Triple Chocolate Caramel Cake

This year, in October,  my eldest turned 21years old...yes a young man now..at first thought of just buy a cake off the rack which we thought lagi special, quality & professional ones, then toying with the idea  nak invite his cousins to celebrate sikit since  this year quite a special year for him...wanted also to make a surprise party for him in a restaurant or hotel..
Then Mr Hubby & I discussed & realised that tak mau kebaratan sangat dan tak mau 
menggalakkan & acknowledge that since he is already 21 he can & feel free to do what he 
wants...he is still a young adult  that still needs our guidance ..so instead of all the above..end up I baked a cake for him & just as normal my dad bacalah sedikit doa selamat for him just the 7 of us aje...in our house...Alhamdullilah we did explain to him what was our intentions & end up abandoned it and reasons out why..and he understood ...:)

This cake was a hit ...ever baked this before here also for his birthday but 6 years ago when he was 15 years old...how time flies isnt it..this time deco pun simple2 aje...less is more gitchuuu...hehehe..cuma nak cakap cake ini sangat sedappp..itu yang buat lagi..

Triple Chocolate Caramel Cake
Sources:-From Uceuhomemade via Rima
Tried & Tested:-Ayu@curlybabesatisfaction
Ingredients for cake:-(1/2 recipe-18cm) -(Ayu make full amount & used 3nos. 9 inch tray)
5 eggs

75g sugar
1/2 tbsp emulsifier
70g flour
30g cocoa powder(Ayu used Valrhona)
40g dark cooking chocolate(Ayu used Valrhona)
50g Margarine-melted( Ayu used  butter)
Method:-
Preheat oven 170C. Heat butter until melted, add in cooking chocolate and stir(Double boiling method). Let it cool-set aside.
Whisk eggs and sugar till fluffy. (Ayu add emulsifier together).Add emulsifier. Add in sifted flour & cocoa powder into batter and continue to whisk till combined. Lastly add in melted butter/chocolate mixture and stir well. Divide the batter into prepared cake pans smooth en the top and bake for about 30 minutes, until a toothpick inserted into centre comes out clean. Cool layers completely. While the cake is baking & cooling, make the filling syrup and ganache 

Ingredients Chocolate Ganache:-
250ml fresh cream/double cream/whipping cream-(Ayu used whipping cream)
250g dark cooking chocolate(Ayu used  Valrhona chocolate)
30g butter
 

Method:-
Place the chopped chocolate in a bowl. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir. Add in butter and continue to stir until smooth. Cling wrap your bowl and let it sit in a chiller for at least 3 hrs. Once ready to spread ganache on your cake, whisk chilled ganache for a few minutes and its ready to be used.

Ingredients Caramel Syrup:-
50g sugar
25ml of water(1)
50ml waster(2)
Method:-
Heat sugar with water(1) over  fire(cook until it turns caramelized). Add water(2) into the caramel mixture, cook and stir until caramel melts and blended. Turn off heat, let  cool.
(I heated up the sugar waited till it bubbles and slightly burnt before adding water 1&2)-same like Rima did.

To assemble Cake:-
Remove the cake layers from the pan and cut into 2 layers in horizontally, using a serrated bread knife. Set the first cake layer on a cake plate. Spread simple sugar over it which u can easily do by cooking 1/2 cup of sugar with 1/2 cup of water. Then spread caramel syrup and ganache(1cm thick) over the cake layer, making sure it reaches to the edges. Set another cake layer on top. Spread ganache on the sides and top then pipe a decorative border around the top.

Milo Monster Chocolate Cake

Ok, semasa kita buatkan birthday cake si Iqram pada March yang lalu..kita cuba buat cake perisa Milo..end up the cake macam bantat..my mum cakap cake kau macam kuih talam!..Meruntum jiwa ku pada waktu itu..kesian cake anak kita jadi macam tu..tapi buttercream & chocolate ganachenya ok aje..nak tau apa kita buat dengan cake tu?..Masuk dalam perut Mr Bin..kita lontarkan dari tingkat 4 kebawah...actually bila lepas keluar dari oven kita dah dapat rasakan kek kita macam tak jadi..tapi disebabkan kesuntukkan masa nak mengaisingkan cake tu..kita teruskan aje...kesian Iqram makan jugalah dia a few slices..:(

Disebabkan tidak puashati dengan outcome cake untuk Iqram..pada birthday kita April lalu, kita cari lagi recipe yang lain..All about Milo cakes..then terjumpa recipe dari Peng's Kitchen ni..terus bekenan, the reason why I choose this recipe was because the use of Milo yang banyak, sebab suka cake rasa Milo yang a bit intense rather yang mild aje rasa Milonya tu...kita pun buat buttercream perisa Milo, original recipe guna Ovaltine dan ada campur susu..Kita adjusted mana yang sesuai dan akhirnya berjaya menghasilkan cake Milo Monster Chocolate Cake ni!!...
Its Milo Chiffon Cake w/ Chocolate Milo Buttercream & Chocolate Ganache..drizzle with salted caramel sauce...:)

Ditengah cake tukan lompong sebab kita guna acuan chiffon ..so filled up with buttercream & cocokkan chocolate stick kasi part of deco...

