Monday, November 23, 2009

Chocolate Fudge Cake

My maid was packing up, ready to go home. I baked this cake for the intention of asking her to bring some back for her kids since chocolate is what most kids prefer. I believe her kids will love it.

This is the 3rd time I have baked this cake. The first attempt wasn't too successful as the cake turned out very dry and not spongy. I believe I could have overmixed the batter and over baked the cake. The second attempt was a blessing, I was quite pleased with it. This time round, I'm very satisfied with the outcome as it's really scrumptious !!

I'm not a chocolate lover but this chocolate fudge cake is very spongy, moist, chocolaty and fudgy(and not too sweet), extremely hard to resist ....
Both of my daughters gave me a thump up. I offered some to their friends and they like it so much and were eager to know how to bake it. I was delighted to share with them my baking tips.
Preparation
- Preheat oven at 160*C for 15 mins. Baking Time: 50-55mins .
- 8" Baking pan lined with baking paper (Don’t grease the side)


Ingredients - Chocolate Sponge Cake
- 4 egg yolks (medium size)    } Whisk together
- 20g caster sugar                   }


- 40g cocoa powder (sifted)   } Shift together
- ¼ tsp salt                                }
- 120 caster sugar                    }


- ½ cup boiling water             }  Premix together
- ¾ tsp bicarbonate of soda   }


- 2 tbsp milk                } microwave 20sec
- ¼ cup oil                  }


- 1 tbsp corn syrup
- 1 tsp vanilla essence
- 80g cake/ low protein flour (sifted)
- 1 tsp baking power (sifted)


- 4 eggs whites (medium size)
- ¼ tsp cream of tartar
- 20g caster sugar


Method
1. Whisk 4 egg yolks and 20g sugar until light (abut 5 mins at high speed). Put aside for step 4.
2. Add cocoa power and salt into a heatproof bowl and stir in caster sugar.
3. Add boiling water into the bicarbonate of soda.   Stir this solution into the cocoa mixture (step 2).
4. Heat milk and oil together in the microwave for 20 sec. Stir this into the egg yolk mixture (step 1)
5. Stir corn syrup and vanilla essence into the egg yolk mixture (step 4) followed by cocoa mixture (step 2) and sifted flour.
6. Whisk egg whites until foamy (abut 30 sec at medium speed), add in sugar and cream of tartar and whisk until stiff (another 2-2.5 mins at high speed).
7. Fold half of the egg white into the cocoa egg yolk mixture (step 5) till combined. Fold remaining half of egg white and mix till combined.
8. Pour the mixture into the prepared pan and bake in a preheated oven at 160*C for 50-55 mins.


Ingredients - Chocolate Fudge
- 3 sheets of gelatin leaf
- 200ml whipping cream
- 190g dark chocolate broken into small piece (Cadbury cocoa 40%)
- 1 tbsp corn syrup
- 1 tsp rum (amount depending on individual preference)


Method
1. Soak sheets of gelatin leaf in iced water for 5-10 mins.
2. Heat cream in a saucepan (till just boiling), stir in dark chocolate and cook over low heat until all the chocolate has melted.
3. Stir in softened sheets of gelatin leaf (till glossy) followed by corn syrup. Stir and cook for about 5 mins.
4. Remove from heat and add in rum. Stir over a bowl of iced water until thickened (a bit runny) before icing.


Assemble Together
1. Slice the sponge cake into two half.
2. Spread the chocolate fudge over the 1st layer of cake.
3. Stir the fudge over the iced water again to increase the fudge thickness (much thicker than before but not over too thick).
4. Stack the 2nd layer of sponge cake over and pour the thicken fudge over top level. Level the fudge and spread over to the sides. Ensure all slides are evenly spread.
5. Ice with chocolate rasp over the 4 slides.

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