Posts Tagged With 'chocolate cake'

  • Jun
  • 22
  • 2017

Chocolate brownie mousse cake

 

RECIPE FOR CHOCOLATE BROWNIE MOUSSE CAKE
Adapted from Rasa Malaysia & Life Love Sugar
Makes: 12 slices
Bake time: 55 mins

Brownie:

280g dark cooking chocolate (broken into pieces)
100g Butter
100g Brown sugar
2 Eggs
70g  Plain flour

Butter cake:

1 tsp + 1/8 tsp powdered gelatine
1 1/2 tablespoon water
250g dark chocolate chips
2 1/4 cups heavy whipping cream
1/4 cup powdered sugar

 

Method:

1. Preheat oven to 180C/350F. Grease a 9 inch springfoam pan and line the bottom and sides with baking paper.

2. To make brownie base, melt chocolate and butter over low heat. Remove and leave to cool slightly. Stir in brown sugar until blended. Add in egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes. Remove and cool.

3. In a small bowl, sprinkle the gelatine over the water, let stand for about 5 minutes.

4. Place the chocolate chips in a medium bowl .Set aside.

5 . Microwave 3/4 cup of heavy cream until it comes to a full boil. Then add the gelatine mixture to the heavy cream and whisk until dissolved.

6. Pour hot cream over the chocolate chips and let sit for about a minute. Whisk until chocolate is melted and mixture is smooth. Set aside, cooling for about 5 minutes.

7. Whisk remaining 1 1/2 cups heavy cream at high speed with a mixer until it begins to thicken

8. Add powdered sugar then continue to whip until stiff peaks form.

9. Fold about a third of the whipped cream to the lightly cooled chocolate mixture until well combined.

10. Add remaining whipped cream and fold in until well combined.

11. Spoon chocolate mousse evenly over the brownie base and spread evenly. Optional: Decorate the top with some extra whipped cream or with strawberries if you wish.

12. Place in refrigerator for about 2-3 hours, until completely firm. Preferably overnight.


  • Jan
  • 30
  • 2016

jaffa mousse cake

 

JAFFA MOUSSE CAKE RECIPE

Cake Base
Adapted from, myself! Literally just tasted and go!

Ingredients

1/2 cup flour
1/2 cup almond meal
1/4 cup sugar
60g melted unsalted butter (more or less)
pinch of salt

Method

  1. Preheat oven at 160 degrees, fan forced. Line the bottom and sides of a pan with baking paper.
  2. Mix all the ingredients in a bowl, then press into the pan base. Bake for 10minutes. Cool.

 

Chocolate Jaffa Mousse
Adapted from My Kitchen Rules, with slight changes

Ingredients

225g dark chocolate
1 sachet of gelatine, mix with 1/4cup boiled water
300ml thickened cream
1 tbs orange juice, squeezed and sift pulp out
3 tsp orange essence (more or less to taste)

Method

  1. To make mousse, melt chocolate in a heatproof bowl over a saucepan of simmering water. Set aside.
  2. In a small saucepan, bring 1/4 cup water to a boil and mix in gelatine until dissolves. Let it cool slightly.
  3. Meanwhile, whip the cream until soft peaks form.
  4. Add the gelatine into the chocolate mixture.
  5. Add orange juice and essence to whipped cream and mix evenly.
  6. Then gradually fold in the cream into the chocolate gelatine mixture.
  7. Spread over cooled cake in pan. Refrigerate for 3 hours or until set.

 

 


  • Jan
  • 06
  • 2015

chocolate mud cake

Ever since my sister introduced me to this mud cake, o-em-gee!! Like seriously out of this world good. Just look at the ingredients, no wonder it tastes amazing… loaded with real chocolate, sugar and butter! When she first made it for me, I ate without any guilt. Now that I made it and know whats inside, I could only have a bite…hehe But on a serious note, if you want to indulge and make it for an occassion, THIS is the chocolate mud cake to make. TRUST ME on this!

And this cake was what I made for a friends farewell party.

^Please excuse the bad photo quality. I was cutting it during the event and kids were all next to me hassling for a piece lol. This was the best pic I could take. Photo does not reflect how moist the cake actually is.

 

RECIPE FOR CHOCOLATE MUD CAKE
Adapted from thrumykitchenwindow

Ingredients for cake

250gm butter
250gm dark cooking chocolate
2tbsp instant espresso coffee powder
150gm self-raising flour
150gm plain flour
60gm cocoa powder
1/2tsp bicarb soda
550gm caster sugar
4 eggs
2tbsp vegetable oil or light olive oil
125ml milk

Ingredients for chocolate ganache
150gm dark cooking chocolate
60gm melted unsalted butter

 

Method:

1. Grease a deep 23cm round cake tin. Line the base and sides with baking paper, making sure the paper extends well above the top of the tin.