Milo Chiffon Cake
Sources:- Peng's Kitchen
Tried & Tested:- Ayu@curlybabesatisfaction
Ingredient (9" chiffon pan)

• 80gm egg yolks (4 yolks)
• 40gm sugar
• 100ml corn oil
• 2 tsp vanilla essence
• 160gm cake flour
• 1/4 tsp salt
• 150ml warm milk
• 150gm Milo powder (not 3-1 drink)
• 250gm cold egg whites (approx 6-7 eggs)
• 60gm sugar 

Method

1. Combine Milo powder with warm milk and stir till powder is well dissolved. Set aside.
2. Beat yolks and sugar until pale and fluffy. Add in oil, vanilla and milk mixture and stir well to combine.
3. Sift in flour and salt and mix till smooth batter formed.
4. In a clean, dry bowl, beat cold egg whites on high speed till bubbly. Beat in sugar gradually until stiffed peak formed.
5. Scoop 1/3 of the beaten whites into the Milo batter. Mix well.
6. Pour the batter into the balanced whites and gently fold till well combine.
7. Pour the mixture into an ungreased 9" tube pan and bake in preheated oven at 180 deg cel for 45 mins.
8. Remove pan from oven and invert onto wire rack to cool completely before unmoulding.  

Chocolate Milo Buttercream
Adapted from The Best Chocolate Buttercream Frosting
Sources:- Joy The Baker

Adjusted, Tried & Tested:- Ayu@curlybabesatisfaction

Ingredients

170g butter + 85g shortening or (43g shortening + 43g krimwell)
85g unsweetened cocoa powder
170g powdered sugar
2 teaspoons pure vanilla extract
150g whipping cream 

130g Milo powder

Instructions

1. Cream together butter, cocoa powder. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl.
2. Add powdered sugar. Turn mixer on low and mix in powdered sugar  and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth, about 1 minute.
3. In a big mug , stir together whipping cream and Milo. Turn mixer speed to medium and pour half of the cream mixture into frosting in a slow, steady stream. Stop the mixer scrape down the sides of the bowl. Add remaining cream mixture or until you’ve reached your desired consistency. Beat until soft and creamy, about 1 minute.
4. Store in an airtight container in the refrigerator or freezer. Bring to room temperature before frosting cakes and cupcakes.(Ayu used straight after mixing)

Pandan Gula Melaka Cake

Pandan Gula Melaka Cake ni pula untuk birthday kita tahun lepas...recipe pun sama macam Ondeh Ondeh Cupcakes yang pernah kita buat..cuma yang ini kita gunakan loyang...Then the buttercream pula kita gunakan Italian buttercream, tukar gula castor tu ke gula melaka...Siap semuanya deco sikit dengan salted caramel ..sedappp..

Pandan Cake
Sources:- Ayu@curlybabesatisfaction
Bahan:-
220g tepung gandum
170g castor sugar
4 biji telur sederhana besar
11/2 sudu kecil baking powder
1/2 sudu kecil garam
1 sudu kecil vanilla essence
1 sudu kecil pandan essence
pewarna hijau
1 kotak kecil santan -(200ml) + 1 sudu besar air
1 sudu besar minyak jagung

Cara:-
Pukul telur & gula hingga kembang dengan menggunakan speed tinggi. Masukkan vanilla, pandan essence dan juga pewarna hijau, gaul rata. Masukkan tepung, garam & baking powder yang sudah diayak kedalam adunan berselang seli dengan santan dan tepung hingga habis dan sekata diakhiri dengan bahan kering. Gaul rata dan akhir sekali masukkan minyak jagung dan gaul rata. Masukkan adunan dalam loyang 8'' dan bakar hingga masak dengan mengikuti oven masin2.

Italian Buttercream
(A):-
200g gula melaka
100ml air
Panaskan gula & air sehingga mendidih, gunakan garfu untuk meniup seperti belon.
(Ayu masak gunakan thermometer hingga 110c atau hingga gula larut)

(B):-
3 biji putih telur grade A

(C):-
500g butter- dipotong kecil-kecil(mesti gunakan butter sejuk)
1 sudu teh vanilla essen

Cara:-
Masak bahan (A) sehingga mencapai 110c. Sementara menunggu air gula masak putar (B) putih telur sampai kembang. Apabila air gula dah masak terus tuangkan pelahan2, kedalam putih telur tadi. Putar lagi sehingga adunan sejuk dengan menggunakan whisk. Apabila adunan sejuk masukkan (C) butter sedikit demi sedikit sehingga habis. Pukul sehingga krim sebati dan kembang dan masukkan esen vanilla. 

