Posts Tagged ‘chocolate cake’

It’s been awhile since I last updated this blog. So much has happened I don’t even know where to begin….

And just so you know, this time round, I do have a valid reason for being MIA. Now, for the moment everyone’s been waiting for…*drumroll*….Alan and I relocated to Sydney at the end of Dec 08/early Jan 09! So yes, it’s a big change for both of us as we’ve been in tassie for 6 years and no where will ever feel like home the way tassie has been for us both, especially for me. Tassie is where I discovered myself, where I discovered my passion in life& where I found myself accepted and loved by the ones around me. Tassie will always hold a very special place in my heart and will always be home to me.

Anyway, because of the relocation, we haven’t had internet connection at home since the end of Nov and just getting around to going online has been a real pain! We are still trying to settle the internet and phone line at our new place in Sydney but things are not looking too good so it’s going to be awhile before I can fully update this blog religiously.

Next, I’m really excited to announce that after missing the last 2 challenges, I’m back with Feb’s DB challenge! Gosh! Just slightly short of a year since joining the DBers, I didn’t realise how big a part of my life they’ve become. I’ve been feeling so empty and guilty for missing the last 2 challenges, I told myself that even if it means having to go to an internet café and post feb’s challenge, I’ll do it! Yeah I know I’m a bit late as the dateline as yesterday. But I was at work till really late at night and back again at work at 5am so getting to somewhere with internet access to do this post is a challenge in itself!

Feb’s challenge is hosted by Wendy of WMPE‘s blog and Dharm of Dad ~ Baker & Chef. It was exciting just knowing that this month’s challenge is a recipe from non other than my home country’s famous chef – Chef Wan!! Being the month for Valentine’s Day and all, the challenge was meant to be something we could do for our valentine. Well, I’ve never been much of a valentine day celebrator, so I decided that I’ll be making mine for a good friend of mine who celebrated her birthday yesterday! Who said valentines day has to be about lovers. I feel that the greatest love one could have is the love shared with friends who’ve seen you through good and bad times!


In line with the theme, I made mine in an 8 inch round cake tin and cut it into a heart shape thereafter. Early this month when Kaye and I went for coffee, she said she hasn’t been successful in finding the “ultimate” chocolate cake here! So, I decided I’m going to give her an overdose of chocolate! Rich, muddy chocolate cake with creamy, gooey dark chocolate ripple ice cream! Yum!! :p Since this is my first time making this cake, and this ice cream, I decided what the heck, I might as well make another first timer – homemade Turkish delight!


Flourless Chocolate Cake, Chocolate Valentino

Recipe from Sweet Treats by Chef Wan


16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). 
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C. 
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

 As for the Turkish delight, I got my recipe from Gastronomy Domine.Being my first time, I didn’t know what to expect and what turned out was simply a delight! Just bear in mind though, when you remove the TD from the fridge it’ll be really hard and difficult to chew. Once it’s been left at room temperature for a while, you’ve got yourself yummy Narnia like TDs! :p


Turkish Delight


2 cups sugar
2  1/4 cups water
Juice of 1/2 lemon
1/2 cup cornflour 
1/2 teaspoon cream of tartar (this stops the mixture from crystalising)
1/2 tbsp essence of rose water
1/2 cup icing sugar (confectioners’ sugar for Americans)
1/8 cup extra cornflour


1. Boil the sugar with the lemon juice and 3/4 cups of water. Use a jam thermometer and remove from the heat when the syrup reaches the soft ball stage (115C).

2. While you are boiling the sugar syrup, combine the cream of tartar and a cup of cornflour with 1.5 cups of cold water. (Using cold water should prevent lumps.) Mix well and bring up to a simmer, stirring all the time. Continue stirring at a simmer until the mixture has made a thick, gluey paste. Stir the sugar syrup into this paste. (If you end up with lumps at this stage, push everything into a saucepan through a sieve with the back of a ladle.)

3. Simmer the sugar and cornflour mixture, stirring every few minutes, until it’s a golden-honey colour and about 120C (this is halfway between soft and hard ball on your jam thermometer, and will take about an hour).

4. Divide the mixture into two, and pour it into prepared trays lined with oiled cling film. I used a small tupperware as I wanted turkish delights with a bit of height to them and found that with my trays they were really flat.

5. Add rose water and a few drops of pink food colouring and stir. Cover and chill for a few hours until set.

6. Turn it out and slice the set Turkish Delight into cubes, and roll in a mixture of 1/2 cup icing sugar and 1/8 cup cornflour so that they don’t stick together. Store in airtight boxes between layers of greaseproof paper, well-dusted with the icing sugar/cornflour mixture.