2. Dissolve the coffee in 185mls hot water. Put the melted butter, sugar, melted chocolate and dissolved coffee in a mixing bowl and stir until corporated.

3. Dry ingredients: Sift the flours, cocoa and bicarb of soda into a large bowl. Make a well in the centre.

4. Add the combined eggs, oil and milk; using a large spoon or spatula mix well into the dry ingredients. Add  half the cooled melted chocolate mixture (from step 2); stir well till there are no lumps.  Add the remaining half; make sure the mixture is well combined.  It should be of a pourable consistency.

5. Pour the mixture into the carefully lined cake tin. Place into a preheated oven set at 130 – 150degrees celcius. No higher.  It should be baked long, slow and low heat. Bake for approx 1 3/4 hours. It is not unusual for the top of the cake to develop a crust or for the centre to be slightly sunken. Place the cake on a rack; leave in tin until completely cold. Once cold; cover securely with a tea towel.  Leave overnight.

6. Turn cake out, remove all of the lining. Examine the cake. You want a level cake when it comes to decorating; therefore if it is not even it may be necessary to slice off some of the crusty bits until it is level with the centre of the cake. Sometimes the cake may have a slight rise. In this instance simply cut off the risen bit in the centre. Sometimes you won’t have to do a thing.

7. Once you have achieved a flat, top surface, turn the cake upside down. It is wise to do this on the serving plate with some cutouts of baking paper around the edges and under the cake. This alleviates any messiness and once the icing becomes firm, the baking paper can be removed leaving your cake looking immaculately decorated.

8. In a small glass bowl over a pan of simmering water, melt the chocolate. Do not overheat. In another bowl, melt the butter in the microwave. Once again, do not overheat or ‘sizzle’ the butter; just till almost melted. Pour this into the melted chocolate and slowly incorporate the two together. Stir until well combined and you have achieved a nice glossy, pouring chocolate.

9. Pour ganache onto the centre of the cake. Using a spatula or a knife, spread the ganache all over the cake. If the weather is hot or humid you can take a little more time to get it right. If the weather is cold you may have to work more quickly as the chocolate ganache may begin to harden.

10. Allow the topping to set at room temperature. If at any time you place it in the fridge you will lose the glossy shine. It won’t affect the taste, it just won’t look as silky smooth.


  • Sep
  • 03
  • 2013

chocolate, kit kat & M&M cake!

Oh-do I feel like a child again!

Over the weekend, my inlaws threw a surprise farewell party to my Sister in Laws daughter-who is only 8-and going to Dubai! I was so excited to be given the task to make a Kit Kat cake as I’ve always wanted to make something like that but did not want it to make it for no reason. I have to admit, it was so hard resisting myself from eating the kit kats and M&Ms whilst I was constructing the cake, I felt like a kid!

Of course, this chocolate cake recipe never fails me. I have used it many times, my sister uses it many times…in fact its the only chocolate cake recipe we use! It was given to us by our lovely Aunt Nola (love her to bits Mashallah!) and it has always impressed many consumers :)

I apologize that I do not have a photo of the cake cut so you can see what its like on the inside. It was gone by the time I even had a chance to take a photo!

 

RECIPE FOR CHOCOLATE CAKE WITH VANILLA BUTTERCREAM
Chocolate cake recipe adapted from my Aunt Nola
Serves: 12
Prep time: 30 mins
Bake time: 1 hour
Assembly time: 20 mins

Ingredients for chocolate cake

2 cups plain flour
1 tsp bicarbonate soda
1 tsp baking powder
3/4 cup cocoa powder
2 cups caster sugar
1 tsp salt
1 cup milk
1 cup vegetable oil
2 eggs
1 tsp vanilla essence
1 cup hot coffee (made from 1 tsp coffee)

Method for chocolate cake

1. Preheat oven to 170°c.
2. Line the base and sides of a 20cm diameter springfoam tin with baking paper.
3. Sift all the dry ingredients into a large bowl.
4. Pour all the wet ingredients into another large mixing bowl. Beat with an electric mixer until combined.
5. Then gradually add the dry ingredients into the wet bowl. Fold until well combined.
6. Pour batter into the cake tin and bake for 50-60 minutes until a skewer inserted comes out clean.

Ingredients for vanilla buttercream
Adapted from my own memory and taste!

250g softened butter, at room temperature
3 cups icing sugar (powdered sugar)
2 tsp vanilla essence
3 tbsp milk
1 tbsp cream

Method for vanilla buttercream

1. Using a stand mixer, whisk the butter and sugar until well combined and smooth.
2. Gradually add in vanilla essence, milk and cream.
3. Whisk on medium to high for a few minutes until silky smooth.

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