Swirl Chocolate Butter Cream Cheese Cake

Seriously this is so delicious! It is that buttery flavour of creamy buttery cake mix with bites of cream cheese hmmm....nothing gets better than this! so far is the best combination ever for butter cake i suppose.  For this bake, i created a simple swirl pattern with dollops of cream cheese on top.  Looks so much beautiful and adding a deliciousness to our eyes before we taste it! yeah!

SWIRL CHOCOLATE BUTTER CREAM CHEESE CAKE

Ingredients (A)
250g Cream Cheese ( room temperature )
60g Granulated Sugar
1 Egg
1tbsp Corn Flour
* Beat all ingredients until double volume and set aside.

Ingredients (B)
250g Golden Churn Butter
130g Granulated Sugar
4 large whole eggs ( or 5 medium eggs )
1tsp vanilla
200g cake flour ( reduce 4tbsp replace with 4tbsp coco powder )
5tbsp milk
1tsp chocolate paste

METHOD:
* Grease and line base & side 8" square pan.
* Pre-heated oven 160c ( i preheated my oven at 180c )
* Beat Ingredients (A) set aside.
* Ingredients (B) - Beat butter & sugar until double volume, add in egg one at a time follow with vanilla, mix and mix well.  Fold in sifted flours ( cake flour, coco powder ) into butter mixture mix well, batter might be little lumpy and its normal.
* Pour half of chocolate batter into pan, follow by 80% cream cheese layer on top of chocolate batter,  and pour the remaining chocolater batter on cream cheese layer. Last 20% cream cheese dollops on chocolate layer and use a toothpick swirl both cheese & batter together.
*  Bake at 180c 1hour 10 minutes in middle rack. Another 10 minutes moved to lower rack. ( Please note that if use a lower temperature to bake remember to longer the duration of baking )

PERFECT Japanese Cotton Cheesecake

20.09.2016 -  After many years of trying this temperature that temperature, many failures, wastage and a time that i totally stop baking this particular cake.. finally, this time with this method, my Japanese Cotton Cheesecake came out perfect!.

This is my 2nd attempt of using below method to bake, i finally get a smooth top perfectly, no cracks and shrinkage!!  I used steambake method instead of waterbath, i find that with this method, my cake bottom stay dry.  This is how my oven works, see below method of baking.

INGREDIENTS :
250g Cheese cream (room temperature)
6 egg yolks
70g sugar
60g butter
100ml fresh milk
1tbsp lemon juice
60g cake flour
20g corn starch ( can replace with potato starch )
1/4tsp salt ( if you used unsalted butter, u may omit this )
2tsp vanilla

6 egg whites
1/4 tsp Cream of tartar
70g Sugar

METHOD:
* Grease 8" round pan base and side, line grease paper base, side dust with flour.
* Double boil, melt cheese, butter, milk and sugar set aside to cool and add in egg yolks one at a time, vanilla, lemon juice mix well with balloon whisk.
* Sift cheese & egg mixture to free of lumps.
* Sift and fold in cake flour & corn flour slowly with a whisk.
* Beat egg white until soft to firm peak.
* Mix into batter 3 batches. 2 time with whisk, last with spatula.
* Pre-heated oven with waterbath 200c.
* Bake 200c 20 minutes ( center rack )
            160c 40 minutes ( lower rack )
            Off Oven closed door - 30 minutes ( with water tray inside )
            Bake again at 130c 10 minutes ( removed water tray )

Happy Baking!!

 

 So delicious!!!

          

Pandan Tapioca Pancake

I remember i had this before when i was a kid, when i saw this recipe by Kenneth Goh recipe here  I can't wait to try.  It turned out perfectly well and taste so delicious.  Really bring me back to childhood days.

