This was the cake that I baked during my absence from blogging for my second son Iqram's 11th birhtday on the 28th March..too bad, cant post it on the actual day as during that period cant post it here as I was really not in the mood..
Anyway.. we just celebrated macam biasa aje..tak adalah besar mana pun, cuma pergi dinner aje..Iqram requested nak makan kat Seoul Garden, tapi when we reached the restaurant it was packed and got to wait outside for over an hour(although dah call & reserve but as usual no booking but just walk in), till Mr Hubby naik angin..haha sebab jam dah pukul 8.30 malam,tapi masih berlegar2 kena tunggu kat luar restaurant... bila ditanya at the counter disuruh wait for 5 minutes nanti dipanggil..tapi after 20 miniutes tak juga dipanggil2, bila diapproach, same answer another 5 minutes disuruh tunggu lagi..as we knew that the last order would be 9.45pm, we felt that 'boh hua'(not worth) to wait any longer...last2 semua agreed makan kat Al Amin restaurant sudah....hahaha...kesian birthday boy memang suka makan kat Seoul Garden tu, tak apalah lain kali tak birthday pun boleh pergi jugalah ya...
This year, for the first time kita belikan dia jam tangan as his birthday present...sebab selalu mama tak kasi present cuma buatkan kek aje..hehe..ok bukannya tak pernah ada jam tangan sebelum ni tapi selalunya beli yang cheapo punya aje....(mama dia kan cheapskate)...alah yang jenis satu $15 tu..kadang2 beli kat Malaysia satu RM$20..hahaha..jam2 ni pulak boleh hanya bertahan 1 minggu the earliest or 1 bulan the latest(depends si pemakainyalah)..lepas tu the cover tertanggallah, the belt tercabut lah..kena pulak sipemakai yang 'ganas' asik dibuat main aje jam tu, that was why mama felt no reason to buy for him yang mahal punya ...sebab cepat jahanam, hehehe!.... kita tanya birthday boy nak apa for his birthday.. macam biasa juga jawap 'tak tahhhhhu'(actually dia nak game kinect, tapi kena reject from both his parents sebab takut tak ingat nak belajar nanti..)..so kita suggest nak jam tangan tak?..Dia jawap boleh jugaklah..tapi nak jam yang boleh kena air punya..(dalam hati amboi! demand seh)..So I've got for him the jam G-shock..(still cari yang offer punya)...haha..boleh dibawa swimming dan segala yang kena mengena dengan air no problemlah..Ah jam yang ini barulah melekat kat tangan si Iqram ni..kalau tak asik dibuka dan tak pernah lama ditangannya tu..well yang ini memang sengaja dibuat mandi, memang sengaja ditadahkan air kat jam dia tu..aduhai..
OKlah itu ..cakap tentang kek ni pulaklah ya..macam biasa kek mesti nak COKLAT jugak..dan macam biasa Iqram requested tak nak yang ada bercream..just plain chocolate cake..kek ni pun dah lama masuk list dalam kek coklat kita..nak buat asik tertangguh aje..actually this cake kita dah buat 2 kali..pertama kali was just buat makan2 aje and taklah deco macam nak buat birthday cake, cuma curahkan choco ganache..The first time kita buat kek ni menghasilkan kek yang besar, kita gunakan loyang 10 inci..although Along letak situ loyang 9' tapi kita rasa kalau guna loyang 9' kena bakar 2 kali sebab, I tried pouring kesemua adunan tu adunan touches almost the tip of the loyang so terpaksa tuang balik dan bakar dalam loyang yang besar lagi sikit...This cake is really very moist, memang terasa kecoklatannya..sedapp..dapatlah tuition teachers si Iqram merasa kek ni, semua cakap sedap dan 'very solid'(chocolatey).. the chocolate ganache tu kita ikut along punya chocolate ganache for the first attempt, but I used my own chocolate ganache for the second attempt sebab kita hanya buat 1/2 adunan kek tu dan kebetulan whip cream kita dah tinggal sikit so I used my recipe for that..
The decorations pulak kita gunakan Valrhona Les pearl(chocolate beads) kat tepi nya dan chocolate nuggets for the topping kat atas tu..bertambah2 lah lagi rasa chocolate dalam kek ni..semuanya bercoklat..hehehe..Along cayang, terimakasihlah for sharing this recipe...kita minta izin letakkan recipenya disini pula ya,..Siapa2 yang nak mencuba tapi tak ada sour cream tukan boleh juga gunakan yogurt tapi add sikit melted butter dalamnya..
Note:-1 cup sour cream = 3 tbsp melted butter + 1 cup yogurt
Moist Sour Cream Chocolate Cake
Makes 9" round-(to Ayu maybe 2x 9" trays) or a 10" tray
(Ayu bake 1/2 the amount below using an 8" cake tray)
INGREDIENTS:
1 cup Cocoa-(Ayu used 1/2 cup Valrhona cocoa powder)
1 cup Boiling Water-(Ayu used 1/2 cup)
1 cup Butter - softened -(Ayu used 1/2 cup)
2½ cup Sugar-(Ayu used 1 cup+11/2 tbsp)
4 Eggs-(Ayu used 2 eggs)
2 tsp Vanilla Essence-(Ayu used 1 tsp)
3 cup Cake Flour*-(Ayu used 11/2 cup)
2 tsp Baking Soda*-(Ayu used 1 tsp)
1 tsp Baking Powder*-(Ayu used 1/2 tsp)
½ tsp Salt* (* sifted together)
1 cup / 8 oz Sour Cream (I used 200g packet)-(Ayu used 140g)
METHOD:
1. Dissolve cocoa & boiling
water.