Triple Chocolate Layer Cake

'A double layer homemade devil's food chocolate cake with milk chocolate frosting and chocolate chips on top. Why do I call it triple chocolate layer cake but only has two layers? Well, chocolate is used three times: chocolate cake, chocolate frosting, chocolate decoration'. - Sally's Baking Addiction


The above quote explains why this cake is called Triple Chocolate Layer Cake..Baked this for Iqram's 14th birthday...forever chocolate cakes lah ..my kids ni..so dah macam2 chocolate cakes dah buat...tak tahu lah apa lagi next time...
This time top with chocolate ganache, chocolate buttercream,ferrero rocher & salted caramel...another nice & moist cake...sedappp...:)

Triple Chocolate Layer Cake

Sources:- from Sally's baking addiction 
Tried & Tested:- Ayu@curlybabesatisfaction

Ingredients:

DEVIL'S FOOD CHOCOLATE LAYER CAKE-Ina Garten

• 1 and 3/4 cups (220g) all-purpose flour
• 1 and 3/4 cup (350g) granulated sugar-(Ayu used 200g castor sugar)
• 3/4 cup (65g) unsweetened cocoa powder (not dutch processed)-(Ayu used Phoon Huat Brand)
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup (240ml) buttermilk¹
• 1/2 cup (120ml) vegetable oil (or canola oil, or melted coconut oil)
• 2 large eggs, at room temperature²
• 1 teaspoon vanilla extract
• 1 cup (240ml) freshly brewed strong hot coffee^{3- (Ayu used 1 tbsp nescafe powder + 1 cup hot water)}

MILK CHOCOLATE FROSTING

• 1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature-(Ayu used 250g cowhead butter +20g shortening + 20g krimwell)
• 3-4 cups (360-480g) confectioners' sugar-(Ayu used 200g icing sugar)
• 3/4 cup (65g) unsweetened cocoa powder-(Ayu used valrhona)
• 3-5 Tablespoons (45-75ml) heavy cream (or half-and-half) -(Ayu used 2 tbsp whipping cream)
• 1 teaspoon vanilla extract
• 1/2 - 3/4 teaspoon salt (to taste)
• 15 oz (1.5 bags) chocolate chips, optional

Directions:

1. Preheat oven to 350F degrees. Butter & flour two 9 inch round cake pans⁴, or use non-stick spray. See note about 9x13 pan option.-_(Ayu used 2 9' round tray)
2. Make the cake: Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
3. Using a handheld or stand mixer on high speed, mix the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.
4. Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. My cakes took exactly 24 minutes. Allow to cool before frosting.
5. Make the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 2 full minutes. This creates a creamy base for the frosting. Turn speed to LOW and slowly add 3.5 cups of confectioners' sugar and the cocoa powder. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add up to 1/2 cup of confectioners' sugar if you'd like to increase the frosting's thickness. Taste, and add salt to taste.
6. Assemble the cake: Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with chocolate chips or as desired.
7. Make ahead tip: Cake stays fresh, moist, and soft at room temperature (covered) for up to 4 days. Cake can be refrigerated (covered) for up to 7 days. Cake can be frozen up to 3 months, thaw overnight in the refrigerator before serving.
8.  

Additional Notes:

1. Buttermilk is required for this recipe. You can make your own DIY version of buttermilk by measuring 1 Tablespoon of lemon juice or white vinegar in a measuring glass. Add enough milk (1%, 2%, or whole) in the same measuring glass to reach 1 cup. Stir it around and let sit for 5 minutes. The soured milk will be somewhat curdled and ready to use in your recipe.
2. Cake will not set up properly if using cold eggs. Please see note in the text of the post for a shortcut to bring eggs to room temperature.
3. Instead of hot coffee, try hot water or hot chai tea. You can't taste the coffee; it simply brings out more deep chocolate flavor.
4. A 9×13 pan will work since it takes approximately same amount of cups of batter as 2 round cake pans. However, I am unsure of the baking time.

Chocolate Salted Caramel Cake

This was for Mr Hubby's birthday last year..love the taste of this cake that I've decided to bake it again ...the last time was for Hasif's 16th birthday...browsed through for some idea on how to decorate the cake....came across some 'Henna' design cake ..thats when I decided to incorporate it here..the chocolate ganache, somehow..was a bit diluted..I cant get the right & nice point...anyhow...just proceeded ajelah...(biasalah when comes to baking birthday cakes if there is not perfect or no blunder then its not Ayu)..kita tak pandai...huhu..tapi nak letak juga kat sini untuk kenang- kenangan...