Anyway, note that have to be little patience while cooking this pancake because it takes longer time to cook than expected. Here i share one of my done Pandan Tapioca Pancakes. I do not snap alot of pictures, too busy eating while cooking them...and thats all left!! hahaha

My Ultimate Carrot Cake with Raisin, Walnuts and Cream Cheese Frosting

ULTIMATE CARROT CAKE
RAISINS, WALNUTS & CREAMCHEESE FROSTING
INGREDIENTS
(A) wet ingredients
4 large eggs
180g brown sugar
2tsp vanilla
240ml oil

(B) dry ingredients
260g All purpose flour
1tsp baking soda
1 1/2tsp baking powder
1/4tsp salt
1 1/2tsp cinnamon powder

(C)
340g grated fresh carrot
100g toasted chopped walnut ( for cake & garnish )
1/4cup raisin ( soaked in juice / water )

CREAM CHEESE FROSTING
230g cream cheese, room temperature
Unsalted butter ( i omit butter )
Icing sugar to taste
1tsp vanilla
1tsp lemon juice

* Cream Cheese Frosting: In bowl beat the cream cheese on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat on low speed until fully incorporated and smooth.  Beat in the vanilla extract, and lemon zest.

METHOD:-
* Pre-heated oven 180c.  Grease bottom and side line with grease paper.
* Pre-heated oven toast walnuts 180c for 20mins. Let cool and chop coarsely, set aside.
* Soak raisin in bowl of warm water or juice.
* Peel and finely grate the carrots.
* In a separate bowl whisk Dry Ingrdients (B)
* Wet Ingredients (A) - In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add (A) with a spatula, mix well. With a large rubber spatula fold in the grated carrots and 80% chopped walnuts and 20% for garnishing.
* Bake for 1 hour, no more no less.
* Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
* To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake, garnish with toasted walnuts.
* Cover and refrigerate any leftovers.

Another Chocolate Cake solved my craving!!

29.10.2016 - This is awhile ago, sharing to you my another gorgeous dark chocolate cake pictures baking with the recipe here for cake http://amirahwaznahku.blogspot.co.id/2017/06/the-most-delicious-and-simplest-dark.html

Here is the Ganache Recipe

GANACHE RECIPE
170g dark unsweeten dark chocolate ( u can use any kind of chocolate you prefer )
150g whipping cream
* double boil both chocolate & cream, set aside to room temperature before use.

Happy Baking!!

  Look at that beauty!! 

 A bite of sinful chocolate goodness!!

 

The Most Delicious and Simplest Dark Chocolate Sponge Cake Ever!!

Since i have been experimenting so many chocolate recipes i can tell you that there is no other chocolate sponge cake recipe as good as this one!! 

This cake texture is spongy but not dry, not too heavy, not too airy, not too light, not too gooey, not too fudgy, not too dense or so whatever. It is just perfect! It is suitable with whipped cream frosting so as buttercream. 

When there is chocolate cake require or the desire of baking one chocolate cake, i do not need to seach high and low for any chocolate cake recipe, because i know i have the best chocolate cake recipe in my hand, yes this is the one im talking about.   I have been baking this chocolate cake like...countless time, its the most delicious and the most simplest chocolate sponge cake that i ever experienced, it a failproof recipe indeed.

 Couldn't resist the softness of the sponge blend in the dark chocolate richness ganache all mix well together in my mouth making magic!! So goodd.....

DARK CHOCOLATE SPONGE CAKE RECIPE
( 8" round cake pan )

4 egg yolks large
25g caster sugar
50ml vegetable oil
70ml water
1tsp vanilla extract
85g cake flour
25g dark cocoa powder
1 1/2 tsp baking powder
1/3tsp baking soda

4 egg whites large
55g caster sugar
1/4 tsp Cream of Tartar


CHOCOLATE GANACHE 
170g dark chocolate, coarsely chopped

150g whipping cream
* melt and let it set in room temperature before use

METHOD:-
- Line base of a 8" round pan with parchment paper. Do not line or grease the sides.
- Sieve cake flour, cocoa powder, baking powder and dash of baking soda. Set aside.
- Beat egg whites till foamy add in cream of tartar, until stiff peak set in the fridge for later use.

- Pre-heated oven at 170c

- Beat egg yolks until double and thicken.  Add oil, water and vanilla gradually just combined. Add in  flour with hand whisk till well combined. Do not over mix. Set aside.

- Mix meringue into batter.
- Pour batter slowly into the prepared round pan to get rid of air bubbles or just in case you are to fast pouring in the batter, you may tap the pan lightly after pouring batter to the pan.
- Bake in pre-heated oven at 170c for 45 mins, center oven.
- After cooked, insert a toothpick to the cake, when come out clean, its done.
- Remove from oven, let it cool for 10 minutes, after cake pull from side of the pan, you may unmould it.
- Slice horizontally into 3 layers. Pour ganache in the center of the cake, let it spread to the edges.
- Decorate as desired. Keep chilled in fridge.

 

Molten Lava Chocolate Cake

18.06.2017 - This is a Delicious, Perfect, Romantic, Sexy, Beautiful and a Simple cake to make for loved one's.  It just took me a very short time to prepared them.  You can double the recipe to have more servings.  This recipe yield 4 ramekin cups but i only managed 3 with my 3/4" round pan.  

So Delicious!!!

MOLTEN LAVA CHOCOLATE CAKE

INGREDIENTS

·         175g Dark chocolate, melted and cooled

·         2 Eggs, lightly beaten

·         25g Unsalted butter

·         25g Fine sugar

·         25g APF

·         1 tsp Vanilla extract

·         a pinch of salt

METHOD 

1.      Preheat oven to 200c. Get ready and grease bottom and side of 4 small ramekin cups, i used 3/4" x 3.  

2.      Beat butter and sugar together till light and fluffy.

3.      Add the beaten eggs gradually, beating all the time, then add the vanilla extract and salt, mix well. Sieve in the flour, fold well with a rubber spatula followed by the melted chocolate, fold well again.

4.      Divide among cups into half cup/pan. 

5.      Bake for 8-10, i bake up to 13 mins. ( Baking time is depends on the thickness of your batter filled in the pan/cup.  Pls check the runny batter consistency after 10 minutes baked, if it is still wobbly in the center and just set on the edge, stop baking. mine exactly 13 minutes. Pls note that the runny batter will continue cook inside when it removed from oven, so do not over baked the cake or it will turn into chocolate cake.  When cake is cooled, the runny batter will become thicken. ) Serve warm with whipped cream or ice-cream or just plain.

hmmmm...YUMMY!!

Light Cheddar Cheesecake (IV)

This is my no.4 Light Cheddar Cheesecake.  So far each with different temperature tested.  All tasted just the same with the same recipe but slightly different in texture.

The most airy and cottony ones goes to light cheddar cheesecake no.2.  The rest of no.1, no3 and  no.4 is light, texture like sponge cake almost to cottony, but well, i am very happy with 4 of them. All considered successful.

For this no.4 Light Cheddar Cheesecake, the temperature i followed Japanaese Cotton Cheesecake temperature at 200c 20mins, 160c for 40mins and 30mins off oven, 10mins 130c.  The cake has no cracks. texture spongy, taste delicious.

LIGHT CHEDDAR CHEESECAKE
6 slices of kraft cheddar cheese
100ml fresh milk
100g unsalted butter
6 egg yolks (large)
6 egg whites (large), cold from fridge
100g caster sugar
100g cake flour

Method:-

1. Line square pan with parchment paper, cover double aluminium foil around pan, set aside.

2. Place butter and tear up cheddar cheese slices in a bowl over a pot of simmering water, take a spatula / balloon whisk to stir until melt ( where u will see lumps ), melting the cheese might take a little while, so be patience.  After all melted, add in milk and stir until all melted and mixed together. Set aside to cool slightly before use.

3. Lightly whisk the egg yolks in another mixing bowl. Ladle big spoonful of the cheese mixture into the egg yolks. Mix well and then add in the rest and combine well.  Sift in the cake flour to mixture. ( You will get a very thick batter after flour mixed in and with lots of cheese lumps, sift the batter to get rid of all lumps before mix in egg white )

4. Preheat the oven to 180C with a water bath. ( pls see the above temperature i used to bake this cake not used one temperature )

6. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks. Use a whisk, mix 1/3 of egg white into cheese mixture, mix to combine and till light.

7. Gently fold in the balance egg white mixture with a spatula, mix well.  Pour the batter into the prepared pan and smooth out the surface.  9" x 9".

8. Bake the cake in the oven at 150c for 60 minutes in lower rack or till the tester comes out clean.

9. Let cake sit inside the oven for 5mins with oven door ajour. Remove from oven, immediately remove cake from cake pan, cool on wire rack.

YUMMY at least i satisfied my brunei cheesecake craving