Baileys Chocolate Cake

95 gr Cocoa powder ** (I used Valrhona)
300 gr Sugar
250 ml (1 cup) brewed strong coffee, can be hot or at room temperature
225 gr Butter, chopped
375 ml Baileys Irish Cream
2 eggs
1 teaspoon vanilla extract
250 gr Plain flour
1¼ tsp Baking Powder **
½ tsp Salt

Optional: Chocolate ganache topping or icing sugar

- Preheat the oven to 160 degrees Celsius.
- Combine the plain flour, baking soda and salt in a small bowl. Set aside.
- In a small pot, heat the mixture of cocoa powder, sugar, coffee and butter on medium heat, and whisk frequently until all the butter has melted, and the cocoa powder and sugar has dissolved.
- Pour the cocoa-coffee into a large mixing bowl and let it rest for 10 minutes to cool down.
- Stir in the Baileys. Crack in one egg into the cocoa-coffee mixture and whisk it in until it has been fully incorporated. Whisk in the second egg then whisk in the vanilla extract.
- Sift in the flour mixture and whisk in gently until all the flour has been incorporated. The cake batter will be thin (in liquid) and bubbly (because of the reaction between the baking soda and the cocoa powder).
- Pour the cake batter into the 8 inch square tin. Lift up the tin and drop it on the table counter-top gently 3 to 5 times to remove excess air bubbles.
- Bake the cake for 1hour. Cover the top of the cake with aluminum foil and continue baking for 30 minutes or until it cooked.
- Leave the cake to cool on a wire rack.
- Optional, spread with chocolate ganache or sprinkle with icing sugar before serve.

Note :
** If you use Dutch-Processed or Alkalized Unsweetened Cocoa Powder ( eg. Valrhona, Van Houten, Lindt or Poulain) use Baking Powder for this recipe. However, if you use Natural Cocoa Powder (eg. Helshey’s or Ghirardelli) you may substitute with Baking Soda. (Reference. JoyBaking - Cocoa Powder)

Green Tea Hokkaido Chiffon Cupcakes

Source : All that Matters via Dreamersloft (with minor modification)

3 Egg yolks
1/8 tsp Salt
25 gr Oil
25 gr Milk
1/2 tsp vanilla extract
32 gr Cake flour
8 gr Green tea powder
1/8 tsp baking powder (sift together with flour & green tea powder)

3 egg white
1/4 tsp cream of tartar
50 gr Caster sugar

150 gr Non-dairy whipping cream
75 gr Azuki Bean Paste

Some Icing Sugar/Snow Powder (optional)

- Preheat oven to 175
- In a bowl, whisk egg yolks with salt. Then add oil, milk and vanilla extract, whisk till well-blended.
- Fold in flour mixture and set aside.
- In another bowl, beat egg whites , sugar and cream of tartar to stiff peak.
- Scoop 1/3 of the egg white mixture to the yolk batter, fold well, then pour batter back to the remaining egg whites. Fold lightly till well-mixed.
- Fill baking cases till 90% of batter. Bake for 20 mins, then leave to cool.
- In a separate bowl, beat whipping cream till stiff.
- Use a straw to make hole into the chiffon cupcake.
- Pipe cream filling into hole and stop piping as soon as you see the cream excess out from the hole.
- Sieve snow powder on top (optional) and chill cake before serving

Yields : 8 cupcakes

I’m submitting this post to the Best Recipes for Everyone June 2015 Event  Theme : Secret of Chiffon &Roll Cakes organized and hosted by Fion of XuanHom’s Mom Kitchen Diary

I am submitting this post to “Cream – Little Thumbs Up” hosted by Diana of The Domestic Goddes Wannabe, organized by Bake for Happy Kids (Zoe) and MyLittle Favourite DIY(Mui Mui).

Meat Floss Seaweed German Cookies

These savoury cookies are very addictive. Just don’t realise it that I almost finished half of container by myself in one day. Thanks Baking Tai Tai for sharing this super yummy recipe.

Source : Baking Tai Tai

Ingredients: (with modification)
125 gr Butter
25 gr Icing sugar (shifted)
100 gr potato starch
100 gr plain flour
Combination 40 gr meat floss + 10 gr Korean salted seeweed

- Beat butter and icing sugar till fluffy and lighter in colour.
- Shift in potato starch and plain flour, mix well, then add floss & seeweed, mix well to form a soft dough.
- Roll into small balls (about 2cm in diameter), arrange on lined baking pan.
- Bake in preheated oven at 170 deg C for 20-25 mins,

Note :
I prefer my cookies to be crunchy at the outer part but still have melted in the mouth texture inside, therefore slightly modify on the flour composition and longer baking time. However, if you prefer the melted-in-the-mouth version, please visit here for the original version and step-by-step post.

Three Ingredients Chocolate Mousse

Love this recipe very much, so easy to prepare and taste super delicious.

