Tuesday, 23 May 2017

Chocolate Cakes 巧克力蛋糕

It is a challenge for me to create Chocolate Cakes 巧克力蛋糕 with chocolate cream. Not that it is difficult to make, but I find it challenging to take photographs when there is little or no contrast between the cake and cream colours. As my husband said, it's a challenge for me to make the all chocolate cake(s) taste good and look good!

I decided to bake 2 versions for my family eventually. I split the same batter into 2 trays. One for petite size swiss rolls and the other one for layered cake. You do not have to follow what I did. It is just as good to use the same batter for one whole cake.

Cake Ingredients :
  • 10g sugar free cocoa powder
  • 65 gm cake flour
  • 70 ml full cream milk
  • 40 ml vegetable oil
  • (Group A) 5 large egg yolks (I used 65 gm eggs)
  • (Group A) 20 gm sugar
  • (Group B) 5 large egg whites (I used 65 gm eggs)
  • (Group B) 50 gm sugar

Method (Cake) :
  1.      Sieve cake flour and cocoa powder into a bowl.
  2.      In a separate bowl, add egg yolks with sugar (Group A), milk and vegetable oil. 
  3.      Whisk till even.
  4.      Fold in sieved cake flour and cocoa powder bit by bit and whisk till even.
  5.      Pre-heat oven to 180C.
  6.      In a mixer, fold in egg whites (Group B).
  7.      Start mixing at low speed. Add sugar slowly (Group B).
  8.      Turn mixer to high speed and mix till firm peak.
  9.      Combine egg whites onto egg yolks mixture in 3 batches. Gently fold till even.
  10.      Line baking papers in 2 units of 8-inch square cake tins. 
  11.      Stretch baking paper beyond the edges  for easy dislodgement.
  12.      Gently fold in cake mixture to cake tins.
  13.      Tap cake tin on a hard surface few times to remove any air bubbles.
  14.      Send to bake at 180C for first 5 minutes. 
  15.      Adjust temperature to 160C to bake for another +/-15 more minutes (subject to oven).
  16.      Insert bamboo skewer into cakes to check if they are fully cooked.
  17.      Remove from oven. 
  18.      Immediately dislodge cakes from tins.
  19.      Quicky cover cakes with shrink wraps (to retain cake moisture).
  20.      Allow cakes to cool completely to room temperature.    
  21.      Use a bread knife to trim all the sides neatly if necessary.
  22.      Apply cream and shape/slice/assemble as preferred (swiss rolls or sliced cakes).
  23.      Use cling wrap to wrap final cakes and chill in refrigerator for 2 hours before serve.

Note : I used 2 units of 8-inch tins to make thinner cakes so that I could roll one of them into Swiss Roll. If you do not intend to make Swiss Rolls, use smaller tins to achieve cake heights. It is ok to use one tin instead of 2. Just slice across for layerings when necessary.

Cream Ingredients :
  • 200 gm heavy cream (bring to room temperature)
  • 80 gm couverture chocolates

Method (Cream) :
  1.     Beat heavy cream till soft peak.     
  2.     Melt chocolate in hot water bath or microwave for 30 seconds. 
  3.     Keep stiring till chocolates are fully melted.
  4.     When ready, combine melted chocolate and whipped cream. 
  5.     Gently fold till even and creamy.
  6.     Chill cream in refrigerator for 1 hour before use.

Decoration Ingredients :
  • sugar free cocoa powder (for sprinkling on top of cakes just before serve)

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)



Post a Comment