baking project

im having a period pain today. duh. so, instead of just lie down because it will hurt more, i decided to do some baking project. hehe. maybe it can ease the pain since baking is my passion tho not good at it..haha. it just, the clearing and cleaning part that will make me sick again..huhu

for today chocolate moist cake, im using different recipe since i started to get bored of my usual recipe and i found it sometime, it isn't moist enough. the recipe quite erm..not to say difficult, but quite takes sometime..hehe. well, im not that good in pastry, so, i have to do it slowly and carefully to avoid measuring it wrongly :P plus, it's a new recipe and im not really use to it :p (haha..alasan!!) tho it taking sometime, but it's really worth the effort!! it taste good, very rich in chocolate, moist with little coffee flavor. yummiest! haha. sangat angkat bakul!

nenekatuk (mother's side) and pakbusu came over my house today. they were from hospital visiting my grandmother. so, i served them my oven fresh moist choc cake, and they said it was good. yeah! even makbusu copied the recipe :p

well, enough said, here goes the recipe:

chocolate cake
330ml fresh milk/water
60g cocoa powder
1 tsp vanilla extract (i used vanilla essence instead)
1 tbsp instant coffee powder
180g butter, softened
340g caster sugar
3 grade B eggs
190g superfine flour, sifted
1 tsp bicarbonate of soda, sifted
2 tsp baking powder, sifted

chocolate icing
750ml fresh milk
500ml condensed milk
2 tbsp instant coffee powder
2 tsp vanilla extract
85g cocoa powder, sifted
4 1/2 tbsp all-purpose flour, sifted
1 1/2 tbsp cornflour, sifted
3 tbsp cold butter

to prepare cake:
1 - preheat oven to 180 degree. line cake pans with parchment paper.
2 - in a bowl, combine milk/water, cocoa powder, vanilla and coffee. mix and set aside.
3 - cream butter and sugar together with medium speed until light and fluffy. add eggs one at a time, beating to combine.
4 - add sifted mixture alternately with the liquid mixture, beginning and ending with flour. beat until smooth.
5 - bake for 18 -20 minutes.

to prepare chocolate icing:
1 - place all the ingredients except the butter.
2 - cook over medium heat, whisking continuously until smooth and thick.
3 - add butter, stir to combine.
4 - remove from heat and set aside to cool completely.
5 - transfer to an electric mixer and beat on medium speed until smooth or reaches a spreading consistency.

to spread icing:
1 - remove cake from pan.
2 - slice into two even layers.
3 - spread a layer of cake evenly with half of the chocolate icing, top with the remaining layer of cake.
4 - spread top and sides of cake with remaining chocolate icing.

*senang cerita, beli aje lah flavours bulan ni punye..huahua

i didn't use parchment and just lining the pan with butter (pasal malas..huhu). u have to be extra careful on this because the cake turns out to be quite soft and breaks easily. so, it is advisable to use parchment. jgn kedekut nak beli ye..and..and..one more. after cake is cooked, do not take them out immediately. just let the oven's door half opened, and let it cool in an oven for a while before taking them out. (the same thing u do when making a cheesecake).





i baked 3 tins of cake. 1 of the above size, and another 2 are half of the above size tin :p now, only the above cake are left @@v the cake is good itself without the icing. be extra careful. it is very very fragile. enjoy!