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.

Marble Chocolate Nutella Cake

Assalam, sebelum kita terlupa & hilangkan recipe ni baik kita uploadkan kat blog..senang untuk buat rurjukan akan datang kalau nak buat lagi..jumpa recipe ni kat Fb..with some adjustment on my sidelah..Terimakasih puan punya recipe ya..Akak panjang2kan disini pula ..Hari raya puasa yang lalu kita buat kek ni.. ambil order kecil2an..tak sangka customer repeat order pula..hehe..recipe asal hanya marble cake..tapi kita dah adjust gulanya sebab nutella fillingnya dah manis..

Gambar tak ada  yang dah potong..yang ini customer punya..hehe..sendiri punya tak sempat nak buat sebab alhamdullilah tahun ni boleh tahan juga order masuk..sampaikan sehari sebelum Raya baru siap & dapat deliver kepuan2 punya yang order..
Its just next time kena plan betul2 schedule order tu..bayangkan seminggu sebelum raya kita tidur 3-4 jam aje setiap hari..mana nak masak untuk berbuka & sahur, buat cookies untuk rumah sendiri & ontop buat order kek ...end up rumah sendiri tak ada kek..hehehe..

Marble Chocolate Nutella Cake
Sources:- Azlina Ina
Adjusted, Tried & Tested:-Ayu@curlybabesatisfaction
Bahan A:-
4 biji telur (size AA)
160g gula halus
1 sudu besar ovalete
1 sudu kecil vanilla

Bahan B:-
195g tepung gandum
30g tepung jagung
1 sudu kecil baking powder
(bahan diayak)

Bahan C:-
250g butter (quality butter)
2 sudu besar susu pekat

3 sudu besar serbuk koko (ayak)
2 sudu besar air 

nutella 187g

Cara:-
Whisk Bahan A sehingga gebu. Masukkan Bahan B sedikit demi sedikit.(kaup balik dgn menggunakan spatula). Dalam mixer yang lain guna (K beater) pukul Bahan C sehingga kembang(bertali). Masukkan campuran tepung & telur tadi kedalam campuran butter(Bahan C) yang kembanag tadi. Bahagikan kepada 2 bahagian. 1 bahagian campurkan dengan 3 sudu besar serbuk koko + 2 sudu besar air dan sebatikan. Guna loyang 8"
Preheat oven dan bakar adunan ikut suhu oven masing2..Biarkan kek betul2 sejuk sebelum di belah dua dan disapu dgn Nutella. Masukkan dlm peti sejuk sebentar sebelum dihidangkan.

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)

 

Deep Chocolate Sourcream Pound Cake

Assalam, bila kita click kat gambar ni dalam folder, baked this dalam bulan May tahun lepas...dah lama betul kita perap dia..hehe..yalah dah puan tanah kedaung pun duduk 
berperap ajekan....hehe..,Kita tahu tentang cake ni pun dari rakan blogger Rima..she baked this sebelum ni..tapi disebabkan during this period, blognya diprivatisekan tak dapatlah den nak skodeng recipenya...jadi kita google dan terjumpa blog kat bawah ni...

Cubalah buat...memang very chocolatey lah cake ni...sedapp..anak2 kita memang suka pound cake..cari2 balik rupanya kita terlupa nak ambil gambar cross section cake.. texturenya very fine & soft...alah..macam kek Sara lee tulah...With the recipe, it comes with glazing...kita tak buat..just makan on its own pun dah sedap...

