/2 cup fine brown sugar)
3 tbsp unsweetened cocoa powder (I used Valrhona)
1 tsp baking soda
1/2 tsp salt
1 tsp white vinegar
1 tsp vanilla extract
5 tbsp oil (I used rice bran)
1 cup water

For the frosting:
1 cup semi sweet chocolate chips (I used Hershey's)
1/4 cup evaporated milk
2 tbsp butter or oil (I used rice bran oil)
1/2 tsp vanilla extract
1 cup icing sugar, sifted

Method:

For the cake:

1. Preheat oven to 170degC and line a square 20cm pan
2. Into a large bowl, sift together plain flour, sugars, cocoa powder, baking soda and salt
3. In another small bowl, mix in vinegar, vanilla, oil and water, stir
4. Pour in wet ingredients into dry ingredients, mix til well incorporated
5. Pour batter into the pan and bake for 25mins or when the skewer comes out clean
6. Remove from oven and transfer to a cooling rack

For the frosting:

1. Using a heavy bottom sauce pan over low heat stir together oil, chocolate, evaporated milk and vanilla
2. Once the chocolate melted, whisk in icing sugar til the mixture is smooth
3. Spread over the cake when it's warm. It'll harden a bit upon cooling

Another must try for chocolate lovers out there! :)

 

Bake Along #83 Devil's Food Cupcakes With Chocolate Frosting

This is the third devil's food cake recipe I made, but the first time I made it into cupcakes
This is the cake that is difficult to resist, at least in my chocoholic family, regardless of the name
I don't know why and have not done any research either, why the name. I mean, is it because devil likes chocolate cake, or what? LOL
Anyway, name aside, we enjoyed every bite of this rich, moist and chocolaty indulgence :)

 

 

These wonderful cuppies are not overly sweet, even when eaten with the frosting. Love it :)

 

 

Recipe is from the book Bon Appetit by Barbara Fairchild

 

What you need:

 

1/2 cup unsweetened cocoa powder (I used Valrhona)

2 oz milk chocolate, chopped (I used a combination of Cadbury 70% dark chocolate and Hersheys semi sweet chocolate chips - since that's all I had in my pantry LOL)

1/2 cup boiling water

1/2 cup buttermilk (I used plain yoghurt)

1 cup cake flour

3/4 tsp baking soda (I used 1 tsp double acting baking powder)

1/2 tsp salt

2/3 cup dark brown sugar

1/2 cup canola oil (I used rice bran)

1/2 cup sugar

2 large eggs

1 tsp vanilla extract

 

For the frosting:

4 oz semi sweet or bitter sweet chocolate, chopped

2 oz milk chocolate, chopped

(I used 6 oz Hersheys semi sweet chocolate chips)

2 tbsp whipping cream

1/2 cup sour cream (I used plain yoghurt)

1 tsp vanilla extract

1/4 cup icing sugar

 

Method:

1. Preheat oven to 180degC. Line muffin pan with liners (I got 14 cupcakes)
2. Combine cocoa powder and both chocolates in a bowl. Pour in boiling water and whisk til smooth. Add in yoghurt and stir til well mixed
3. Whisk flour, baking powder and salt in another bowl, set aside
4. In another bowl, beat both sugars, eggs, oil and vanilla til light and fluffy, about 2-3mins over high speed
5. Beat in flour mixture, alternating with chocolate mixture, ending with the flour
6. Scoop in each muffin liner about 3/4 full and bake for 15-20mins til skewer comes out clean
7. Cool in the pans on cooling rack for 10mins and then transfer cupcakes to cooling rack, cool completely
8. To make the frosting, Stir chocolate and cream also butter over saucepan of simmering water til melted and smooth. Remove from heat and add in yoghurt, vanilla and icing sugar. Mix well
9. Pipe or spread over the completely cooled cupcakes

This post is for Bake Along, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

 

THB #38 Chocolate Angel Cake

When a cake name starts with the word "Chocolate", I don't really bother to read the rest of the name. I am already convinced that I have to give it a try. Sometimes it can be as soon as the next day, sometimes can wait for pretty long since my chocolate to do list is the longest among all LOL

So, need to say no more, I immediately baked this cake, especially knowing this has a deadline :)
This is the 38th bake for The Home Bakers, a baking event initiated by Joyce from Kitchen Flavours

