CHOCOLATE DAY (:

i've got PROBLEMS leaving comments on some of the blog. it asked me to type the verification word, then asked me to log in. after that, they asked me to type the verification word again, then asked me to log in again. this process kept repeating! is so frustrating! i tried many times and even tried switching on and off the comp thinking that maybe my comp is spoilt. i dont know if im the only one like that? ):

on a happier note, is a CHOCOLATE DAY! (: my friend's mum love choc fudge cake and requested for one. so, i attempted this. the cake is BLACK MAGIC CAKE. well, the texture of the cake itself is like pound cake but is really moist. i dont find it chocolatey enough. for the fudge, i used the same as what i did for the steam moist cake (: and they goes well together (: i did some simple deco. wait, is that even deco? not very lovely though. resemble SINGAPORE'S ESPLANADE? :D

Black Magic Cake

2 1 cup sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY’S Cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup buttermilk or sour milk*

1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water

1/2 cup vegetable oil

1 teaspoon vanilla extract

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13×9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

*sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

CHOCOLATE FUDGE

• 35g cocoa powder (i used valrhona), sifted
• 50gm corn flour, sifted
• 1 cup evaporated milk (i used fresh milk)
• 2 egg yolks
• 175ml water
• 120g sugar
• 1 tsp vanilla extract
• 50g unsalted butter

Method

1. Mix all ingredients well (except the butter. stir over double boiler at low heat till thickened. (takes abt 10mins to thicken)
2. Add butter, turn off fire and stir till the butter melts.
3. Spread the warm fudge over the cake to coat evenly.
4. Chill the cake in the fridge before serving.

next, i baked brownie! this is on my MUST BAKE list for a while. i must say, ZY did an awesome job compared to mine. like how he described, is really rich, chocolatey and fudgey!

 

Rich Chocolate Brownies

Ingredients:

185g dark chocolate (i used 70% Valrhona), melted and cooled
110g unsalted butter, softened
220g brown sugar
1/2-1 tsp vanilla
200g whole eggs, lightly beaten
75g plain flour
50g cocoa powder
 
Making the brownie:
Preheat Oven - Preheat oven to 180 degrees C.
 
Combine flour and cocoa - In a large mixing bowl, sift both plain flour and cocoa powder. Whisk well to distribute evenly.
 
Cream butter - Cream butter and sugar on medium speed for about 3-5 minutes. As there is a larger proportion of sugar to butter, the mixture will not end up being fluffy. Cream the butter until the volume increases noticeably.
 
Adding eggs to creamed butter - Slowly add in eggs by the tablespoon to the creamed butter, beating the mixture well before incorporating the next tablespoon.
 
Incorporating melted chocolate - Beat in melted chocolate and mix well. Scrape sides and bottom of bowl often to ensure even mixing.
 
Adding dry ingredients - Stir in the dry ingredients with a spatula or wooden spoon to get a smooth batter.
 
Baking the brownies - Pour batter into a lined 8 x 8 inch square tin and level the surface. Bake for 23 -30 minutes at 180 degrees C. The top should be crusty and dull. When lightly pressed on the surface, the underneath feels semi-firm. Cool baked brownie in tin for 45mins before removing to cool on wire rack. Serve chilled or at room temperature as desired.
 
Notes:
1) Chill to get a firm brownie or eat at room temperature if a soft brownie is desired.
2) Add 80g of chopped walnuts or pecans if desired.
3) This recipe yields fudgy gooey brownies easily due to the low proportion of flour used as compared to the large proportion of chocolate. Most other brownies need to be slightly underbaked to obtain a fudgy texture. 4) Start checking the firmness of the brownie at 20 minutes or when the brownie surface starts to become dull.