Anyway, in the next few postings, I will be updating some birthday cakes that I baked last year, during my 'hibernating' period...kalau sudi jengah2lah ya nanti...:)

Chocolate Salted Caramel Cake

Sources:-From Yumsilicious Bakes
Sources:-From Ayu@curlybabesatisfaction
Double Chocolate Layer Cake
3 oz semi-sweet chocolate, chopped [I use a combination of bittersweet and semi-sweet]-(Ayu also used mixture of dark & semi sweet chocolate 90g)
1 1/2 cup [120 g] cocoa powder
1 1/2 cup hot brewed strong coffee-(Ayu used 2 packets of 3-in -1 instant coffee +11/2 cup hot water)
1 stick [4 oz / 113 g] unsalted butter-(Ayu used salted butter)
1 1/2 cup [340 g] granulated sugar-(Ayu used 11/4 cup-[277g] fine sugar)
1 cup [220 g] light brown sugar-(Ayu used 1/4 cup-[57g])
2 3/4 cup [350 g] cake flour
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt-(Ayu added only 1 tsp)
3 large eggs
3/4 cup [165 g] oil-(Ayu used corn oil)
1 1/2 cup [360 g] sour cream
2 tsp vanilla extract


Instructions -

1. Preheat oven to 300 F [150 C]. Grease and line two 10 inch, or 3 8 inch cake pans.(Ayu used 3 9"tray, cake slight quite high)
2. Over low heat, stir together the chopped chocolate, cocoa powder, coffee and butter until everything melts and a nice thick paste is formed. Set aside to cool.
3. In a medium bowl, sift together the sugars, flour, baking soda, baking powder and salt.
4. In a large bowl, beat the eggs till slightly thickened and lightened in color. Whisk in the oil, sour cream and vanilla. Stir in the chocolate mixture, mix well. Add in the flour mixture, mixing till just combined.
5. Bake for 50-60 minutes, or until a wooden skewer inserted comes out clean, and the top feels springy to touch. It's alright if the top feels slightly sticky, it's still baked through, that's just how the cake is. Cool on wire rack. Since this cake is very soft, I recommend freezing the cake layers before using! It always makes for easier cake assembly.

 For the salted caramel filling -
1 cup [220 g] sugar
2 tbsp [20 g] light corn syrup
1/2 cup [130 g] heavy cream-(Ayu used whipping cream)
1 tsp fleur de sel-(Ayu just used normal salt)
1/4 cup [60 g] sour cream-
Instructions -

1. Combine 1/4 cup water, the sugar and the corn syrup in a medium saucepan, stir to combine. Boil on high heat till the mixture reaches 350 degrees on a candy thermometer. If you don't have one, just cook till it's amber colored, about 8-10 minutes.
2. In the meanwhile, heat together the cream and fleur de sel till it dissolves. Don't let the cream boil. Add it to the caramel once the caramel mixture is ready. Whisk it together. Whisk in the sour cream.Once the caramel has reached to amber colour, Ayu just added the rest of the whipping cream, salt and sour cream quickly till incorporated on low heat till mixture has melted) Allow to cool to room temp.
3. You can use this immediately, or refrigerate upto 3 days before using.

For the whipped caramel ganache -(Ayu made 1/2 of this amount)
1 pound dark chocolate, chopped-(450g-Ayu used 225g )
1 cup [220 g] sugar-(Ayu used 1/2 cup)
2 tbsp [20 g] light corn syrup-(Ayu used 1 tbsp)
1 1/2 cups [390 g] heavy cream-(Ayu used 195g whipping cream)
4 sticks [1 pound / 452 g] butter, cut into tbsp sized pieces, slightly softened-(Ayu used 1 butter-250g)


Instructions -

1. This portion is the same as the caramel filling, so you already have a base to judge on.
2. Combine 1/4 cup water, the sugar and the corn syrup in a medium saucepan, stir to combine. Boil on high heat till the mixture reaches 350 degrees on a candy thermometer. If you don't have one, just cook till it's amber colored, about 8-10 minutes.
3. In the meanwhile, heat the cream, without letting it boil. Add it to the caramel once the caramel mixture is ready. Whisk it together. Let cool for 5 minutes.
4. Add the chopped chocolate to the bowl of a stand mixer. Pour the caramel sauce over the chocolate, letting it sit for about a minute before mixing till the chocolate has completely melted.-(Once the caramel has reached to amber colour, Ayu just added the rest of the whipping cream & chocolate into the caramel and quickly stir till incorporated using very low heat till all the mixture has melted)
5. Now fit the micture with a paddle attachment, and beat the mixture on low till the bowl feels cool to the touch. Add the butter and increase speed to medium high till it's well incorporated, thickened and whipped, about 2-3 minutes. Let cool slightly before using, to make it easier.

