Sunday, January 16, 2011

Chocolate Cake

This is a simple chocolate cake.  It's supposed to be a chocolate chiffon coated with chocolate frosting.  This recipe enticed me just simply it's an easy cake and well recommended by the the cookbook's (美味糕點新主張) author.

The original recipe only called for chocolate frosting,  to make it more elaborate, I sliced the cake into 2 layers and sandwiched the chocolate cream in between.  In addition, I sprinkle some Valrhona chocolate pearl to create some crunch effect.

I made this into two small cakes (6" & 7").  Since the consumption in my family is very low, I gave the 6" to my brother and asked my elder daughter to bring the majority of the 7" to hall to share with her friends.

This is simply a rich chocolate cake, it's moist, dense and not sweet.  If you are a fan of chocolate lover, I trust you will like it.  However, for me and my family, we still prefer other chocolate recipes (eg.  Chocolate Fudge Cake, Moist Chocolate Cake, Hershy's Black Magic Cake, etc) that I baked before.   Cheer!

Chocolate Cake Recipe 
(modified from 美味糕點新主張)

-          Preheat oven at 170*C for 15 mins. 
-          Grease one  6” & 7" round pan (or two 6" or one 8") and lined with baking paper.

Chiffon Cake Ingredients
            - 80g fresh milk
            - 50g cooking oil
            - 15g cocoa powder
            - 100g semi-sweet chocolate (I used Valrhona choc)
            - 90g egg yolk
            - 180g egg white
            - 120g caster sugar
            - 75g cake or top flour } sift
1.  Use a heavy duty pot, heat up milk and oil till boiling.  Off fire.
2.  Add in cocoa powder and chocolate, stir till chocolate melt completely.
3.  Add in egg yolk and mix till combined.  Set aside.
4.  Whisk egg white and add sugar into 3 times.  Beat till 80% peak.
5.  Fold 1/5  egg white into the chocolate mixture from step 3, follow by adding in the flour and mix till combined.
6. Gently fold in the remaining egg white into 3 times.  Mix well. 
7. Pour the batter into two pans,  bake at 170*C for 35 mins or till cooked.  

Chocolate Frosting Ingredients
-          150g whipping cream (dairy)
-          120g semi-sweet chocolate (I used Valrhona choc)
-          12g butter
-          Chocolate pearls (optional)
  1. Double boil whipping cream and chocolate till melt.  Off fire.
  2. Add in butter and stir till combined.  Set aside till cool.
  3. Take 40% of chocolate cream, chill in fridge till thicken.  Remaining leave it outside.
To Assemble : 
  1. Slice the cake into 2, sandwich the thickened chocolate cream in between the cake layers and sprinkle with some chocolate pearl.
  2. Cover the whole cake with remaining chocolate cream and décor as desired.

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