Tuesday, 31 December 2013

SALLY'S CHOCOLATE CAKE

I came across two more or less similar chocolate cake recipe online and it's a must try recipe since they got very positive result. 

Sally is the magician who developed the formula of this recipe and I will thus paste the link here so that you visit her page and get the detailed recipe from there itself. It's a Triple Chocolate Layer Cake by Sally from Sally's Baking Addiction. Click below to view Sallys' original recipe.
 Sallys' Original Recipe
I also found a similar recipe from The Joys of Life. Click here for her recipe version. 

The cake is amazing. I strongly recommend it for those who love extremely moist fudgey velvety chocolate cakes. I was too lazy to prepare the icing and so spread nutella on top. 


Ingredients

Dry ingredients
220 grams all-purpose flour
350 grams granulated sugar
95 grams unsweetened cocoa powder (not dutch processed)
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
(Sift the flour, cocoa and raising agents together and then dump all the dry ingredients in a bowl)

Liquid ingredients
240 ml buttermilk (I have used 240 ml unsweetened yoghurt)
120 ml vegetable oil
2 large eggs, at room temperature*
1 teaspoon vanilla extract
240 ml freshly brewed strong hot coffee (I have used 2 tbsps arabica coffee made up to 240 ml with hot water)


The batter will be thin as described by Sally. 

Do not forget to test with a skewer. Do not over bake. 
 The cake tasted much better the next day.


Friday, 15 November 2013

SPONGE CAKE + WHIPPED CREAM AND FRUITS (II)

It was a while back that I made this cake for my neighbour. I couldn't taste it to evaluate the cake but she gave positive comments on it. 

Ingredients

- A sponge cake (Click here for recipe)
- 1/2 L Whipping cream 
- Crushed fruits: 1 slice pineapple (canned), 1/2 kiwi (chopped), 1 peach or apricot (canned), 2 tbsp syrup from the canned pineapple. 
- Topping: Fruits (kiwis, canned peach, canned pineapple, glacé cherry)
- Grated black and white chocolate 
- Syrup of canned fruit
- Cooked sweetened pineapple puree (1 pineapple, sugar)
- Gelatine glaze (150 ml syrup from the canned fruit, 1 tsp gelatine, 1 tsp sugar)

Method

1.  Slice the cake into two. 

2.  Whip the cream until stiff. I am using RICH's Gold Label Whipping Cream which is already sweet and have a nice flavour. Add sugar and vanilla if you are using an un-flavoured whipping cream. 

3.  Mash the fruits together with the syrup using a potato masher. 

4.  Cooked sweetened pineapple puree: purée one fresh pineapple. Cook the pineapple over low heat with three to four tablespoons sugar and some red colouring until reduced.   

5.  Sprinkle the first cake slice with syrup and then spread a layer of cooked pineapple puree over it.


6. Pipe a layer of cream over the cooked pineapple puree followed by the mashed fruit.

7.  Cover with the other cake slice, sprinkle with syrup again and top with whipped cream. Decorate with fruits and grated chocolate.


8.  Finally brush the fruits with the gelatine glaze.

How to prepare the gelatine glaze?

1.  Mix the gelatine and sugar together.
2.  Strain the 150 ml syrup and bring to the boil. Add the gelatine and sugar mixture and turn off heat once gelatine has melted. Allow to cool before brushing over the fruits.




Tuesday, 2 April 2013

LAMINGTONS

As per Wikipedia (2013), Lamington originates in Australia.  It is a dessert consisting of squares of sponge cake coated with chocolate icing followed by desiccated coconut.  Wikipedia (2013) further stated that Lamingtons are sometimes served as two halves with a layer of cream or strawberry jam in between.

I saw the original Lamingtons in some Mauritian hypermarkets.  I also saw another version of Lamingtons here in Mauritius called "Carreaux Sirop".  It consists of squares of Victoria Sponge Cake coated first in a layer of pink syrup then desiccated coconut.

Ingredients (Makes > 40)
List A
40 g cornstarch 
35 g wheat starch 
75 g self-raising cake flour
List B
6 egg whites
75 g caster sugar
1/4 teaspoon cream of tartar
List C
6 egg yolks
75 g white sugar
1/4 tsp salt
1 1/2 tablespoon vanilla essence
1 tablespoon honey
1 tablespoon milk powder dissolved in 1 tablespoon water

Chocolate icing (Icing recipe is from David Lebovitz, 2011)
170 g bittersweet or semisweet chocolate, chopped
40 g unsalted butter
180 ml milk (liquid)
220 g powdered sugar (sifted)
2 tablespoons unsweetened cocoa powder
2 tablespoons boiling water

Jelly coating 
1 packet red coloured jelly crystal

Final coating 
200-250 g desiccated coconut

Method

Sponge making (Egg-separated Method)


1.  Sift the dry ingredients in List A twice.  Line a rectangular or square cake pan.  I used a rectangular cake pan of size 30cm x 23cm.

2.  Beat the egg white until frothy.  Then add the cream of tartar and continue beating on medium to high speed until it starts to form peaks.  At this point add the caster sugar little by little and beat until you get shiny, moist and glossy stiff peaks.

3.  Whisk the egg yolks, sugar, salt and vanilla essence until the Ribbon Stage is reached i.e. when an "S" shape is drawn with the mixture it should hold its shape for at least 3 seconds.  Beat in the honey and milk mixture.

4.  Sift half of the flour mixture into the egg yolk mixture.  Beat until smooth (using your electric mixer).


6.  Gently fold half of the whipped egg white into the egg yolk mixture using a spatula or a large balloon whisk.

7.  Sift in the remaining flour and fold gently.  Finally, fold the remaining egg white into the mixture and pour in prepared cake pan.  Tap the cake pan twice or thrice and bake at 200°C for 18-20 minutes.   Tap the cake pan twice or thrice immediately after baking.


8.  Un-mould, peel off the baking paper; allow to cool on a cooling rack.

9.  Cut the sponge into squares of (3 cm x 3 cm).

I dusted my knife with icing sugar to facilitate the cutting of the sponge 

Making the chocolate icing


1.  Melt together the chocolate, butter, and milk in a heatproof bowl set over a pan of simmering water.

2.  Remove the bowl from the pan of simmering water when smooth, then whisk in the powdered sugar and cocoa powder.


Making the jelly


1.  Prepare the jelly according to packet's directions.  Allow it to semi-set.


Coating


1.  Dip the sponge cubes in the chocolate icing or jelly.  Roll in desiccated coconut.  Allow to set for an hour.



Note: You can use a jelly of another colour - Pineapple or Blueberry jelly.  I tried coating some with crushed almonds and they turned out great.