Assembling the cake -

1. Slice the cake layers into 2 using a serrated knife or a cake slicer. I made a 3 layer cake,(Ayu used 3  9" tray) but you could make it a 4 layer cake as well, in fact, the salted caramel filling would be the perfect amount for a 4 layer cake.
2. Also slice off the tops of the cake. Lay down one sliced layer on a cake board, and add about 1/3rd of the filling. It will seem like it's too little, but it has so much flavor that the amount is perfect. Spread to the edges. You'll notice that some of it gets absorbed into the cake, that's supposed to happen!
3. Lay on the next layer, add another 1/3rd of the filling, and lay on the last layer. Save the bottom half of a sliced layer for the top, and lay it on inverted so that you have a flat top.
4. Now put on a light layer of the ganache, just to seal in the crumbs, called a crumb coat. Refrigerate for 5 minutes, then lay on the rest of the ganache and frost as desired [I used a cake comb, it's a lazy decorators best friend!]. Serve immediately. If you must refrigerate, reheat the cake for 10-20 seconds in the microwave, there's nothing worse than cold cake!!(Ayu didnt put in the fridge just leave it outside at room temperature but in a covered cake caddy for 3 days)

 

Belgian Chocolate Cake

Birthday cake yang kita buat July lalu..waktu bulan puasa untuk ,Marsya's 8th birthday...actually nak masukkan asik tertangguh aje..sebabkan  kita maluuuu sangat nak tayang kat blog ni...Memandangkan  dia minta cake 'Frozen', alahai..kita cakap kat dia..Marsya mama tak pandai buat figurinelah dear..so ini ajelah yang mama boleh buat... Kalau dicompare dengan kek2 'frozen' out there..kek ni memang lari jauh dari temanya..yalah orang buat cake frozen, warna, keputih2han, kebiru2an..dan more figurine or edible image kat atas kek.. mama main curah chocolate pulak kan..huhu...sebab itu aje yang mama tahuuuuu..hahaha...nasib baik ada 'snow flakes' sikit ..hehe....lagipun same reasonlah abang2 tak makan kek yang colour putih !..
Itupun cream yang putih2 tu dia orang kuiskan ketepi..

Cream putih tu sebenarnya  Swiss Meringue Buttercream..pertama kali buat ..sebab nak rasa macam mana differencenya dengan Italian Buttercream...pada kitalah ya..I would prefer the Italian one..mungkin ada technical problem during the process atau sukatan gula tu kita terlupa nak adjust...which is  agak manis pada kita ..
so I think I dont put the recipe yetlah until kita jumpa recipe yang betul2 sesuai to 
me...Maklumlah cari recipe buttercream tu pun main tangkap muat aje time bulan puasa tak 
kuasa..malas nak survey2 yang lain..dan compare..heheh itulah padahnya...


Belgian Chocolate Cake
Sources:- Yummy.ph/
Tried & Tested:-Ayu@curlybabesatisfaction
Yield 24 cupcakes -(Ayu used 8" tray)

1/2 cup butter, melted(115g)
100 grams bittersweet Belgian chocolate, chopped
1/4 cup butter-(55g)
1 1/4 cups sugar-(280g) -(Ayu used 170g only)
2 eggs
2 tablespoons cocoa powder
1 teaspoon vanilla
1 3/4 cup all purpose flour-(195g)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk

For the Belgian chocolate ganache
2 cups cream
400 grams bittersweet Belgian chocolate, chopped
(Ayu did half amount) 
 

Method:-
In a small pan, melt butter. Stir in chopped Belgian chocolate and whisk until blended. Set aside. Preheat oven to 350ËšF. In a mixing bowl, cream together butter and sugar. Add eggs slowly and beat until creamy. Stir in cocoa powder and vanilla. Add melted chocolate. Combine dry ingredients and stir into creamed mixture alternatively with milk. Beat until smooth (about 1 minute) then scoop into paper-lined muffin pans.  Bake for 15 minutes or until toothpick inserted in the middle comes out clean. Cool before frosting. Make the Belgian chocolate ganache: Put cream in a pot and bring to a boil. Remove from heat and stir in chopped chocolate. Whisk until smooth. Cool until thick and use to frost cupcakes.

Italian Nutty Cake

Tahun ni kita tak buat banyak research untuk my own birthday cake..cuma basically nak tukar sikit dari normal chocolate kek ..tak peduli kalau rakyat jelata suka makan ke tidak..tapi nak lari sikit dari coklat..apa2 pun kek sendiri so sendiri decidelah kan..hehehe..Kita decided to try buat kek Italian Nutty Cake ni..actually kita dapat recipe dari Chef Asma, semasa mengikuti klassnya beberapa tahun yang lalu..tapi disebabkan kita salah gunakan loyang untuk buat kek tu..the whole kek tak jadi ler..waktu tu dah jam 8 lebih malam, bahan2 yang digunakan dalam tu pulak ada yang dah habis ..nak pergi ke baking store jauh sikit dari rumah..so nak tak nak kita decided to just use tepung sponge cake aje yang terdapat dikedai berdekatan..cuma kekacang karamel dan buttercreamnya aje kita ikut dalam recipe tu, tapi kita dah adjusted according to my findings....keknya pula kita bagikan kepada 3 perasa, coklat oren & pandan..tengok tu coklat mesti ada juga..hehe..

