This blog is about my interest in cooking.
I watch the Asian Food Channel & Food Network on Astro to get inspirations.
I will post in this blog recipes that I have tried & tested including tips & ways to improvise.
Caption: Approach love and cooking with reckless abandon.
Friday, May 15, 2009
This recipe is dedicated to all chocoholics in the world. This could be the easiest moist chocolate cake recipe in the world. Steamed not baked. Try it out! It is "Better-Than-Sex Chocolate Cake" .... No lah! I am just exaggerating!
This recipe was given to me by MA Hamizan but since I have experimented with a few ingredients to enhance the chocolate flavour namely dash of salt, vanilla and coffee. Of course there's another flavour that I have not tried yet....orange. That'd be my future cooking experiment.
Moist Chocolate Cake MA HAmizan
2 cups flour
1 cup cocoa powder
1 tsp soda bicarbonate
1 tsp baking powder
a dash of salt
1 cup sugar
1 cup vegetable oil
1 cup hot water
1 tbs instant coffee powder
1 can condensed milk
1 tsp vanilla
Sift all ingredients A.
Dissolve sugar and coffee in hot water.
Add condensed milk, oil and lastly the eggs.
(Important to add eggs last or else you will get scrambled eggs)
Add ingredients A & B a little bit at a time till completely incorporated.
Pour into lined, greased pan and cover with aluminum foil.
Steam for 1 to 1 1/2 hour.
Cool in pan before turning out.
Ingredients 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whippingcream
2 tablespoons (28 grams) unsalted butter
Place the chopped chocolate in a medium sized stainless steel bowl.
Heat the cream and butter in a medium sized saucepan over medium heat.
Bring just to a boil.
Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
Stir with a whisk until smooth.
Refrigerate till firm. (Best done the day before. Make sure cake is also cooled before spreading)