Angel cake, a typically soft and fluffy cake tend to have dry texture using only egg whites. Like many others, I do not really fancy dry cake, but this recipe is different. The texture of this cake is moist, chocolaty and at the same time is soft and fluffy. I really enjoyed eating this cake, so was my family :)

 

 

Ah, look at the holes. I did tapped the pan before putting it into the oven, yet I still saw many holes

Recipe was chosen by Zoe from Bake for Happy Kids - great choice! :)
I made full recipe, used 420g of egg whites (I calculated 30g egg white for an egg), Valrhona cocoa powder
Unlike others who reduced the quantity of sugar, I didn't, but I used all brown sugar, and I found the sweetness was just right to my liking, not too sweet
Used ungreased 25cm chiffon tin and baked for 40minutes

My bake for The Home Bakers - bake no. 38

 

 

This post is linked to the event Little Thumbs Up (August 2014 Event: Flour) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Diana from Domestic Goddess Wannabe

 

 

Fudgy Nutella Cheese Chocolate Cake 4 My Sis Bday

I'm drooling just by reading the name of the cake. Who can resist a combination of chocolate, nutella and cream cheese? This is the chosen cake I made for my sis' bday last June - one Nutella big fan :)
Sorry sis, such a super late post, more than 2 months late LOL

Recipe is from Tidy Mom - Nutella Gooey Butter Cake
She used Duncan Hines Dark Chocolate Fudge Cake Mix for the chocolate cake base
I wanted to bake my own chocolate cake but due to me being lazy time limit (I only had time to bake on Saturday evening), I opted for Betty Crockers Super Moist Chocolate Fudge Cake Mix instead

 

 

This cake is delicious! Moist, soft, and I like how the sweetness from the cake blends with the cheesiness from the topping Very dangerous, because you just can not stop at one huge slice. You will want to have the second slice - also huge LOL

 

Well, actually mine was not so fudgy, let alone gooey

If you see the picture in Tidy Mom, it looks so different from mine. Hers is shorter, definitely looks more moist, fudgy and gooey. Looks very much like brownies. I am not sure why she named it butter cake :)

Why my cake is different? Reason being, I didn't do the cake as per instructed. I blindly followed the instruction in the cake mix box. When I was done, then I realized that the original recipe of this cake didn't do so, in purpose!

Anyway, what's done is done. I still ended up with yummy cake :)

We enjoyed it so much and so reluctantly stopped eating it LOL

 

 

Okay, here is the recipe...

 

What you need:

 

1 box (15.25 oz) Betty Crockers Super Moist Chocolate Fudge Cake Mix (this is smaller in size than Duncan Hines Dark Chocolate Fudge (18.25 oz))

1 egg

100g butter, melted (original recipe: 1/2 cup. I would need to reduce the butter amount because of the smaller size of the cake mix)

(Note: if you use Duncan Hines, please use extra large egg and 1/2 cup butter)

 

For topping:

8 oz cream cheese, softened

2 large eggs, beaten

1 cup Nutella

1 tsp vanilla

2 cups icing sugar (I reduced A LOT to 1/4 cup)

 

Method:

1. Preheat oven to 160degC. Grease 13x9" pan
2. Using an electric mixer, combine cake mix, 1 egg and melted butter until well incorporated. Press into bottom of greased pan with fingers
3. Topping: Using an electric mixer, blend cream cheese, eggs, nutella and vanilla. Then slowly add icing sugar and beat until smooth
4. Spread filling over cake batter, and bake for 40-45 minutes, or until edges are brown. (Do not overbake, the center should be a little gooey)
5. Remove from oven and let cool completely. Spread the top with Nutella (original recipe dusted with icing sugar - you may adjust according to your liking. I don't want the sweetness to be too overwhelming I can't taste the cheese at all)

 

 

I still want to bake this cake again in the future following the correct instruction (as written above). Just to satisfy my curiosity and also my need of indulging myself sinking my teeth in the oh so gooey cake :)

Bake Along #65 Chocolate Zucchini Bundt Cake

Good to know that there's some goodness in this chocolate cake, zucchini! And it's even better that nobody can trace that. Chocolate can be less fattening! :)

 

 