Im submitting this two bakes to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by Doris from tested and tasted (:

CHOCOLATE BOTTOM BANANA SQUARES

the highly raved cake, CHOCOLATE BOTTOM BANANA SQUARES!
i choose the one that uses oil as i was lazy to take the butter out ;D
well, mine is . . . not cakey . . taste like . . . kuih? no, more like a harder version of pudding? i dont know how to describe it but you got to see it for yourself. HOWEVER, this cake taste so yummy! seriously good!  doubled the recipe and used 9 inch square pan to yield taller cake. i love tall cakes! :D
im definitely trying it again and i would want to try the recipe that uses butter (:

Chocolate-Bottom Banana Squares

(A)
120g castor sugar
2 large egg, lightly beaten

(B)
160 140g vegetable oil (I used sunflower oil)
8 medium-sized bananas, mashed with a fork (about 220g)(I added pinch of salt)
70g milk
2 tsp rum (or ¼ tsp vanilla extract)

(C)
250g plain flour
1 tsp baking powder
1 tsp baking soda

(D)
4 tbsp cocoa powder (i used Valrhona)

(E)
chocolate chips

1) Beat (A) till light and creamy.
2) Add (B) and combine.
3) Sieve in (C), mix till just incorporated. Stop once there is no traces of flour remain.
4) Divide the batter into half. Sieve in cocoa powder to one portion of the batter and mix well. Add the cocoa batter to a greased and lined square pan (I used 9”).5) Add the remaining plain batter on top of the cocoa batter, swirl gently with a knife Sprinkle top with chocolate chips (be generous).
6) Bake in preheated oven at 180C for about 50 mins or until a skewer inserted in the centre and come out clean. Cool and cut into squares to serve.

Method:

Im submitting this to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by Doris from tested and tasted (: 

after my attempt of pandan chiffon, im so determined to try it and do it well. however, look at the disappointing surface of the chiffon. i really envy bakers who do it so perfectly. well, i tried many ways. before the chiffon start to crack when it rises, i place an aluminium foil on top of it and then a baking dish on top. still, FAIL. then i tried doing the mentioned (which is to cover the top) and reduce the temperature. still, FAIL. anyone knows how? ):

on a happier note, bakerzin have this 30% discount on cakes as extended mother's day offer. im NOT a cheesecake lover and i dont eat cheese. HOWEVER, this new york cheesecake was a total exception! i can never stop at one slice. is not cheesy at all and is so delicious! im in search of a recipe that yields a cake like this. i will hunt it! :D

STEAM MOIST CAKE

HELLO! so long since i blog! but i've been reading all your blog and bakes, trust me. is just that i've been really busy and handling with things that've happened. but, i've never stopped baking! im also moving house soon . .

so, i baked STEAM MOIST CAKE for mother's day (: this cake was highly raved by many of the blogger. i decided to try it. though my pics did not do justice to the cake, i must say, the cake is SUPERB! it does not at all taste like a steamed cake. the texture of the cake is so moist and fluffy! the chocolaty fudge goes well too. but if you're a chocolaty person like me, you may want to increase the chocolate-ness of the fudge :D

simple cake with piping of rose and topped with strawberries (:

my mumand my two nephews (:

yes, my first attempr on valrhona and is awesome! (:

Ingredient

• 150g unsalted butter
• 170g fine sugar
• 200ml evaporated milk (i used fresh milk)
• 2 eggs, lightly beaten
• 125g plain flour
• 70g cocoa powder (I used Valrhona Brand)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp vanilla essence

Method

1. Combine sugar, evaporated milk, vanilla essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter has melted. Remove from heat.
2. Add the beaten eggs into the slightly cooled mixture and stir till well mixed.
3. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl. Add the eggs mixture over the flour and stir till smooth. (Batter should be runny).
4. Heat up the steamer. Lined and grease a 7" baking pan. Pour the batter into prepared pan and place into the steamer. Cover the top of the pan loosely with a piece of aluminum foil.
5. Steam over medium heat for 45 minutes. Check for doneness by inserting a skewer into the cake. If it comes out clean, it’s done. If not, steam for a further 5 minutes.
6. Cool the cake in pan before turning out for frosting.

CHOCOLATE FUDGE

• 35g cocoa powder (i used valrhona), sifted
• 50gm corn flour, sifted
• 1 cup evaporated milk (i used fresh milk)
• 2 egg yolks
• 175ml water
• 120g sugar
• 1 tsp vanilla extract
• 50g unsalted butter

Method

1. Mix all ingredients well (except the butter. stir over double boiler at low heat till thickened. (takes abt 10mins to thicken)
2. Add butter, turn off fire and stir till the butter melts.
3. Spread the warm fudge over the cake to coat evenly.
4. Chill the cake in the fridge before serving.

Im submitting this to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by Doris from tested and tasted (: 
Also, Gert from My Kitchen Snippets is hosting a giveaway. Do hop over and participate to join in the fun (: Closing date is 17 May 2011 (: