Chocolate Mud Cake

This is one of my favourite Chocolate flavoured cake. And of cos is my Dad's favourite too. He's a very BIG fan of any delicious chocolate cakes. When Mum tasted this mud cake, she said this was very nice, moist cake and of cos not too sweet. This cake is easy to make and I like the bitter sweet taste, moist of this tasty mud cake. I like to top the mud cake with some hot chocolate glazing and have it with a cup of hot tea :)

This recipe is from Alex Goh, one of the baker whom I always bought his recipe books.

Yummy!! (^_^)

Recipe to this delicious cake:-

Ingredients:-

A) 1/2 Tbsp Instant coffee powder

     150g Boiling water

     250g Sugar

B) 250g Butter

     250g Dark Chocolate

C) 250g Plain Flour

     40g Cocoa Powder

     1 Tsp Baking soda

D) 3 Eggs

Directions:-

1. Grease and line a 9 inches round mould with baking paper.

2. Combine (A). Stir until the sugar dissolves. Add in (B). Stir over low heat until dark chocolate and butter are melted.

3. Add the above mixture into sieved (C). Mix until well blended. Add in (D) and mix until well incorporated, but do not over beat.

4. Pour the batter into the prepared mould. Bake at 140 degree for 1 hour, or test it with a skewer. Leave in the mould until it is cooled completely.

5. Remove the cake from mould.

Top with ice cream is really yummy too!



Pandan Chiffon Cake

Made 4 Cs yesterday: Cheesecake, Cookies, Chocolate ice-cream & Chiffon Cake...it was indeed tiring for me...heehee...but I enjoyed it! The Chiffon cake that I made was taken from the Prima website. I tried my Auntie's recipe too but prefer this recipe better. It's soft, light and fragrance.

Look at my pandan cakes:

Pandan Cake Slices

Soft texture

This is how I over turn my Chiffon Cake..using a glass bottle

This simple recipe is as follows:-

Ingredients:-
100g Top Flour
1 tsp Baking Powder
1 tbsp Pandan Juice (I didn't extraxt juice from Pandan leaves, I used 1 tsp of Pandan Paste instead)
100ml Coconut Milk
4 Egg Yolks
50ml Corn Oil
1/4 tsp Green Colouring (I omitted this out)
5 Egg Whites
1/4 tsp Cream of Tartar
100g Sugar
Pinch of Salt

Directions:-
1. Preheat oven to 170 degree (I set my oven at 160 degree)

2. Add the Pandan Paste to coconut milk.

3. Add egg yolks, 50g sugar, oil and salt to the coconut mixture. Mix well using a hand whisk.

4. Sift the top flour and baking powder and fold into the mixture. Mix until smooth. Set aside.

5. Beat egg whites and tartar at high speed until foamy. Add remaining 50g sugar and beat until stiff.

6. Add 1/3 beaten egg whites to the mixture No. 3 and mix using a hand whisk.

7. Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.

8. Pour mixture into an ungreased mould (I used a 23cm chiffon tin mould) and bake for about 30-35 mins (Or to the top part turn brown).

9. Remove from oven and over turn the tin. Let the cake to cool completely before removing using a small knife going through the side of the cake and the center small circle of the tin.

Enjoy the cake!