Friday, May 16, 2014

Dark Chocolate Cake for Double Celebration!

10.05.2014 - Nongsa, Batam.  10th May is my son 4 years old 3 months birth-date as we do celebrate every month just for fun.  Coinsequently the next day 11th May is Mother's Day.  So i make a delicious sinful chocolate cake to celebration these two occasion.  I have come out with 2 different designed for 2 different celebrations.  Its simply fascinating!!  The cake is set the next day on the 11th which i find it taste even better!

I used the same chocolate recipe that i have posted recently for my anniversary.  I knew this recipe won't disappoint me and i can imagine, enjoying a slice of this homemade rich chocolate cake with a fantastic chocolate ganache only happen with this recipe. :)

This cake is a true indulgence, everyone loves it.

 on the 11th for my mother's day celebration! :) haaaa.....decorated with some fresh flowers on top.  Its so beautiful as i love flowers. people never really appreciates these little flowers in the garden.  I cleanse them viola! its so lovely on my cake!! absolutely gorgeous! 

On the 10th evening, the cake is ready for my son Birthdate celebration ! :) i just sprinkle with some edible decorative candy stars on top and 4 candles. 



Ingredients:
(make one 9" round cake pan )

INGREDIENTS FOR CHOCOLATE CAKE
4 large egg yolks
25g caster sugar
50ml vegetable oil
70ml water
1 teaspoon vanilla extract
85g cake flour
25g dark cocoa powder ( = 2 tbsp full )
1 1/2 teaspoons baking powder
1/3 teaspoon baking soda dash of baking soda only

4 large egg whites
55g caster sugar ( = 4 tbsp full )
i added pinch spoon of cream of tartar equal to 1/4 tp

FOR CHOCOLATE GANACHE
170g pouring cream
170g dark chocolate, coarsely chopped


Method:

Line base of a 9" round pan or 7" round pan with parchment paper. Do not line or grease the sides.

Sieve together cake flour, cocoa powder, baking powder and baking soda. Set aside.

Place egg yolks in a mixing bowl. With a ballon whisk, whisk the yolks a little. Add in sugar and whisk till the mixture turns pale and thickens.  Add in vegetable oil gradually, whisking at the same time till the mixture combines.  Add in water gradually, whisking at the same time till the mixture combines. Add in vanilla extract, whisk to combine. Sieve over the flour mixture and whisk till the flour is fully incorporated. Do not over mix. Set aside.

In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy.

Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.   Pour batter into the prepared pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

Bake in pre-heated oven at 170 degC for 45 mins, bake cake in the middle oven.

Toothpick inserted into the centre comes out clean, when lightly pressed the cake will spring back. Invert the pan immediately and let cool completely before unmould. To release the cake from the pan, run a thin-bladed knife or a off-set spatula around the inside of the pan.

to make chocolate ganache:
Place cream and chopped chocolates in a bowl. Set it over a saucepan of simmering water.  Stir the mixture gently with a spoon till the chocolate melts and mixture becomes smooth.  Remove from the bowl from the saucepan. Use immediately.

to assemble:
Slice the cake horizontally into three layers. Place a layer of sponge cake on a cake board. Spoon about 4 heaped spoons of the chocolate ganache onto the surface. Spread evenly with a spatula. Repeat with the second layer of sponge cake. Place the third layer and spoon the remaining ganache over the top and spread it over to the sides. Smooth the surface evenly with the spatula. Decorate as desired. Keep chilled in fridge.










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