Monday, February 20, 2017

Chocolate Fudge Cake

Who doesn't like chocolate cake?  Well ..not everyone is chocolate lovers especially the older folks.  I remember once I baked a chocolate cake for my mum's birthday, she just couldn't appreciate it. My mum eats cream cake and simple cake but not the rich chocolate cake or cheesecake.  Hence, baking a cake for someone will need to know the audience's preference.
  I hadn't been baking any chocolate cake for a long time, it was more than 3 years.  My two daughters used to be my chocolate cake fans especially my younger daughter.  I loved to bake for her as a birthday present and sometimes, I baked for her schoolmates as well when I was an active baker previously.  I tried a couple of recipes and this Chocolate fudge cake was one of my daughters' favourite.
  
Since I still had my break before my next course,  I decided to bake this chocolate fudge cake again.  Instead of one 8" round cake, I changed it to two 6" size's so that it's easier for me to give away as one whole cake.

Join me if you are a chocolate fan!

Chocolate Fudge Cake Recipe

Preparation
- Preheat oven at 160*C for 15 mins. Baking Time: 50-55mins.
- Two 6" round pans (or one 8" round pan) lined with baking paper (Don’t grease the side)

Ingredients for Chocolate Sponge Cake
- 40g cocoa powder (sifted)   } Shift together
- ¼ tsp salt                                }
- 120 caster sugar                    }

- ½ cup boiling water (110g)         }  Premix together
- ¾ tsp bicarbonate of soda (3g)  }

- 4 egg yolks (medium size, abt 66g to 68g)   } Whisk together
- 20g caster sugar                                                }

- 2 tbsp milk (30g)               } microwave 20sec
- ¼ cup oil     (52g)             }

- 1 tbsp corn syrup
- 1 tsp vanilla essence

- 80g cake/ low protein flour (sifted)
- 1 tsp baking powder (sifted)

- 4 eggs whites (medium size, abt 145-148g)
- ¼ tsp cream of tartar or lemon juice 
- 20g caster sugar

Method
1. Add sifted cocoa powder and salt into a heatproof bowl, stir in caster sugar and mix well.
2. In another bowl, add boiling water into the bicarbonate of soda.   Stir this solution into the above cocoa mixture.  Set aside.
3. Whisk 4 egg yolks and 20g sugar until light (abut 5 mins at high speed). Set aside. 
4. Heat milk and oil together in the microwave for 20 sec. Stir this into the egg yolk mixture from step 3 and then add in corn syrup and vanilla essence, mix well.  Lastly, add in the cocoa mixture from (step 2) and sifted flour.   Mix well and set aside.
5. In a clean, dry mixing bowl, beat egg whites on low speed until foamy, add cream of tartar or lemon juice and whisk at medium-high speed till soft peak.  Add in sugar a little at a time and whisk on high speed till stiff stage (another 1 mins at high speed).
6. Fold 1/3 of the egg whites into the cocoa egg yolk mixture (step 4) and mix gently till combined. Repeat the same for 2 more rounds,  mix gently till combined.
8. Pour the mixture into the prepared pan and bake in a preheated oven at 160*C for 20 mins and 150*C for another 45 - 50 mins or until the skewer inserted comes out clean.


Ingredients for Chocolate Fudge
- 2.5 tsp Gelatin powder and 2.5 Tbsp water
- 200ml whipping cream
- 190g dark chocolate broken into small piece (cocoa 56%)
- 1 tbsp corn syrup
- 1 tsp rum (amount depending on individual preference)

Method
1. In a bowl, mix gelatin powder with water and sit for 1 min.  Microwave for 20 sec. Keep warm.
2. Heat whipping cream in a saucepan till just boiling, add in dark chocolate and let it sit for 2-3 mins to allow the chocolate to melt.  Stir with a whisk until glossy and smooth.
3. Add in the gelatin solution, followed by corn syrup and rum. Mix until it's well incorporated and smooth.
4.  Take 2/3 of the chocolate fudge in a bowl, stir it slowly over the ice-water till it's thickened (still a bit runny). 

Assemble Together
1. Slice the sponge cake into 3 layers, place a slice on the cake turntable, spread some chocolate fudge on it.   
2. Place the 2nd layer and spread chocolate fudge on it.  Repeat the same for the top layer, spread it smoothly. 
3.  Spread chocolate fudge to cover all slides and ensure evenly spread.  Chill for 30 -45 mins till the chocolate fudge set.
4.  Place the cake on a wire rack sitting on a baking tray, pour the remaining (1/3) chocolate fudge (must be runny) over the cake.  (if the chocolate fudge has set, put in the microwave for 10 sec to heat up).  Ensure the top is well covered.
5.  Cover the sides with chocolate rasps and chill for an hour.
6.  Decor the cake as desired, eg. pipe rosette or coffee bean, etc.

   

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