Deep Chocolate Sourcream Pound Cake
Recipe source: The Cake Book by Tish Boyle
Via:- VioletsnVanilla.worpress
Ingredients:
11/2 cups all-purpose flour
1/2 cup cake flour
1 cup Dutch-processed cocoa powder-(Ayu used Valrhona cocoa powder)
21/4 tsp baking powder
1/2 tsp salt
11/2 cups (3 sticks) unsalted butter, softened-(Ayu used 350g)
21/2 cups granulated sugar-(Ayu used 13/4cups)
4 large eggs
2 tsp vanilla extract
1 cup sour cream

Ingredients for Bittersweet Chocolate Glaze:
3 oz bittersweet chocolate, coarsely chopped
1/3 cup heavy cream
1/2 tsp vanilla extract
(Ayu didnt make this)

Method:
Position a rack in the center of the oven and preheat the oven to 325 deg F. Grease the inside of a 10-inch Bundt pan. Dust the pan with flour.
Sift together the flours, cocoa powder, baking powder, and salt into a medium bowl. Set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually beat in the sugar. Increase the speed to medium high and beat until the mixture is well blended and light, about 4 minutes. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
In a small bowl, stir the vanilla extract into the sour cream. If your mixer has a splatter shield attachment, attach it now. At low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions and mixing just until blended. Scrape the batter into the prepared pan and smooth the top.
Bake the cake for 65 to 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes.
Invert the cake onto the rack and let cool completely.
 

To glaze the cake: Place the cake on the wire rack, on a wax paper- or foil-lined baking sheet. Slowly pour the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for about 30 minutes before slicing the cake.
Bittersweet Glaze: Place the chocolate in the bowl of a food processor and process just until finely ground. In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate to the pan. Stir until the chocolate is completely melted and the glaze is smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl. Cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.

Chocolate Sourcream Cake

Assalam, cuti sekolah bulan December ni, tentu ramai teman2 yang dah pergi bercuti..diawal bulan atau diawal permulaan cuti sekolah dibulan November kemarin...kita ni semenjak Hasif dah masuk Polytechnic, cuti sekolahnya dengan adik2 dah tak sama...bila dia bercuti adik2nya pula sibuk mengambil peperiksaan..bila adik2nya pula start cuti dia pula sibuk menghadapi exam...so basically breaknya dah lain2 ni susah kalau plan nak kemana especially kalau nak pergi bercuti...:(

So since the only time, yang dia orang sama cuti adalah waktu  2 minggu terakhir dibulan December.. time tu jugalah kita ingat nak pergi jalan2..Kalau nak ikut perkiraan kali ni kami akan pergi jauh sikit dari holiday2 yang lepas..for the family especially anak2..as of for me paling jauh kita dah pernah pergi was Geneva in Switzerland & Mr Hubby was Canada ...both was because of tugasan kami waktu itu...kalau sendiri jangan harap lah sampai..hehe...
Insya allah kali ni kami akan ke sebuah negara yang terletak diWestern Asia & Eastern Europe..Semuga kami selamat pergi dan balik ...


Actually posting kali ini adalah entry terakhir buat tahun 2014 ni, sebab by the time kita balik nanti dah mula tahun baru .Kita nak letak recipe chocolate sourcream cake  walaupun sebelum ni kita dah beberapa kali  buat disini...Cake yang sangat moist dan sedappp...
Mungkin it will take a while for me to start up blogging again as ada beberapa  family obligations yang harus kita settle ..:(
Disini kita juga ingin memohon maaf sekira kita ada buat  kesilapan dalam berbicara,comment2 yang kita tinggalkan dan reply diblog ini  atau diblog teman2.. 
begitu juga kalau kita telah mengambil recipe teman2  mohon dihalalkan..
Sehingga kita berjumpa lagi insya allah ...:)

Chocolate Sourcream Cake
Sources:- From Alia via Jamie
Tried & Tested:- Ayu@curlybabesatisfaction

Bahan-bahan ( 18 cm )-(Ayu buat 2 adunan)

• 1/2 cawan mentega(pls use good butter ya)
• 1/2 cawan gula halus-(Ayu gunakan 60g)
• 1/4 cawan gula perang-(Ayu gunakan 20g)
• 1 sudu kecil baking powder
• 1/2 sudu kecil soda bikarbonat
• secubit garam
• 1/2 cawan sour cream
• 1 sudu kecil esen vanilla
• 80g coklat chips
• 2 biji telur
• 1 1/2 cawan tepung gandum 

[ sirap coklat ]

