10.06.2017 - If you love heavy, thick, fudgy, gooey, dark chocolate cake, this is the Perfect Cake for you. I personally hate overly sweet cake, so i created this cake with the right amount of sweetness level. Its just perfect, you do not feel like eating sugar like any other old fashion dark chocolate cake.
DARK CHOCOLATE CAKE
(A)
1 3/4 cups + 6tbsp APF / Cake Flour
1 cup caster sugar
6 tbsp Dark Coco Powder
1 1/2tsp Baking Powder
1 1/2tsp Baking Soda
1tsp Salt
(B)
2 eggs
1 cup Milk
1/2 cup Oil
2tsp Vanilla
(C)
1 Cup Boiling strong coffee ( 2 sachets Nescafe = 4g )
MINT SWISS MERINGUE RECIPE
400g Unsalted Butter
4 egg whites
100g sugar
2tbsp corn syrup
2 1/2tsp Mint Flavour
Green coloring
CHOCOLATE GANACHE
100g Dark Chocolate
100g Non-dairy Whipping Cream
METHOD:
* Line base 2 x 8" round pan and grease and dust with flour
* Sift (A) dry ingredients, in a mixing bowl mix well with a hand whisk.
* Add (B) wet ingredients, into dry ingredients mix well with hand whisk.
* Beat batter in a mixer for 2 minutes, Fold in (C) slowly and mix well with a whisk.
* Pour batter into 2 separate pans.
* Bake at 180c for 30 minutes.
* Insert toothpick to check. When its cooked, remove from oven cold on wire rack for 20mins, remove cake from pan.
* To make SMBC - Double boil egg whites, corn syrup and sugar, whisk till sugar melt, removed egg whites, beat on high speed until peak and add cold butter, keep beating until it has become smooth cream. Add Mint Flavour mix well. Separates half portion of white SMBC for cake filling, another half add 2 drips of green coloring for cake frosting.
Happy Baking!!
DARK CHOCOLATE CAKE
(A)
1 3/4 cups + 6tbsp APF / Cake Flour
1 cup caster sugar
6 tbsp Dark Coco Powder
1 1/2tsp Baking Powder
1 1/2tsp Baking Soda
1tsp Salt
(B)
2 eggs
1 cup Milk
1/2 cup Oil
2tsp Vanilla
(C)
1 Cup Boiling strong coffee ( 2 sachets Nescafe = 4g )
MINT SWISS MERINGUE RECIPE
400g Unsalted Butter
4 egg whites
100g sugar
2tbsp corn syrup
2 1/2tsp Mint Flavour
Green coloring
CHOCOLATE GANACHE
100g Dark Chocolate
100g Non-dairy Whipping Cream
METHOD:
* Line base 2 x 8" round pan and grease and dust with flour
* Sift (A) dry ingredients, in a mixing bowl mix well with a hand whisk.
* Add (B) wet ingredients, into dry ingredients mix well with hand whisk.
* Beat batter in a mixer for 2 minutes, Fold in (C) slowly and mix well with a whisk.
* Pour batter into 2 separate pans.
* Bake at 180c for 30 minutes.
* Insert toothpick to check. When its cooked, remove from oven cold on wire rack for 20mins, remove cake from pan.
* To make SMBC - Double boil egg whites, corn syrup and sugar, whisk till sugar melt, removed egg whites, beat on high speed until peak and add cold butter, keep beating until it has become smooth cream. Add Mint Flavour mix well. Separates half portion of white SMBC for cake filling, another half add 2 drips of green coloring for cake frosting.
* To make Ganache - Double boiler, melt chocolate & cream mix well and set aside to room temperature before use.
* Slice 2 cakes horizontally total of 4 layers, fill white SMBC. Frost with green SMBC. Chilled for 10-15 minutes. If you want a proper nice drips, pour ganache with a teaspoon around the edges set to chilled for 5 minutes and pour the remaining ganache in center spread slowly to the edges and do not allow to drip more. However you may do another way round if you do not mind the drips in nature way covering the cake, pour ganache in center let it spread to the edges and allow it to drip down to cover cake.Happy Baking!!
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