My mum commented kek kita ni kek macam orang dulu dulu..hehe..sabor ajelah kan..sebab dia kata kek kita gunakan banyak buttercream..Iyoler selain coklat & buttercream/freshcream..itu ajelah kita suka makan..kalau nak guna fondant atau cheese topping..kita tak reti nak deco dan tak berapa gemar rasanya, sebab too sweet for me untuk fondant dan muak untuk cheese dan anak2 pun tak berapa suka sangat....alangkan kita letak sedikit cheese frosting dalam certain cake yang pernah kita buat..anak2 tak berapa makan ler..Basically they only eat cheese yang dalam savoury food aje like spaghetti, pasta or pizza dan lain2..:)

Kek ni & juga Italian buttercream ni sedapp tau..dia tak muak dan tak manis sangat...just nicelah..Kena pulak dengan kekacang karamel..memang sedap sangat..kita suka suka suka..
If you noticed, deco kek2 yang ada kat blog kita ni adalah tidak setaraf  dengan yang arif buat kek...semua deco yang kita buat adalah hasil dari 'squeezing' the idea dari kepala otak sendiri..of cos kita referlah kat internet untuk dapatkan idea...so the outcome apa yang termampu ajelah kan..Kadang2 kita terasa kerdil  dan terasa malu juga nak tayang kek2 yang kita buat kat blog, difacebook or instagram untuk tatapan teman2 dan pengunjung laman2 ni semua...yalah mungkin ada setengah orang akan  berkata..'kek macam tu rupa pun nak tayang juga'.. gulpp..hehehe.....
Ok lets go to the recipe.

Kek Sponge

Adapted from Kek Marble Optima
Sources:-From Kak Fida@myresipi.com

Sources:-From Ayu@curlybabesatisfaction

Bahan-bahan (Ayu gunakan 3 loyang leper 8 in)

• 250 g mentega - dicairkan
• 6 biji telur - A
• 350 g tepung Optima-(Ayu gunakan Super Sponge Cake Mix or Tepung Campuran Super Sponge)
• 1 sk esen vanilla
• 1 -3  warna pilihan - serta perasa pilihan.

Cara-cara

1. Telur dan tepung dipukul hingga kembang
2. Masukkan mentega cair dan esen dan kacau hingga sebati.
3. Bahagikan adunan kepada 3 bahagian. 1 bahagian dicampur dengan 1 sudu besar oren emulco + sedikit pewarna oren. 1 bahagian dicampur dengan 1-2 sudu teh perisa/paste  pandan + sedikit pewarna hijau. 1 bahagian lagi dicampur dengan 1 sudu besar chocolate emulco + 1 sudu besar cocoa powder. Ataupun ikut selera masing2.
4. Bubuh adunan  ke dalam 3 loyang berasingan dan bakar hingga masak pd suhu 160C-170C atau ikut kepanasan oven masing2.
5. Sejukkan di atas redai kek sebelum dikeluarkan dari loyang.
6. contoh tepung Optima :-boleh lihat disini
7.  Susun lapis pertama kek ikut suka perasa apa. Sapukan buttercream diikuti dengan  taburan kekacang karamel.
8. Lapiskan dengan kek seterusnya dan ulangi step no.7, hingga habis. 
9. Crumb coatkan kek dan masukkan dalam fridge selama 30 minit.
10. Keluarkan kek dan hiaskan dengan balance buttercream tadi.Kalau nak warnakan ambil sedikit buttercream dan campurkan dengan pewarna kesukaan.

Kekacang Karamel
100g gula kastor
100g kekacang(walnut, almond, kacang tanah)- yang sudah dibakar. -(Ayu gunakan walnut)

Cara:-
Panaskan gula sehingga menjadi karamel, selepas itu masukkan kekacang.
Cepat2 tuang adunan diatas kertas atau silpat mat ratakan dan sejukkan.
Bila dah sejuk boleh dicincang halus.