As for my amazing Chocolate Ripple Ice Cream, I got it off The Ice Cream Book by Joanna Farrow and Sara Lewis. In my hastiness I forgot to take a photo of the finish tub of ice cream, and when I opened the freezer today, all that greeted me was a miserable one scoop left in the tub! Obviously, it wasn’t picture worthy, so you’ll all just have to take my word that it was sensational and use your imagination to picture the final product! 🙂

Chocolate Ripple Ice Cream


4 egg yolks

75g castor sugar

1 tsp cornflour

300ml semi-skimmed milk

250g dark bitter chocolate

25g butter, diced

2 tbsp golden syrup

90 ml single cream

200 ml whipping cream


1. Combine egg yolks, sugar and cornflour in a bowl and whisk till thick and foamy. 

2. Heat milk to just boiling and gradually add to yolk mixture, whisking constantly.

3. Return mixture to pan and cook over gentle heat, stirring constantly until custard thickens and is smooth. 

4. Pour it into a bowl and stir in 150g of chocolate  till melted. Cover, leave to cool then chill. 

5. Melt remaining chocolate with butter in a saucepan. Add in golden syrup. Heat gently, stirring until chocolate and butter have melted.

6. Stir in single cream. Heat gently, stirring until smooth, then leave to cool.

7. In an ice cream maker, stir the cream into the custard and churn the mixture till thick. 

8. Add alternate spoonfuls of chocolate sauce and ice cream into a plastic tub and freeze for at least 5-6 hours. 




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So, what do you want? The good or the bad? I think….the bad news should come first…hopefully then the good news can make up for it. It’s once again the time of the month for July’s DB challenge. However, after much thought and consideration, I’ve decided to opt out of this month’s challenge. Being unemployed means every cent counts. When the challenge was first announced I was really excited. However, I needed a reason and an occasion to make this cake. None came, so in the end, I decided I was not in a position to spend extra money or something which would most likely go to waste. I will however, attempt this challenge the instant I’m given an opportunity.

I know that many will visit the site today in anticipation of July’s challenge. So…for the good news, I’ve decided to post up the few cake orders I’ve been busy with in the last couple of weeks.

First up is a Tiramisu I made for Krys’s colleague’s husband. I opted for a more general sorta design as the cake was to be cut up into small pieces and served as dessert.

Next, was a Chocolate Banana Cake. This was my first time making chocolate butterflies and I had lotsa fun. It was obviously for a girl as I seriously doubt any guy would appreciate a cake decorated in butterflies.

The next was my pride and joy! Haha! 🙂 But seeing that up till now, I’ve been mastering the art of using chocolate decorations in most of my cakes, I’ve decided it was time to work with sugarpaste. As this was a Mississippi Mud Cake for a 6 year old girl, teddy bears and lotsa pretty, colourful gifts should not go wrong.

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It has been nothing but busy, busy, busy the last couple of weeks. Not only was I busy with my new hospitality course at Wrestpoint, but there was CNY and one of my “son’s” birthday. Edmund is a gifted pianist and guitarist hence I wanted very much to make a cake that would be meaningful. My initial plan was to make a cake in the shape of a guitar but after much thought, it occurred to me that it was easier to make one in the shape of a piano. It took me approximately 4 days to make this cake. He likes tiramisu but I was afraid the cake would not last that many days hence I decided on my chocolate mud cake layered with mocha mousse. It was hard work but the end result however was worth it. My first 3D cake! 

Chocolate Mud Cake: click here for the recipe

Mocha Mousse


  • 180gm white chocolate
  • 300ml thickened cream
  • 1 tsp gelatine
  • 3 eggs, separated
  • 1 tbsp coffee powder
  • 2 tbsp Amarula liquer


  • Melt chocolate, coffee powder and cream in a double boiler. Remove and leave to cool a little
  • Place 1 tbsp boiling water in a bowl and sprinkle gelatine over the water. Fill a big bowl with boiling water. Place the bowl with gelatine in the bog bowl and stir till dissolve. 
  • Stir egg yolks, alcohol and gelatine into chocolate. Refrigerate till thicken slightly.
  • In the meantime, beat egg whites till stiff peaks form. Fold the egg whites into the chocolate mixture. 


  • Split cake into three layers. Place first layer into cake tin, pour one layer of mocha mousse over. Place second layer of cake and top with remaining mousse. Place last layer of cake on top and refrigerate overnight. 

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 Click here for the recipe 🙂

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Alan’s birthday is next week but we had to celebrate it last weekend as he was leaving to go back to Penang for the holidays. This year I decided to make him a chocolate banana cake inspired by the one sold in Secret Recipe in Malaysia. Their chocolate banana cake is one of my all time favourite. I was initially not going to decorate it this way but when I was removing it from the cake tin, I accidentally “rip” the chocolate ganache. As a result, I had to cover my ugly edges with chocolate wafers.