This cake is soft and moist, the sweetness is just how I like it, chocolaty and very yummy, but I found it's really crumbly. I wasn't too sure if it's supposed to be crumbly or I did something wrong. Anyway, we all enjoyed it still :)

 

I made 2/3 recipe and I still got a pretty huge bundt cake

Ah, talking about bundt. I used my bundt pan but it's a disaster when I unmoulded it

I didn't know why since I followed exactly while I prepared the pan

Look at this:

 

 

 

 

It's a big turn off, especially when it's so unexpected. Anyhow, I just forgot about this, sliced them as soon as it's cool and enjoyed it :)

 

Recipe is from HERE

 

Below is 2/3 of the full recipe:

 

31g unsweetened cocoa powder

75g sour cream (I used low fat plain yoghurt)

2 large eggs

1 1/2 tsp vanilla extract

250g plain flour (I used whole wheat pastry flour)

1 2/3 tsp baking powder

1 tsp baking soda

2/3 tsp salt

1 1/2 tsp instant espresso powder

113g butter, softened

2/3 cup sugar (I omitted)

175g light brown sugar

1 1/3 cup coarse shredded zucchini, squeeze out excess liquid

2/3 cup semi sweet chocolate chips

2/3 cup sliced almonds (I omitted)

 

Method:

1. Preheat oven to 180degC. Grease bundt pan and dust with unsweetened cocoa powder
2. Whisk together plain yoghurt, eggs and vanilla in a large cup. Whisk together flour, cocoa powder, baking powder, baking soda, salt, espresso powder in a medium bowl
3. Combine butter and sugar in a large mixing bowl and cream with electric mixer on medium high speed til fluffy
4. Reduce speed to low, and add in 1/3 of the flour mixture and beat til well mixed. Add 1/2 of the yoghurt mixture. Repeat, alternating flour and yoghurt mixtures and ending with the flour mixture. Stir in zucchini and chocolate chips
5. Pour batter into the prepared pan and bake til about 45mins, til skewer comes out clean
6. Let cool in the pan for 10mins, and invert it onto a wire rack to cool completely (this is where my disaster was)

 

 

 

This post is for Bake Along, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

 

 

 

This post is linked to the event Little Thumbs Up (August 2014 Event: Flour) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Diana from Domestic Goddess Wannabe

 

 

 

Super Fudge Brownies for Ian's 7th Birthday

This is a late post. Ian's birthday was last Sunday, 20th July
It's unfortunate that he fell sick on that very day. The plan to fulfil his birthday request (aside from presents!) had to be postponed

To share his cute requests: Ian - the car maniac, has asked to ride on London cab on his birthday. And to have lunch at Watami Japanese restaurant. Yes, he's one Japanese food lover
I found the first request is really cute I can't say no LOL
Now that he's much better, we'll do the belated plan on this coming weekend - which happens to be long weekend. Yeay! :)

One thing still done was to celebrate at home with his birthday cake - as usual, design requested by the birthday boy
This year, it was Minecraft! Gosh, this ever popular game, everything square
Until now I still can't see the fun of doing all that. Whenever he commented how cute the pig is, how nice the house is - I saw the screen and I saw nothing but colourful squares jumbled up together LOL

Anyway, request for birthday boy - who can say no?
So, I searched for Minecraft design and I found one which seemed like it's not so complicated. It's by Yoyomax

She had her own cake recipe to make which she claimed to be dense, not crumbly and yet yummy. Original recipe is from HERE She said it's perfect for cake sculpting. It's a simple recipe using cake mix
I was thinking to make the cake from the scratch. So I decided not to use her recipe but making super fudgy brownies. I assume it'd be sturdy enough for sculpting, too

Somehow, this brownies turned out not so fudgy, a little too dense - even though undoubtedly delicious and chocolaty. I'm pretty sure I have over baked it. Another downside was, it's really crumbly!
At the point when I did the sculpting, I regretted I didn't use Yoyomax's recipe
But I couldn't turn back the clock, so I just went ahead. Luckily, it's still doable :)

This cake design is not so difficult to follow. The only problem is to make sure every square is the same size. I had to do a lot of 'trimming' during the process :)


For the grass blocks, recipe for super fudge brownies, originally from Martha Stewart and seen at Doris' blog from Tested & Tasted as well as Ricke from Just Ordinary Kitchen