2. Cream butter & sugar until
light.
Add in VE(Vanilla Essence) and egg, one a time while
beating until well mixed.
Fold in flour and sour cream
alternately, beating well after each addition.
Lastly, add in cocoa mixture.
3. Bake 170C for 1 hour until
cooked when tested with skewer.
(I baked mine for 1½ hours, testing
it every 10 minutes after 1 hr).
4. Unmould after 10min and cool
completely before slicing then layer/spread with chocolate ganache.
Chocolate Ganache
Source:-From HomeKreation
450g Chocolate - chopped
300g Cream
- Place both in a pot & cook small fire
until chocolate melt.
- Cool slightly before layering
cake & spreading on top.
QUESTIONS
RECEIVED & ANSWERS:
Q1: How to spread
the ganache smoothly?
A1: Pour the
ganache at the center of the cake and let it spread naturally until the whole
top of cake is covered (no need to use spatula to spread). The ganache will be
thicken at room temperature after a while and will not be pourable then so you
must not delay the process.
For side of the
cake, wait till the ganache thicken slightly & spread using back of a
spoon. Then comb the ganache for pattern as shown using cake scraper.
Cover the edge of
the cake with tiny rosette using small star nozzle.
Bahasa Malaysia Version
Sumber-kek: AllRecipes (di alih bahasa oleh HomeKreation)
Saiz: 9"bulat-(Pada Ayu mungkin boleh gunakan 2x loyang 9') atau 1x loyang 10"
(Ayu hanya menggunakan 1/2 adunan dibawah dan menggunakan loyang 8" aje)
BAHAN2:
1 cwn Serbuk
Koko-(Ayu gunakan 1/2 cawan valrhona cocoa powder)
1 cwn Air Panas-(Ayu gunakan 1/2 cawan)
1 cwn Mentega - di lembutkan-(Ayu gunakan 1/2 cawan - dalam 115g)
2½ cwn Gula-(Ayu gunakan 1 cawan + 11/2 sudu besar)
4 bj Telur-(Ayu gunakan 2 biji)
2 st Esen
Vanilla-(Ayu gunakan 1 sudu teh)
3 cwn Tepung
Kek*-(Ayu gunakan 11/2 cawan)
2 st Baking
Soda*-(1sudu teh)
1 st Baking
Powder*-(Ayu gunakan 1/2 sudu teh)
½ st Garam* (* ayak sekali)
1 cwn / 8 oz
Sour Cream (Along guna
peket 200g mcm gambar)-(Ayu gunakan anggaran dalam 140g)
CARA2:
1. Campurkan
koko & air panas. Ketepikan.
2. Pukul mentega
& gula sehingga gebu.
Masukkan EV(Esen vanila)
& telur sebiji2 sambil di pukul rata.
Gaulkan tepung
& sour cream berselang-seli sehingga habis & sebati.
Akhir sekali,
gaulkan bancuhan koko tadi.
3. Bakar 170C selama 1 jam sehingga masak (test dgn
lidi).
(Along punya
masak selepas 1½ jam, test setiap 10 min selepas 1 jam)
4. Keluarkan dari acuan selepas 10min dan sejukkan.
Potong kek kpd 2 atau 3 lapisan.
Lapiskan/di sapukan dgn chocolate ganache.
Chocolate Ganache
Source:-From HomeKreation
450g Coklat - potong kecil
300g Cream
- Masukkan ke
dlm periuk kecil & masak dgn api kecil sehingga coklat cair.
- Sejukkan sedikit sebelum di sapu ke atas kek.
SOAL JAWAB:
Soalan 1: Bagaimana
cara nak sapu topping supaya licin.
Jwpn1: Tuang
ganache kat tengah2 kek sehingga merebak sendiri menyelaputi seluruh permukaan
atas kek - tak payah guna sudip sebab nanti permukaan tak licin. Ganache yg di
biarkan terlalu lama di suhu bilik akan membeku sedikit & ini akan
menyulitkan proses menuang, jadi jangan tunggu2 ok.
Untuk bahagian
tepi, biar ganache beku sedikit & sapu bahagian tepi kek menggunakan
bahagian belakang sudu. Selepas tu, boleh lah di garu menggunakan scraper untuk
mendapatkan pattern spt dlm gambar di atas.
Paipkan pettern
rosette kecil untuk menutupi tepi keliling atas kek.
Chocolate Ganache
Source:-From Ayu@curlybabesatisfaction
250g dark cooking chocolate(Ayu used Valrhona)
200g whipping cream
1 tbsp butter
Double Boil whiiping cream and add in chocolate & butter, mix till chocolate melts and let cool.