Italian Buttercream
(A):-
200g gula kastor 
100ml air
Panaskan gula & air sehingga mendidih, gunakan garfu untuk meniup seperti belon.
(Ayu masak gunakan thermometer hingga 110c atau hingga gula larut)

(B):-
3 biji putih telur grade A

(C):-
500g butter- dipotong kecil-kecil(mesti gunakan butter sejuk)
1 sudu teh vanilla essen

Cara:-
Masak bahan (A) sehingga mencapai 110c. Sementara menunggu air gula masak putar (B) putih telur sampai kembang. Apabila air gula dah masak terus tuangkan pelahan2, kedalam putih telur tadi. Putar lagi sehingga adunan sejuk dengan menggunakan whisk. Apabila adunan sejuk masukkan (C) butter sedikit demi sedikit sehingga habis. Pukul sehingga krim sebati dan kembang dan masukkan esen vanilla. Boleh lihat video macam mana nak buat Italian buttercream. Italian Buttercream

Chocolate Truffle Cake

Assalam, apa2pun nak masukkan juga recipe Chocolate Truffle Cake for my own reference, senang kalau nak buat lagi, sebab ada sukatan yang telah kita adjust....This cake was for Iqram's birthday on 28th March yang lalu, genaplah 13 tahun bujang kedua kita tu....sedapp pada kami..My mum already ordered untuk buatkan my niece birthday next week..hehe..untuk keluarga dan anak sendiri oklah kita buatkan tapi kalau untuk order orang luar, ada sikit pressure & stress disitu...:)

Anyway, cake ni kita ambil recipe dari buku Martha Stewart..memang seronok tengok recipe2 dalam buku tu..semuanya kasi orang menjejes air liur..hehe..bekenan yang ni..of cos juga dalam gambar cake Martha lagiii lawa compared dgn kita punya, oh tepi kek tu memang kita sengaja buat macam tu tau..hehe....tak apalah kan asal edible dan kita buatlah mana yang termampu...nak deco susah2 memang comfirm kita mati kering buat cake tu..hehe...so here it is for my future reference dan sibuk2 masuk dalam blog sendiri ni ya..:)

Chocolate Truffle Cake
Sources:-Martha Stewart's Cakes
Adjusted, Tried & Tested:-Ayu@curlybabesatisfaction
Ingredients:-
1 cup + 2 tbsp unsalted butter room temperature.
1/2 cup + 1 tbsp best quality unsweetened cocoa powder-(Ayu used Valrhona cocoa powder)
1/4 cup + 2 tbsp boiling water
3/4 cup milk +1/4 cup(Ayu added this)
21/4 cups sifter cake flour(not self rising)-(Ayu used top flour)
3/4 tsp baking soda
1/2 tsp salt
13/4 cups sugar-(Ayu used 200g) -7/8 cup (half the amount of 13/4)
2 tsp vanilla extract-(Ayu used vanilla essence)
3 large eggs lightly beaten

Method:-
Use 3nos 9x2 inch round cake pans.(Ayu used 1 no. 8' round cake pan & cut to 3 slices)
Preheat oven to 180c. Stir cocoa into a medium bowl. Stir in the boiling water until smooth, gradually whisk in milk. Set aside to cool.

Whisk together flour, baking soda and salt in a bowl. With an electric mixer, beat butter until fluffy. Gradually beat in sugar, scraping down sides of bowl. Beat in vanilla.

Add eggs in one by one. beating well after each addition. With mixer on low speed, add flour mixture and reserved cocoa mixture a little at a time in alternate batches, starting and ending with the flour beat until combined. Divide batter evenly among prepared pans, smooth tops with an offset spatula. Bake rotating halfway through, until a cake tester comes out clean, 20-25 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.

With a serrated knife, trim tops of cakes to level. Place bottom cake layer on a cake stand or platter and spread evenly with about 11/4 cups of whipped ganache, top with second layer and 11/4 cups ganache. Top with third layer. Spread remaining whipped ganache over top and sides of cake to form a crumb coat, refrigerate until ganaches is firm about 30 minutes.(Ayu used own chocolate ganache, and did not whip it)

Chocolate Ganache
Sources:-Ayu@curlybabesatisfaction
200ml whipping cream 
250g dark chocolate, chopped finely
a pinch of salt
In a double boiler, warm the cream until just at boiling point, add the chocolate & salt and stir. When all the chocolate has melted, remove for heat and continue stirring until all well mixed.

Whipped Bittersweet Chocolate Ganache
Sources:-Martha Stewart's Cakes

1 pound bittersweet chocolate finely chopped-(454g)
21/2 cups heavy cream 

Method:-
Place chocolate in a large heatproof bowl. Bring cream to a boil over medium-high heat. pour over chocolate, swirling to cover completely. Let sit 10 minutes. With a flexible spatula or a small whisk, gently stir chocolate and cream until combined.

Refrigerate ganache stirring every 5 minutes until mixture is cool to touch. Whisk ganache until it just barely begins to hold its shape and is slightly lighter in colour. Do not overwhip, or mixture will become grainy(ganache will keep thickening after you stop whisking.)Use immediately.

POURED GANACHE VARIATION:
Omit step 2. At the end of step 1, let ganache sit at room temperature until just thickened, about 15 minutes. The ganache will get thicker as it sits, it should be pourable but thick enough to fully coat the cake.