What you need:

120g unsalted butter
225g semi sweet chocolate chips / melt (I used 70% dark chocolate)
200g castor sugar (original recipe: 280g)
3 large eggs
1 tsp vanilla extract
130g plain flour
30g cocoa powder
1/2 tsp baking powder
1/2 tsp salt
50g semi sweet chocolate chips

Method:

1. Using double boil method, melt butter and chocolate, stir til melted and well mixed
2. Add in sugar, stir for awhile and remove from fire. Set aside
3. Preheat oven to 180degC
4. Add eggs and vanilla, stir to mix
5. Add in sifted flour, cocoa powder, baking powder, salt, and chocolate chips, mix until just moistened (do not overmix)
6. Transfer batter to greased or lined 20cm square pan, smooth the top
7. Bake til cooked when there are moist crumbs on the skewer (mine was baked for 45mins and I think it's still overbaked - there were only little dry crumbs on the skewer, original recipe is 50mins)
8. Let cool in the pan for 30mins before unmoulding

Just to share the recipe recommended by yoyomax for cake sculpting (this will be my reference also if the next time I decide to bake this cake)

What you need:

1 chocolate cake mix (I used Betty Crocker Super Food Devil's food chocolate cake mix)

1 package Jell-o chocolate pudding mix (113g - 4 serving size)

4 egg whites

1/2 cup water

1/3 cup plus two tablespoons vegetable oil

1 cup sour cream

Method:

1. Put all the ingredients in a large bowl and mix using electric mixer on low until combined and then on medium/high for two minutes more.  Scrape the sides and the bottom of the bowl to make sure all ingredients get incorporated. Batter will be very thick
2. Pour batter into a well greased 9x13 inch pan (or whatever size pan you need to get the thickness of blocks you need)
3. Bake in a preheated oven at 180degC for 25-30 minutes until a toothpick inserted in the center comes out clean (or with only a few moist crumbs and the center springs back slightly when pressed)
4. Let cool in pan for a few minutes and then turn out onto cooling rack

The recipe for water blocks:
(I made only 1/4 recipe)

4 85g packages of jell-o (blue) and that made enough for about 8- 2x2" blocks of "water"

Don't follow package directions, only mix one cup of boiling water for each package of jell-o (instead of 2). Better to put the jell-o into a deep container (like a loaf pan) to make sure that your block are big enough

For the sand blocks, below is the recipe. Make sure you make it thick enough to get the size block you need

 

What you need:

1. 6 cups rice krispies cereal
2. 40 large marshmallows
3. 3 tbsp butter

Method:

1. Melt butter and marshmallows in a large pot on low heat
2. Once melted, add the cereal and stir until coated
3. Press mixture into a greased pan

For buttercream, I just followed her recipe but I reduced the sugar used

What you need:
(1 batch frosts a 2-layer, 13 x 9-inch cake or about 2 doz cupcakes)

1. 2/3 cup butter -- softened
2. 4 cups powdered sugar (mine was 2 cups and it's still a tad too sweet for me)
3. 1 tsp vanilla
4. 4 tbsp cream or milk

Method:

1. In a bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well
2. Beat in vanilla and enough cream or milk until desired spreading consistency. Beat the mixture for at least 5mins and it should lighten in colour and get very light and fluffy
3. Tint the frosting using green paste food colour

For the cake arrangement, I followed how yoyomax did
I 'glued' the grass blocks using buttercream instead of skewer
Paper figurine was done by DH, it's not easy to fold and glue those tiny papercuts
The characters chosen by Ian. It took us more than 2 hours to finish!
(and it's only put to use for less than 15 minutes LOL)

 

 

As usual, efforts is nothing but worth it when it comes to make birthday cake. The happy smile and thrilled scream heard, and it's paid off :)

 

 

HAPPY 7TH BIRTHDAY TO MY IAN *LOTS OF LOVE, HUGS & KISSES*

(so difficult to make him smile whenever taking picture, he always likes to act cool LOL)

 

 

3rd Anniversary Bake Along #60 Healthy Flourless & Sugarless Chocolate Cake

Wait for me, wait for me! How can I miss baking for Bake Along special edition? It's the 3rd anniversary! How time flies!
Also, the theme is something I must not miss, cos it's chocolate cake! I love many kinds of cake, but to me, chocolate cake is still ranked highest :)

Ah, so many chocolate cake recipes I have, couldn't decide which one I wanted to try when I suddenly came across this recipe
What a good chocolate cake, isn't it? No flour, no sugar. And its easy to make, too. And the first factor made me so intrigued was the use of black beans! Now, how cool is that?
And so I did....

When I saw the cake after cooling it down in the pan for 10' mins, I was expecting a brownie texture kind. But I was wrong, this is a chocolate cake. Soft, fluffy, moist. Similar to devil's food cake, if not better. It's definitely richer, more chocolaty and fudgy. Oh so good!

Unless you only like light airy chiffon kind of cake, you definitely will like this cake
And not too worry, there's NO trace of the black bean at all. Not in the texture, taste or smell. None!

One thing that I might alter a bit in the future is I will not use water and blend the beans using food processor instead. With water the cake was a little too wet for me
And I will use coconut oil instead. We'll see how it turns out
Oh, I will try the chocolate buttercream, too :)
Lastly, I will definitely make full recipe. I want tall cake! :)

So, here it is...

A slice of heaven :)

 

Nom nom nom... Next time, I make you taller, okie? LOL

 

Recipe is from Healthy Indulgences

What you need:
(I made half recipe, below is the full recipe)

1 1/2 cup cooked black beans
5 large eggs (for half recipe, I used 2 medium egg and a mixture of 1 tbsp of flaxseed meal + 3 tbsp water - wait for 5 mins before using the mixture -> a replacement for an egg)
1 tbsp vanilla extract
1/2 tsp salt
some water
6 tbsp unsalted butter OR 5 1/2 tbsp coconut oil (I didn't have coconut oil so I used canola)
1/2 cup honey OR 1/2 cup + 2 Tablespoons Truvia (I used raw honey)
6 tbsp unsweetened cocoa powder, sifted (I used Valrhona)
1 tsp baking powder
1/2 tsp baking soda

Method:

1. Preheat oven to 165degC. Prepare a 9" round pan - greased and floured (for half recipe I used 6" and I got a rather short cake, perhaps 4" would be better)
2. Drain and rinse beans in a strainer or colander. Shake off excess water
3. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt also water into blender and blend on high until beans are completely liquefied, and no lumps at all
4. Whisk together cocoa powder, baking soda, and baking powder
5. In a bowl, use a mixer to cream the butter with honey until light and fluffy. Mix in the two remaining eggs, beating for a minute after each addition (Since I used canola oil which is liquid - unlike coconut oil which is paste like, I beat the egg first then added oil and honey)
6. Add in the bean mixture and continue beating. Finally, stir in cocoa powder and beat the batter on high for one minute, until smooth
7. Pour batter into the pan. Drop the pan a few times on the table to pop any air bubbles
8. Bake for 45 mins. Cake is done when the top springs back when you press on it
9. Remove cake to a cooling rack to cool for 10 mins. Turn out cake from pan, and flip over again on to cooling rack
10. This cake is claimed to be at the best flavour after kept overnight

The original recipe halved the cake and spread chocolate buttercream in between as well as the top of the cake (it's a healthier chocolate buttercream recipe!)
(I halved the cake and spread Nutella instead and sprinkled the top of the cake with icing sugar - these two made the cake not so healthy anymore LOL)

 

 

This post is for Bake Along #60, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

 

 

HAPPY ANNIVERSARY, BAKE ALONG! MANY MORE BAKES TO COME :)

Chocolate Cakes - ABC September 2013 & Bake Along #51 Two Different Recipes, Two Different Results

I saw the bake for September's Avid Baker's Challenge  is chocolate bread. I saw Bake Along #51 is also chocolate cake
I didn't want to waste time, energy and the amount of dishes to wash, I baked them together, half recipe each LOL

First, Double Chocolate Zucchini Bread for Avid Baker's Challenge hosted by Hanaa