Ingredients :
200 gr Dark chocolate ( at least 70% cocoa solids), chopped
500 ml cream (half use for chocolate & half whipped)
100 gr Marshmallow

Optional : Chocolate sponge cake (I put it in between the mouse)

- Melt chocolate, half the cream (250ml) and the marshmallows using double boil method, stir until melted and incorporated. Remove from heat, set aside and leave to cool.
- Beat remaining cream to soft peaks and fold through chocolate mixture.
- Pour into the mould and chill in refrigerator till set ( at least 6 hours before serving )

I’m submitting this post to the Best Recipes for Everyone May 2015 Event  Theme : My Favourite Desserts organized by Fion of XuanHom’s Mom and co-hosted by Aunty Young

Oreo Chocolate Layer Cake

Oreo and chocolate are the food that my boys never get bored of. I made the combination of both again into their special cake this year :)

Chocolate sponge cake (I used this recipe)
300 gr Whipping cream
6 pcs Oreo cookies (without cream), grounded

Chocolate paste:
100 gr Dark Couverture Chocolate
50 gr Whipping cream

Oreo cookies, grounded for the decoration (optional)

- Chocolate paste : Using double boil method, melt whipping cream and couverture chocolate until incorporated, set aside to cool.
- Whisk the whipping cream until stiff.
- Oreo cream : take 1/3 whipping cream mix with grounded 6 pcs oreo biscuits until incorporated.
- Chocolate cream : mix the chocolate paste with 2/3 of whipping cream.

- Divide cake horizontally into 8 layers (Using one recipe, I baked into 4 cakes 6 inch and cut half layers for each cake)
- Spread alternate layer with Oreo or Chocolate cream. Finally cover the cake with chocolate cream. Sprinkle the grounded Oreo for decoration.

Banana Marble Cake (Revisit)

This is my all-time favourite banana cakes. I love the fragrant and softness of the cake, some more with combination of melted chocolate in it ..... super yummy! Here, you can see I baked it for the first time, which I unintentionally baked in bigger tin that resulted in shorter cake.

Source : FRD_MakLang via HomeKreation

185 gr Butter
160 gr Sugar
3 Bananas – mashed
1 tsp Vanilla Essence
3 Eggs

250 gr Self-raising flour
¼ tsp Baking soda

100 gr Cooking chocolate – Melted
½ tsp Chocolate Paste (optional)

- Preheat oven to 180C
- Cream butter and sugar until pale & fluffy.
- Add in mashed banana & Vanilla. Beat in egg one by one.
- Fold in flour+baking soda mixture gradually until well mixed.
- Divide the batter into two portions, add one portion with chocolate & chocolate paste,
mix well.
- Pour alternately plain & chocolate portion into 8 inch greased tin.
- Bake for 50 mins or until cooked.

I am submitting this post to “Banana – Little Thumbs Up” hosted by Faeez of BitterSweet Spicy, organized by Bake for Happy Kids (Zoe) and My Little Favourite DIY(Mui Mui).

Crunchy Peanut Cookies

This year I baked 2 types of peanuts cookies, melted peanut butter cookies and crunchy peanut cookies. If you prefer melt in the mouth version, you may try this recipe, but if you prefer crunchy original taste of ground peanut cookies, you will like the below recipe :) 

Thanks Kimmy for sharing with us, it's yummy and addictive, just like eating real peanut :) I'm too lazy making the nuts from the scratch, I just bought ready ground peanut from uncle. who selling the pancake :) I found his ground peanut is very fragrant compare to the one bought off the shelf. 

Ingredients (with modification):
200 gr Gound Peanuts
200 gr Plain flour
70 gr Icing sugar
1/3 tsp salt
1/2 tbsp butter
50-70 ml Vegetable oil
1 egg - beaten for glazing

Method :
- Mix peanuts with sugar, salt and butter.  Mix well, then add in flour in batches.
- Combined well then gradually add in oil [you may need all the oil]. 
- The dough is ready once you can roll it into a ball and does not stick to the hand.  Rest dough for 30 minutes.
- Pinch a small piece and roll into a ball. Place on parchment paper, leaving some space in between.  Do the same until the baking tray is filled with dough.
- Press each ball lightly with the end of a chopstick.  Brush egg glaze evenly over peanut cookies.
- Bake in preheated oven at 180 degrees C for 12-15 minutes or until golden brown.
- Remove cookies to cool on wire rack before storing in airtight containers.  The cookies are very 'fragile', handle with care.

Yields : approx. 1 bottle 

I am submitting this post to :

#   My Treasured Recipes #5 Chinese New Year Goodies (Jan/Feb 2015) hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Chairmaine of Mimy Bakery

#   Cook & Celebrate: CNY organised by Baby Sumo from Eatyour heart out, Diana from Domestic GoddessWannabe and Zoe from Bake for HappyKids

Here, I would like to wish you