6 Layers Dark Chocolate Cake

27.04.2017  This is a special request from my little cutie pie a chocolate cake with white cream* he means whipped cream lol* and so i come out this idea of making him a big 6 layers chocolate cake with whipped cream filling inside out.

Im using my regular chocolate cake double the recipe.  This chocolate cake so far is the best not too sweet for me.  Before i decided to use this recipe again, i have been searching for some chocolate cake recipes however still end up using the same one that never fail me. :) The best part of this cake is Not Overly Sweet! Love it!

6 LAYERS CHOCOLATE CAKE RECIPE
( 2 x 6" round cake pan )

8 egg yolks large
50g caster sugar
100ml vegetable oil
140ml water
2tsp vanilla extract
170g cake flour
50g dark cocoa powder
3tsp baking powder
dash of baking soda

8 egg whites large
110g caster sugar
1/4 tsp x 2 Cream of Tartar

WHIPPED CREAM 
1 1/2 cup non dairy topping, whipping cream ( whip til stiff set aside )

CHOCOLATE GANACHE 
50g dark chocolate, coarsely chopped

50g whipping cream
* melt and let it set in room temperature before use

METHOD:-
- Line base of a 6" 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.
- 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.
- Slice horizontally into 6 layers. Frost cake whipped cream, top with chocolate ganache.
- Decorate as desired. Keep chilled in fridge.

Yam Swiss Roll

21.05.2017 - Purple Purple Purple..... love purple. I have got this lovely Taro Paste which i just bought and how i love the fragrance that makes me think of something to bake and so i thought of making a simple Swiss Roll.  The sponge cake so soft and fluffy! it was a success creation! The only thing i wasn't really like about is my sugar measurement not to my liking, it was too sweet for me, to those who love sweet, i think that sweetness level wouldn't be a problem, but for me i will definitely reduce sugar the next time, i will go for 35-40g :)  

Back to the paste issue......I seriously like this brand "MAGLAM" very much, it is so thick, concentrate and the fragrance is so nature and strong.  If you ever find this brand the nearest to you, get all of these flavours to stock for future use.  So far its the best paste i have ever discovered.  I've got Coffee Mocha, Chocolate, Pandan Wangi and the latest addition is the Taro/Yam flavour.... *hahaa... < *L*>  You can use this in any pastry making like bread, cake, ice cream, kueh, frosting, crepes, waffles, pancakes etc....etc Its very useful indeed.

Little bit about my baking pan, I have a small oven, so my oven can only fit in 11" x 8.5".  As you can see my Swiss Roll does look smaller, thicker, not so much rolls..  If you have a bigger oven, you can used a pan size 11" x 14" and the swiss roll will definitely looks better, thinner and could make more rolls with it. :)

Anyway, I hope all of you will try out my recipe! Good Luck and Happy Baking!!

YAM SWISS ROLL
4 medium egg yolks
60g caster sugar ( separates sugar into half for egg whites )
33g oil
40ml fresh milk
1tbsp Taro/Yam Paste ( could add more for darker color and stronger flavour )
Purple Coloring ( optional )
67g All Purpose Flour ( sifted ) ( if you use cake flour, you can skip BP )
1/2tsp Baking Powder

4 medium egg yolks
1/4tsp Cream of Tartar
half sugar from 60g above

SWISS ROLL FILLING
3/4 cup Whipping Cream ( May use 1 cup for bigger swiss roll and add in some cooked yam cubes )
* Whipped cream to stiff peak, set in the fridge for filling and decoration.

DECORATION ( you can decorate your own desire )
Pipping Gel
Strawberries
* I use store bought clear pipping gel, added few drops of purple food coloring.  You can add any color of your desire. If you do not have pipping gel available the nearest to you.  Here is the link how to make piping gel your own as easy as 123 :)

Method:-
* Grease and line a rectangle 11" x 8.9" pan, set aside.
* Beat white and sugar til stiff peak and set aside for later use.
* Beat egg yolks and sugar till light to double volume,  sift in ( flour+BP) with a hand whisk slowly ( Do not over mix ) and mix ( oil, milk and paste ) with a balloon whisk slowly until well combined.
* Mix in meringue into 3 batches, 1st fold in 1/3 portion with hand whisk until all combine, 2nd fold in 1/3 portion mix gently and is ok if u see some meringue not totally mix through but continue add in the last remaining portion, fold with a spatula gently until all combine.
* Preheated oven at 180c, bake for 25 mins center oven.
* When its done, removing cake from oven, wait for few minutes, removed cake from pan and carefully remove the baking sheet and roll up the while its still warm. skin side up. Let it cool on the rack.
* When it is cool, unfold the cake and fill in whipped cream and gently roll it back, keep in fridge and let it chill at least 2 hours before serve.

My morning Breakfast :) with extra strawberries to balance out the sweetness... hahaha..

Dark Chocolate Sponge Cake for Deedat 3years 11months Birth-date

10.01.2014 - Nongsa Batam.  Celebrating his monthly birth date because next month 10th Feb he will turn 4 years old.  We might not be celebrating anymore, he seems like getting bore with cake!! :) LOL its a good thing. because we don't know when we will stop celebrating every month, so maybe is time to stop celebrate it after he turned 4. Here i make a Chocolate Sponge Cake frosted with whipping cream.  

Ingredients:-

4 egg yolks (large)

20g caster sugar

50g corn oil

60g milk

15g dark cocoa powder

75g cake flour, ( i use normal flour added 1tsp baking powder )

4 egg white (large)

1/4tsp lemon juices or 1/4tsp cream of Tartar  ( I used only lemon juice)

60g caster sugar

Method

1. Lightly whisk egg yolk with sugar. ( i beat till lemony color )

2. Add in corn oil, stir to combine.

3. Add in milk, stir to combine,then add in cocoa powder, mix well.

4. Add in cake flour, mix well, set aside. ( add 1ts baking powder )

5. Add lemon juices into egg white, beat till foamy.

6. Gradually add in sugar, beat till stiff peaks (十分发 / 硬性发泡)

7. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.

8. Fold the balance of egg white mixture into egg yolk mixture using a spatula, combine well.

9. Pour batter into the pan (do not need to line with baking paper and do not use a non-stick pan), bake at pre-heated oven at 140c for 25mins (at lower rack) i preheated at 150c bake 7mins and increase to 180c bake for 10mins lower down to 150c again for 5mins and increase again to 180c 5mins bake on centre oven, total time i put 25mins increase again another 7mins means 32mins

then increase to 170C and continue to bake for 25mins. Remove cake from oven and cool on a wire rack (don't need to invert the cake). Once cake is slightly cool down(10-15mins), remove cake from cake tin (use a think and flat spatula to run around the side and bottom of the cake pan) and let it cool completely on a wire rack.

NOTE

if you want to make a normal vanilla sponge cake, replace chocolate emulco with vanilla essence, and omit cocoa powder and add back 15g of cake flour to become 90g cake flour.

So yummy Chocolate Sponge Cake!!