Friday, May 15, 2009

Chocolate Cake

Dear Chocoholics,

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 That'd be my future cooking experiment.

Moist Chocolate Cake MA HAmizan

Ingredients A
2 cups flour
1 cup cocoa powder
1 tsp soda bicarbonate
1 tsp baking powder
a dash of salt

Ingredients B
4 eggs
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.
Beat eggs.
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.

Chocolate Ganache
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. 
Set aside. 
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)

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