Thursday, March 23, 2017

Double Chocolate Cake

My laptop ran into some performance issue a few weeks ago, it walked like a snail.  Each time, I tried to boost the system up, it took me at least half an hour.  On top of it, it always hung halfway I was surfing the net or blogging something.  So frustrating! It crossed beyond my limit to tolerate and hence, I had to send it back to hardware company to repair.

Thanks to my hubby for running this for me.  Finally, it's back to normal.  I realised that without a laptop, I still could surf the net, check my email but come to blogging, it's way too difficult to manage.  With the laptop is back, I am now able to update my blog.
Despite the laptop was down, I didn't do much baking lately.  I was too restless and lazy. For the following recipe, it is modified from Barry Apek's, I like the chocolate cake sponge, it's very chocolaty and not too sweet.  This cake is so dainty with the chocolate ganache.   You must try!

  • Prepare two 8" round pans, (I use four 6" round pans) and line the bottom and grease all round.
Ingredients for Cake: -

-  100g Semi-sweet (55-70%) chocolate }
-  20g Cocoa powder                                } stir together 
-  200g Coffee hot                               }

- 225g Butter (unsalted)
- 120g Caster sugar

- 120g Brown sugar
- 3 medium Eggs     
- 2 tsp Vanilla extract

- 240g Cake flour }
- 8g Baking powder }  Sift all dry ingredients together
- 5g Baking soda        }
- 1/2 tsp Salt       }
- 200g Milk

Chocolate Nutella Ganache:
- 200g whipping cream 
- 160g semi-sweet chocolate (55-70%)
- 12g butter
- Nutella (optional)
- 60g Almond flakes


1.  Pour the hot coffee into a bowl with the chocolate and cocoa powder, and stir until all evenly melted. Set aside to cool.
2. Beat butter with the sugar (both)  until light and soft. 
Add eggs and vanilla essence, one at a time and continue to beat, until evenly incorporated.  
3.  Pour in the chocolate liquid (from step 1) and beat until evenly mixed.
4.  Take a portion of the chocolate mixture and add to the sifted dry ingredients (flour, baking powder, baking soda and salt).  Mix till smooth. 
5. Add the remaining dry ingredients to the chocolate batter in 2-3 additions, adding ½ the milk in between.   Gently mix until evenly incorporated.  Do not over beat.

6. Pour equal amounts into the prepared pans.

7. Baked at 175*C C from 35-40 mins.  Remove from pans, let it cool down and chill in the fridge for an hour.

8.  Heat the whipping cream and remove from heat when boiling.  Pour the chocolate into the cream and set aside for 5 mins.  Add in butter, and stir all until a smooth shiny texture is achieved.  Set aside to cool.
9.  Take 70% of the chocolate cream, chill in fridge till thicken.  Remaining leave it outside.
10. Remove cakes from the fridge.  Spread a thick layer of thickened chocolate cream on top of one cake.  Stack another cake on top.  Coat all the sides with the remaining thickened cream.  Smoothen the slides. Return the cake to the chiller for 30 mins or more.
11. Remove the cake from the fridge. 
12. Pour the other 30% of the chocolate cream (which is liquid) liberally over the top of the cake and let it flow naturally over the sides. When done, place in the fridge to set.

13.  Coat all sides with almond flakes if desired. 

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