The use of zucchini made me so curious on the texture and taste. The cake was easy to make, too
I had a soft, very moist, fudgy and chocolaty bread, nobody would think there's vegetables in it :)
I, however, could smell it when the bread was just out from the oven, but when it's cooled completely, no smell could be traced anymore
The texture was so moist that I thought I underbaked it. Skewer test came out clean in the middle and sides of the bread, so I didn't think it's underbaked
The grated zucchini was pretty wet when I mixed to the batter though. I wonder if that's the reason...
Anyway, after the bread was completely cooled, the texture was better, not too wet anymore, but yes, it's rich, moist, fudgy and oh so chocolaty - that's the way I like it :)

Recipe is from King Arthur Flour
I followed exactly, halved the recipe, changed espresso powder to instant coffee powder and used Valrhona cocoa
Used 20x10cm loaf pan for half recipe, hence the short bread. Baking time was 60 minutes

This bread is for Avid Baker's Challenge (ABC)
To view other members baking this wonderful bread. We are currently baking from King Arthur Flour website. Want to join? Please contact Hanaa

Okay, now...
While the first chocolate cake in the oven, I prepared the second one - Chocolate Cream Pound Cake
Recipe is from the book Cake Keeper Cakes by Lauren Chattman for Bake Along #51, chosen by Lena from Frozen Wings

I got a very different cake from the first cake I made
This cake was dense and crumbly even though it's soft. Tasty and pretty light
I added three handfuls of semi sweet chocolate chips but somehow they all sunk to the bottom LOL
Ian chose this cake compared to the first one. He's always into lighter cake :)

What you need:
(half recipe)

3 tbsp unsweetened Dutch process cocoa powder
30ml heavy cream (I used cream)
1/2 cup plus 1 tbsp unbleached all-purpose flour
1/8 tsp baking soda
1/8 tsp salt
57g unsalted butter, softened
1/2 cups sugar
2 medium eggs
1/2 tsp pure vanilla extract

Method:

1. Preheat the oven to 170degC. Grease a 20x10cm loaf pan and dust with flour
2. Sift the cocoa powder. Place the cream in a microwave-safe measuring cup and heat until hot (mine was 15seconds, break then another 15 seconds) Pour the hot cream over the cocoa and stir and mash with a spoon to make a thick paste. Set aside to cool
3. Sift flour, baking soda and salt in a medium mixing bowl
4. Cream butter and sugar in a large mixing bowl until fluffy. Beat in the cocoa powder paste until smooth
5. With the mixer on low speed, add eggs, one at a time. Stir in the vanilla
6. On low speed add the flour mixture in 3 additions
7. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and skewer test comes out clean, about 1 hour and 10 minutes (mine half recipe was 50 minutes). Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Slice and serve
8. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days

 

 

The second cake is for Bake Along , a baking event organised by  Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids. This is our bake no.51 :)

 

Nutella Almond Cake (Nigella Lawson)

When Annie from Annielicious Food posted this cake, I knew this was the cake I would make for my sis' bday. She's a die hard fan of Nutella :)
Her bday was on June 1. Sorry sis for the late posting :P

I didn't decorate the cake, only poured the ganache on top and kept it refrigerated to set
Then the bday girl bought macarons from TWG for added kick. Yumz :P


The two pics below taken on the bday night during the singing and candle blowing :)

 

 

The rest of the pics below taken the morning after :)

 

Recipe originally adapted from Nigella Lawson's How To Be A Domestic Goddess book

What you need:

The cake:
6 large eggs, separated
pinch of salt
125g soft unsalted butter
400g Nutella
1 tbsp dark rum
100g ground hazelnut (I used almond)
100g dark chocolate, melted

The icing:
100g whole toasted hazelnuts - for decoration (I didn't use)
125ml whipping cream
1 tbsp rum
125g dark chocolate

How to make the icing:
In a saucepan, add the cream, rum and chopped chocolate, and heat gently under low fire
Once the chocolate's melted, take the pan off the heat, leave it cool down a bit and whisk until it reaches the right consistency to ice the top of the cake

How to make the cake:

1. Melt chocolate using double boiling method. Once chocolate begins to melt, stir it gently with spatula. When almost all of the chocolate is melted, lift up the bowl from the saucepan. Stir continuously until it is shiny, smooth and completely melted. Set aside and leave it cool before use
2. Prepare a 9 inch spring form tin, greased and lined (I used 8 inch and poured some of the batter in cupcake cases)
3. Preheat the oven to 180 degree
4. In a large clean bowl, whisk the egg whites and salt until stiff, but not dry
5. In a separate bowl, beat the butter and Nutella together, and then add rum, egg yolk and ground almond
6. Fold in the cooled melted chocolate, followed by a large dollop of egg white, stir well and then gently folding the rest of the egg whites in a third at a time
7. Pour into the prepared tin and bake it for 40 mins or until the cake's beginning to come away at the sides
8. Let the cake cool on a rack completely before you unmould them carefully. This is a damp cake, you might find it a bit difficult removing it from the tin
9. The cake will collapse a bit once it's cooled
10. Pour icing on the cake and keep it refrigerated to set
11. Decorate as wished

Not only the bday girl enjoyed this cake so much, the whole family did!

Bake Along #42 - Deep Chocolate Pound Cake

This cake is very compact and dense. That's the first impression I had in mind when I first tried it. But it's indeed moist and crumbly
Taste wise, I loved it. I didn't mind the honey taste in it. But texture, not really my kind of cake. Not my family, either. Moist, yes we like. But dense, not really
Nevertheless, I and Abby, my chocolate addict girl, did munch on this cake quite a bit :) DH ate a little, too. Ian had a bite and that's it LOL

Recipe is from HERE

What you need:

2 ¼ cups all-purpose flour

1 tsp baking powder

¾ tsp coarse kosher salt

¼ tsp baking soda½ cup sour cream (replace with yogurt) ½ cup whole milk

¼ cup unsweetened cocoa powder

¼ cup honey

2 tablespoons boiling water¾ cup sugar (reduced to 1/2 cup) ½ cup (1 stick) unsalted butter, room temperature

2 large eggs

1 teaspoon chocolate emulco

½ cup mini semisweet chocolate chips

Method:

1. Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk yoghurt and milk in small bowl

2. Add honey and water in a heatproof pan. Cook and stir as heating the mixture. Once combine, off the heat (no need reach boiling point). Add in cocoa powder and mix until smooth. Cool completely3. Using electric mixer, beat sugar and butter until light and fluffy. 3. Beat in eggs 1 at a time, occasionally scraping down sides of bowl
Beat in chocolate emulco. Add cocoa mixture; stir until smooth, occasionally scraping down bowl
4. Fold in flour mixture alternately with sour cream (yogurt) mixture in 2 additions each until just blended. Stir in chocolate chips
5. Pour batter into lined baking pan or muffins mould. Bake in preheated oven at 180C for about 45 minutes or until tester inserted into center comes out clean
6. Remove cake from pan and cool on wire rack

I'm submitting this post to Bake Along #42 organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

Devil's Food Cake For Mum's Bday

Baked this cake for my mum's birthday yesterday
She loves chocolate cakes, I baked devil's food cake with a very simple deco :)

Pic below taken last night :)

 

 

These two pics below taken this afternoon :)

 

 

A very easy to love kind of cake, the whole family enjoyed it so much :)

Recipe is from Small Small Baker, the texture is great, not too moist but not too dry, either
The recipe calls for taller two layered cake, I baked just half recipe with chocolate frosting on top

What you need:

(below is half recipe)

 

90g butter

190g caster sugar

2 eggs (60g each)

110g self-raising flour

40g plain flour

1/4 tsp bicarbonate of soda

35g cocoa powder

2 tsp dry instant coffee

60ml water

65ml milk

 

Chocolate frosting:

60g dark chocolate

60g unsalted butter

 

Method:

1. Grease 20cm round cake pans, line bases with paper; grease paper
2. Beat butter and sugar in small bowl with electric mixer until light and fluffy; add eggs 1 at a time, beating well after additions
3. Transfer mixture to large bowl, fold in sifted flours, soda and cocoa with combined coffee, colouring, water and milk, in 2 batches
4. Pour mixture into prepared pans; bake in preheated oven at 180C for about 45 minutes. Turn cakes onto wire rack to cool

Chocolate frosting:

1. Combine chocolate and butter in heatproof bowl over pan of simmering water, stir until smooth. Remove from heat. Cool at room temperature until spreadable, stir occasionally while cooling
2. Pour frosting over the cooled cake and spread evenly

Happy Birthday to my mum, I wish you only the best in everything, cos you deserve it
Love you! XOXO