To all chocolate lover like me, another tasty recipe that yield moist, light & fluffy chocolate chiffon cake, shared by Hearty Bakes, and here I am submitting Aspiring Bakers #7 – Chocolate Delight (May 2011).
Source : Chiffon Cake Book via Hearty Bakes.
100 gr Couverture Chocolate (chopped)
10 ml Corn oil
3 Egg yolks
20 gr Sugar
40 ml Water
60 gr Cake flour
10 gr Cocoa powder
½ tsp Baking powder
5 Egg whites
2-1/2 tbsp Choc-chips
- Double boil to melt (A). Stir till smooth.
- Preheat oven to 170 deg C
- In another bowl, whisk (B) till pale in colour. Add in melted choc (A) mixture, add (C) stir till combine.
- Add in (D), fold till mixture well-mixed.
- In another bowl, whisk egg whites till frothy, add sugar. Whisk till soft peak.
- Fold gently 1/3 whites with chocolate mixture, then fold it back to balance of whites.
- Add in (F) to the batter, mix well.
- Pour batter into 7” cake pan or 20 inch chiffon tube pan.
- Bake for 40 mins or until cooked.
- Remove from oven, invert cake onto table until completely cooled.
I love chocolatey / dark colour of chocolate cake, however, here mine not so dark compare to hers. Anybody maybe would like to share on your experience or tips on how to get a darker chocolate cake.
PS: She used Varlhona Bitter chocolate while I used Couverture chocolate.
I knew I had to bake it when I saw it on Roz's blog. Finally, I baked this cake Last Saturday, brought it to RC’s house as she had small gathering events. Everyone love the cake, so do I :) The cake was soft & moist. Thanks Roz for sharing this wonderful recipe.
I am submitting this to Aspiring Bakers #7 – Chocolate Delight (May 2011)
185 gr Butter
160 gr Sugar
3 Bananas – mashed (I used 200 gr)
1 tsp Vanilla Essence
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 & Emulsifier. 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,
- Pour alternately plain & chocolate portion into 8 inch greased tin.
- Bake for 50 mins or until cooked.
I baked in wrong size tin (11 inch) …. but definitely bake this again in correct size tin :), so ... to be able get a nice high & visible marble cake :)
Just want to share on the chocolate sponge cake that I recently used for my last baking on Oreo Cheese Chocolate Layer Cake and Cake Pops. I like the cake, cause it soft, fluffy & have spongy texture. You may also see Nasi Lemak Lover and Kitchen Corner on their sharing for this cake :)
I am submitting Aspiring bakers #7 – Chocolate Delight (May 2011)
Source: FoodHouse8 via Everything4Sweets
32 gr Vegetable Oil
21 gr Cocoa powder
203 gr Whole eggs
32 gr Egg yolks
135 gr Caster sugar
1 gr Salt
21 gr Glucose
106 gr Cake flour (I substituted 10 gr cocoa powder to get darker cake)
1 gr Baking soda
21 gr Milk
- Warm vegetable oil and mix in cocoa powder until well mixed and dissolved.
- Preheat oven to 180C
- In a large mixing bowl, beat whole eggs, egg yolk, caster sugar and salt and beat on high speed until foamy and about doubled in volume.
- Add in glucose and continue beat on medium speed until ribbon stage.
- Sift flour and baking soda over beaten egg mixture. Mix in flour on low speed for 3 seconds just to combine most of the flour. Fold in any remaining traces of flour with rubber spatula.
- Take 1/3 of the batter and add it into the cocoa powder-vegetable oil mixture to lighten the mixture, mix well. Pour in the chocolate mixture to the remaining batter, together with the milk and fold until well incorporated.
- Pour in a 9” round pan and bake for 35 minutes or until cook.
Here is the tutorial video:
Talking about great combination! Who can really resist when chocolate, cheese & durian all mixed in together. I bookmarked this recipe sometimes ago, made it to let my family and friends tasted it. It was delicious, everyone just love it! Thanks to Ellena - Cuisine Paradise for her heavenly match recipe that now I have a chance to present it to you :)
I am submitting Aspiring Bakers #7 – Chocolate Delight (May 2011)
Ingredients For Crust:
225-250 gr Oreo biscuit, finely crushed
150 gr Unsalted butter, melted and cooled
- Use a large sheet of aluminum foil to wrap the base of a 7" x 7" square cake ring.
- Slowly drizzle in the melted butter into the biscuit crumbs then stir till the mixture it's almost combined press into cake ring and chill in the fridge until firm. (or put in the freezer about 30 mins).
Ingredients For Durian Fillings:
50 ml Boiling water
1 Tbsp Gelatin powder
250 gr Cream cheese
70 gr Caster sugar
250 gr Durian flesh
125 gr Plain yogurt
200 gr Non-dairy Whipping cream
- Dissolved the gelatin powder in 50ml boiling water and set aside.
- Beat the cream cheese and sugar until creamy and light, then add in the durian flesh and continue to beat until well combined.
- Next pour in the melted gelatin mixture and yogurt then stir till combined.
- Lastly pour in the whipping cream and slowly stir till the mixture is creamy and well mixed (if you prefer smooth texture, I would suggest mix it with mixer).
- Pour the mixture into the prepared biscuit base tin and chill for at least 3 hours or overnight then proceed to the chocolate fudge.
Ingredients For Chocolate Fudge:
150 gr Semi bitter dark chocolate
100 ml Whipping cream
30 gr Unsalted butter
- Put all the ingredients in a pan/glass bowl over boiling water (or double boiler).
- Whisk the ingredients for 5 minutes or so until the fudge is smooth and glossy.
- Let the warm fudge cool down to room temperature before pouring into the firm cheesecake top and tap the cake a few times to release any air bubbles.
- Put it back into the fridge and let the chocolate fudge set for about an hour or so before cutting into slices and served.
Wow! How time flies, now we are in Aspiring Bakers #7 …. Yeah!!!Thanks to Jean from Noms I must that we all successfully said CHEESE, and it’s time for us now to indulge this month into .... chocolate delight.
I am hosting the Aspiring Bakers #7 – Chocolate Delight (May 2011), please do join in the fun and give your support for this event :)
If you are interested to find out what's on the previous ”Aspiring Bakers #6 – Say Cheese” entries, you can refer to the link HERE which is hosted by Jean from Noms I must.
Who can join?
Everyone! (if you do not have a blog, just send me a photo and recipe of your bake)
How to join?
You can make any chocolate related to bakes, hot or cold desserts for the month of MAY 2011.
Post it on your blog between 01 May 2011 to 31 May 2011.
Your post must include the recipe or link to the original recipe. If you are using a recipe from a book, please include the title of the book too.
Any entries that are posted outside the date range will not be accepted.
Any entries that do not include a recipe or link to the original recipe will not be accepted too.
Please mention that you are submitting your post to
Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted and link to this page.
Entries will not be accepted if the above title is not included.
Email to firstname.lastname@example.org in the following format:
Your name or nickname:
Your blog name: (omit this if you do not have a blog)
Name of your bake:
URL of your post:
Attachment of your photo in your email (One photo for each entry and to be less than 500kb).
Please email for each entry. Put "Aspiring Bakers" as your email subject. You can submit more than 1 post.
In conjunction for my hosting of May “Aspiring Bakers – Chocolate Delight” theme, there is a small giveaway
"100 Best Delicious Chocolate" recipe book for ONE lucky winner (open to Singapore & Malaysian addresses only).
Each participant can submit more than one entry. Each entry provides you one chance to win in the lucky draw. The lucky winner will be announced on 02 June 2011.