Since kita dah cracked 6 eggs..no choice but to make 2 adunan dari kat bawah ni..terhasil lah cake yang besar..kita gunakan loyang 10 inci or kalau nak guna loyang 9" pun boleh juga tapi kena bakar 2 loyanglah for thisor maybe 3 kot, so pandai2lah adjust ya.., 3 adunan for the frosting...mak ai, macam nak kasi 20 orang makan ..hehe..tapi tak apalah bila dah siap, boleh juga buat snacking for Marsya and the boys dan juga tuition teachers budak2 tu, macam biasa..hehe..
The cake this time, I've decided to try out the petals method on the sides, which I saw in Rima's blog here..memang geram tengok gambar2 kat blog Rima ni..terpegun selalu bila kita tengok... mulut kita tercopong aje admiring her works, nasib baik tak ada lalat kalau tak dah masuk dah..hehe..Of cos, kita punya petals tak secantik macam Rima, tapi happy sebab at least kita dapat mencbua pattern ni at last..Boleh juga tengok disini macam mana nak buat petals tu..
Kalau nak cuba the recipe below, using the petals pattern on the sides of the cake, frosting tu kena masukkan dalam fridge kasi dia thickens/keras slightly then you can pipe ya..Ok, ok..got to go now..lepas ni nak bake another cake pulak..mak tengah stress niiiii!!!!
Classic Chocolate Cake
Sources:- From Maya@maya-kitchenette
Sources:-From Ayu@curlybabesatisfaction
Ingredients:-
170g butter-(3/4 cup)
2 cups sugar (-I used 11/4 cup)
3 eggs
2 cups plain flour
1 tsp baking soda
1/2 tsp salt
85g cocoa powder-(Ayu used Valrhona cocoa powder)
11/2 cups milk
2 tsp vanilla
Method:-
Cream butter until softened. Add sugar and beat until light and fluffy. Add eggs, one at a time. Measure the flour, baking soda, salt and cocoa powder into a medium sized bowl and whisk to combine. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about half of the milk and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry. Mix in vanilla. Scoop batter into cupcake cups 1/2 or 60% full. Bake at 170C for about 25-30 minutes or until a cake tester comes out clean.
Frosting:-
142g chocolate (5 oz)-(Ayu used Valrhona Dark Chocolate)
86g butter(3 oz)
1/2 cup sour cream-(Ayu used 1/2 cup plain yogurt +11/2 tbsp melted butter)
1 tsp vanilla
5-7 oz icing sugar (start with 5 oz and add accordingly) - (Ayu used 2 oz -21/2 oz- 60g -75g)-sorry just edited.
Method:-
Melt butter and chocolate using a double boiler. Once smooth and melted, gently whisk in vanilla. Whisk in icing sugar, a little at a time. Add in sour cream and cream till its satiny smooth. Keep it aside for a while to thickens. Do give it a stir once in a while.
170g butter-(3/4 cup)
2 cups sugar (-I used 11/4 cup)
3 eggs
2 cups plain flour
1 tsp baking soda
1/2 tsp salt
85g cocoa powder-(Ayu used Valrhona cocoa powder)
11/2 cups milk
2 tsp vanilla
Method:-
Cream butter until softened. Add sugar and beat until light and fluffy. Add eggs, one at a time. Measure the flour, baking soda, salt and cocoa powder into a medium sized bowl and whisk to combine. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about half of the milk and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry. Mix in vanilla. Scoop batter into cupcake cups 1/2 or 60% full. Bake at 170C for about 25-30 minutes or until a cake tester comes out clean.
Frosting:-
142g chocolate (5 oz)-(Ayu used Valrhona Dark Chocolate)
86g butter(3 oz)
1/2 cup sour cream-(Ayu used 1/2 cup plain yogurt +11/2 tbsp melted butter)
1 tsp vanilla
5-7 oz icing sugar (start with 5 oz and add accordingly) - (Ayu used 2 oz -21/2 oz- 60g -75g)-sorry just edited.
Method:-
Melt butter and chocolate using a double boiler. Once smooth and melted, gently whisk in vanilla. Whisk in icing sugar, a little at a time. Add in sour cream and cream till its satiny smooth. Keep it aside for a while to thickens. Do give it a stir once in a while.