• 1/2 sudu kecil serbuk kulit kayu manis-(Ayu tak letak ni)
• 2 sudu besar fresh milk
• 30g coklat
• 1/4 cawan gula perang-(Ayu gunakan 20g)

Cara-cara 

1. Pukul mentega dan gula sehingga berkrim
2. Masukkan telur sebiji demi sebiji
3. Masukkan sedikit demi sedikit tepung yang telah diayak dengan bahan-bahan kering. Kacau sebati.
4. Masukkan sour cream dan esen vanilla
5. Kemudian masukkan coklat chips. Kacau sebati.
6. Sediakan sirap coklat. Masukkan semua bahan-bahan untuk sirap. Cairkan dengan kaedah double bowl.
7. Masukkan 1/2 adunan ke dalam loyang.
8. Masukkan 1/2 sirap coklat.
9. Ulang kaedah 7 dan 8
10. Bakar dalam oven pada suhu 180 degree selama 55-60 minit.-(Ayu bakar mengikut oven temp sendiri.)

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.

Kek Minyak

Assalam, here I am still in one piece..alhamdullilah...been hibernating for no reasons..hehe...ok, sebelum gambar ni basi, baik kita uploadkan kat blog cepat2..ialah..sebab kita dah upload ni kat instagram kita semalam..kek minyak yang ramai dah cuba..baru nilah nak menyahut seruan..memang dah lama belek2 recipe ni, cuma belum ada kesempatan nak buat..selalu kena potong queue aje..

Comments from teman2 kat insta tu..ada yang guna melted butter to gives it a more flavourful cake...yes yes..I should try it next time...alangkan yang ni dah sedap..kalau letak butter lagiiii lah sedap kan...

Recipe kek minyak ada beberapa sumber actually..tapi kita rasa2..Lina pg yang was one of the first yang mencuba..so kat sini akak linkkan ke blog Lina ya..Terimakasih puan punya recipe dan Lina.... akak mohon panjang2kan disini pula... 

Ooops warna kek memang guna warna pastel..saja aje actually nak guna warna2 yang jarang digunakan dipantry kita tu...

pss...kita buat 11/2 adunan dan menggunakan sukatan gula & susu pekat base on the original..tak lebihkan dan tak kurangkan...:)

KEK MINYAK

Original : MyResipi
Sumber : LiNa Pg
Tried & Tested:- Ayu@curlybabesatisfaction
Bahan-bahan ( 8x8inci / 9in)-(Ayu gunakan nordic bundt pan)

• 5 biji telur -(Ayu gunakan 6 biji size XXL)
• 3/4 cawan gula halus (Ayu guna gula kastor)-kalau nak manis lagi sikit boleh tambah 1/4 Cawan lagi..tapi pada ayu dah cukup manislah..
• 2 cawan tepung gandum -(Ayu guna 3 cawan)
• 1 sk baking powder-(Ayu guna 11/2)
• 1 cawan susu pekat
• 1 sudu besar ovallate-(Ayu guna 11/2)
• 1 cawan minyak masak-(Ayu guna 11/2 cawan)
• perasa nenas / pisang / ape2 ikut suka/pewarna-(Ayu guna perasa oren)
• 1 sudu teh esen vanila-(Ayu guna 2 sudu teh)

Cara-cara

1. Panaskan oven suhu 170'C
2. Ayak tepung gandum bersama baking powder.Ketepikan
3. Lenser loyang kek dgn mentega.Alaskan dengan baking paper.
4. Pukul telur bersama gula dan ovallate hingga kembang.
5. Masukkan susu pekat dan esen vanila. Pukul lagi sekejap.
6. Masukkan minyak masak dan perasa sambil dipukul lagi tapi hanya sekadar untuk adunan bergaul rata.
7. Akhir sekali masukkan gandum. Gaul rata. Selepas itu, bahagikan adunan kepada 3 warna.
8. Tuangkan ke dalam loyang, marble ikut kreativiti
9. Bakar hingga masak.Suhu bergantung kepada oven masing2
10. Biarkan kek sejuk barulah dipotong dan hidangkan