Rich Chocolate Frosting:- (Ayu used half of this for this cake)

Sources:-Martha Stewart's Cakes
1/2 cup + 1 tbsp unsweetened cocoa powder-(Use normal cocoa powder good enough)
1/2 cup + 1 tbsp warm water
11/2 cups(3 sticks) unsalted butter room temperature
3/4 cup confectioner's sugar
21/4 tsp salt -(If use salted butter DO NOT add this)
11/2 pounds semisweet chocolate chopped melted and cooled.(680g)

Method:-(Sorry just updated 14/4/2014)
Whisk together cocoa and the warm water in a bowl until cocoa disolves.With an electric  mixer on medium speed, beat butter, confectioner's sugar, and salt until pale and fluffy, 3-5 minutes. Gradually beat in melted chocolate and then cocoa mixture until combined. Frosting can be refrigerated up to 5 days in an airtight container. Bring to room temperature and beat on low speed before using.

After covered the cake with rich chocolate frosting, Ayu top with shaved milk chocolate compund..:

Chocolate Ombre Cake with Salted Caramel

After the last 2 birthdays using the recipes yang dah cuba beberapa kali..This time kita cuba pula recipe baru untuk Mr Hubby's birthday in January 2014 earlier this year..As usual mesti nak chocolate juga..sampaikan Mr Hubby kata..you & your chocolate cake, tak lari dari chocolate....hahahaha..yalah dah tentu rakyat jelata suka chocolate cake..kalau buat lain dari tu..nanti tak habis siapa yang jawap..hehe..

So kita browse the net..cari punya cari terhenti diwebsite orang putih ni..terbekenan yang ni..so cubalah..Oklah juga rasanya..sikit2 macam Four Layer Opera Cake...ermm sikit aje.. sebab ada almond grounds dalam batternya tu..cuma yang ini kurang sikit sukatan almondnya compared to Opera cake..The salted caramel, kita tak gunakan recipe asal..kita gunakan recipe lain..kita ambik kat website orang putih yang lain Women's weekly gitulah..So here it is last update untuk birthday cakes yang tertangguh since last year..Better update sebelum birthday Iqram this week...

Chocolate Ombre Cake with Salted Caramel

Adjusted:-From bbcgoodfood 

Tried & tested:-Ayu@curlybabesatisfaction

For vanilla & chocolate sponges

• 225g very soft butter, plus extra for greasing
• 225g golden caster sugar-(Ayu used 170g)
• 175g self-raising flour
• 85g ground almonds
• 1 tsp baking powder
• 3 eggs
• 150ml pot natural yogurt-(Ayu used 140ml)
• 1 tsp vanilla extract
• 5 tbsp cocoa powder

For caramel & caramel-choc sponges

• 225g very soft butter, plus extra for greasing
• 175g light muscovado sugar-(Ayu used 170g brown sugar)
• 50g dark muscovado sugar-(Ayu didnt add this)
• 175g self-raising flour
• 85g ground almonds
• 1 tsp baking powder
• 3 eggs
• 150ml pot natural yogurt-(Ayu used 140ml)
• 1 tsp vanilla extract
• 1 tbsp cocoa

To assemble-(Ayu didnt do this)

• 397g can caramel (stocked near the condensed milk in stores)
• 140g dark chocolate
• 140g milk chocolate
• 300ml double cream

For the salted caramel-(Ayu used this)

• 150ml (¼pt) double cream
• 125g (4½oz) dulce de leche or Carnation caramel-(Ayu used dulce de leche)
• 1tsp sea salt

Method

1. Heat oven to 180C/160C fan/gas 4. Grease and line bases of 2 x 20cm sandwich tins with baking parchment. For the Vanilla & chocolate sponges, mix all the ingredients, apart from the cocoa, together with an electric whisk. (Ayu add butter, yogurt & sugar and cream this 3 items first till creamy/white then add the rest of ingredients. Eggs added one by one and then fold in flour).Scrape half the mix into a second bowl and whizz in the cocoa. Scrape into the tins and bake for 20-25 mins until a skewer poked in comes out clean.
2. Repeat step 1 for the Caramel & caramel-choc sponges, (Same method as above) again leaving cocoa out of the first mixing, then splitting the mix in half and whizzing the cocoa into one batch. Cook as above.
3. While sponges are cooling, melt the dark and milk chocolate together in a bowl over a pan of barely simmering water. Remove from the heat, stir in the cream and cool or chill until spreadable.-(Ayu didnt use this, Ayu used another salted caramel below)
4. To make the salted caramel, whisk the cream to soft peaks then mix in the dulce de leche and sea salt. Place in the fridge for 10 minutes.
5. When the sponges are cool, spread a third of the caramel over the Vanilla sponge and top with the Caramel sponge. Spread over another third of the caramel and top with the Caramel-choc sponge, then the final third of caramel and top with the Chocolate sponge (don’t panic if you mix up the layers, the cake will still look great when you cut in). Spread the chocolate icing over the whole cake to serve. It will keep in a cool place in an airtight container for up to 3 days.