Chocolate Fudge Cake

I made this cake some time ago, but not chance yet to post it. Here, I am submitting this post to AspiringBakers #18 : Layers of Love(April 2012) hosted by Sam of Sweet Samsations



Source: Aunty Yochana with modification via Amanda

Ingredients:

A:

30 gr Cocoa powder
120 gr Warm water

B:

3 Egg Yolks
50 gr Sugar
120 gr Self raising flour
½ tsp Baking powder
½ tsp Baking Soda
50 gr Oil
1 tsp Vanilla Essence

C:

3 Egg Whites
¼ tsp Cream of Tartar
60g Sugar

Ganache:

200 gr Chocolate Converture

170 gr Whipping Cream

30 gr Butter

Ferrero Chocolate for decoration (optional)

Method:

- Preheat oven to 160 C.

- Mix together all ingredients in (A) in a bowl.

- Mix together all ingredients in (B) in another mixing bowl, stir till smooth.

- Add Cocoa mixture into egg yolk mixture and stir together till smooth.

- In separated bowl, whisk egg white until foamy, add in sugar, whisk until stiff (soft peak).
- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well

- Pour into 8 inch pan ( here I used 6 inch pan, so I can get higher cake :) )

- Bake for 50 – 60 mins or till an inserted skewer comes out clean. Leave it cool

- For GANACHE: Heat up the whipping cream until hot (but not boil), pour in the chocolate and stir until chocolate melt, then add in the butter. Stir till smooth and let it set or easily spreading.

- To assemble the cake: Slice sponge cake into 3 layers. Spread ganache on every layer and cream the whole and decorate as desired :)

Birthday Cake - 2012

I never realised the time fly so fast that I already missed out last two month events :(  So... when I made this birthday cake for my younger boy for his celebration at kindergarten , so coincidence that I won't missing in action again for this month event :)    Here I would like to submit this post to AspiringBakers #18: Layers of Love (April 2012) hosted by Sam of Sweet Samsations.

 

The cake consist of :

A. Chocolate Sponge Cake

B. Vanilla Sponge Cake

C. Swiss Meringue Buttercream –  great recipe with full pictures adapted from Wendyywy

D. Chocolate Picture Transfer Sheet –  useful tutorial with pictures adapted from Happy Flour

CHOCOLATE SPONGE CAKE :

from my favourite swiss roll recipe

Ingredients:

70 gr Boiling water

25 gr Cocoa Powder (here I used mixed of both)
20 gr Sugar

4 Egg yolks
15 gr Sugar
50 gr Oil
50 gr Cake four

3 Egg whites
50 gr Sugar

Method:

- Shift cocoa powder and sugar in bowl, then pour in the boiling water and stir well incorporated.
- Preheat oven 200 deg C.
- Hand whisk egg yolks and sugar until pale. Add in oil & the cocoa mixture, mix well.
- Fold in cake flour until combined.
- In separated bowl, whisk egg white until foamy, add in 50gr sugar, whisk until stiff (soft peak).
- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Pour into tray (12"x12"x1") and bake for 10-15 mins.
- Leave to cool on a wire rack


 

VANILLA SPONGE CAKE :

adapted from Keiko - OKASHI – Souffle Roll Sponge

Ingredients:
1 Egg
3 Egg Yolks
1 tsp Vanilla Extract

35 gr Unsalted Butter
60 gr Cake Flour
60 gr Fresh Milk

3 Egg Whites
85 gr Fine sugar

Method:

- Preheat oven 180 deg C (my oven I baked in 200C)

- Combine egg, egg yolks and vanilla in a small bowl and beat lightly. Set aside.

- Place butter in a small saucepan and heat gently until melted. Add flour to melted butter and cook through. Transfer the mixture to a mixing bowl, then add egg mixture a little at a time with a spatula till a smooth batter. Add milk and mix to incorporate. Strain the batter and set aside.
- Whisk egg white in a clean bowl and beat till foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat till stiff peak.
- Add 1/3 meringue into egg yolk mixture and fold in lightly, then add remaining meringue and fold till just incorporated. Pour batter into the prepared pan (12"x12"x1") and spread evenly with a scraper.

- Bake for 15-20 mins and leave to cool on wire rack.