Chocolate Mud Cake


  • 1/2 cup cocoa powder, sifted
  • 3/4 cup strong espresso
  • 2 tsp vanilla essence
  • 300g self-raising flour
  • 75g plain flour
  • 1  1/2 tsp bicarbonate of soda
  • 185g unsalted butter, softened
  • 330g caster sugar
  • 3 eggs
  • 180g dark chocolate, melted and cooled


  • Preheat oven to 160C, and grease an 8 inch baking pan
  • Mix cocoa powder, coffee, vanilla essence and 1/2 cup cold water in a bowl and whisk.
  • Sift flour , bicarbonate of soda and a pinch of salt together.
  • Beat butter and sugar until light and fluffy. Add the eggs one at a time, beating well each time.
  • Stir in melted chocolate into egg mixture.
  • Add the flour and cocoa mixture alternatively into egg mixture.
  • Pour into pan and bake till set (approximately 1 – 1 1/2 hours).

White Chocolate Mousse and Banana Filling


  • 600ml thickened cream
  • 450g white chocolate
  • 3 banananas


  • Melt cream and chocolate together in a medium saucepan over low heat till smooth.
  • Transfer to a large bowl and refrigerate till just cold.
  • Beat with electric mixer till mixture changes to a paler colour.

White Chocolate Mousse 2 (alternative to the above recipe):


  • 2 tbsp water
  • Lemon juice
  • 2 tsp gelatine
  • 2 cups chilled whipping cream
  • 227gm white chocolate


  • Combine 2 tbsp water + 6 tbsp lemon juice in saucepan. Sprinkle gelatine on top and let stand for 10 minutes to soften. Stir over low heat till gelatine dissolves. Set aside.
  • Bring 1/2 cup of cream to simmer in a heavy saucepan. Remove from heat and pour over white chocolate. Stir till smooth.
  • Whisk in gelatine mixture to white chocolate. Refrigerate to cool and beginning to thicken slightly. Whilst cooling, stir it often (every 10 minutes or so).
  • Beat remaining 1.5 cups of cream till stiff peaks. Fold gently into white chocolate mixture.
  • Layer cake with white chocolate mousse.

Chocolate Ganache


  • 250ml double cream
  • 250g dark chocolate


  • Melt cream and chocolate together in a double boiler.
  • Leave to cool to room temperature then refrigerate it.
  • Give it a good whisk.


  • Slice cake into 3 layers. Place bottom layer into a 9 inch springform tin.
  • Cover with half the white chocolate mouse and top with slices of bananas.
  • Top with next layer of cake and repeat above step.
  • Top with the last slice of cake. Pour chocolate ganache over cake. Allow it to flow freely and it’ll cover the cake completely.
  • Refrigerate to allow ganache to set. Decorate accordingly.

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choc cake, originally uploaded by pearlyn83.

choc cake slice, originally uploaded by pearlyn83.Last year, Delicious magazine had some sorta anniversary and there was a promotion to buy 2 magazines for the price of 1. So, there began my journey of purchasing food/gourmet magazines! One of the issues had various cake recipes in conjunction with their “birthday” and I came across this recipe entitled “The Best Chocolate Cake”. At that time, I was in search of a good chocolate cake recipe for my Black Forest but the few that I tried were mediocre only. I’m very fussy about my cakes, and especially with my chocolate desserts. Being a chocolate fan, I’ll only use good quality chocolate for my stuff and cocoa powder in a cake just ain’t good enough!When I first stumbled upon this recipe and read the title, my first thought was “What arrogance!” Then I thought, why not? If it sucks, I can write in to Delicious and complain. My skepticism turned out so very wrong! The cake was awesome! While it is baking, the house is filled with the strongest, richest chocolate aroma. Splendid! I’ve since used this recipe for all my chocolate based cakes eg Black Forest and Chocolate Banana Cake.I made this here as an experiment for my “Ah Koh” (Big Bro) – Terence’s engagement. I had no problem making the cake, it was the marzipan and sugar paste I was concerned about. It’s my first time making an engagement cake hence the pressure was on. It was hard work but well worth the effort.


  • 1/2 cup cocoa powder, sifted
  • 3/4 cup strong espresso
  • 2 tsp vanilla essence
  • 375g plain flour
  • 1 1/2 tsp bicarbonate of soda
  • 185g unsalted butter, softened
  • 330g caster sugar
  • 3 eggs
  • 180g dark chocolate, melted and cooled


  • Preheat oven to 160C, and grease a baking pan
  • Mix cocoa powder, coffee, vanilla essence and 1/2 cup cold water in a bowl and whisk.
  • Sift flour , bicarbonate of soda and a pinch of salt together.
  • Beat butter and sugar until light and fluffy. Add the eggs one at a time, beating well each time.
  • Stir in melted chocolate into egg mixture.
  • Add the flour and cocoa mixture alternatively into egg mixture.
  • Pour into pan and bake till set (approximately 1 – 1 1/2 hours).
  • Leave to cool and decorate accordingly.

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