Food. Glorious food. Wouldn't you want to make some? :3

Sunday, May 8, 2011

Chocolate cake : Happy Birthday Dear Twins ! :3


Dear readers. Please, please. Don't give your children too long of a name. Seksa wo nak tulis atas kek.=,='

 No, I'm only jesting. :3 Decorating this cake was really fun. My brother's classmate ordered a chocolate cake for her sisters' birthday party. And I had no idea what little children would like to see on their cake. Normally for chocolate cake, I'd use chocolate ganache, and maybe some chocolate shavings. Luckily, my brother came up with the idea of
using white butter cream, and lots of colours for decoration. And my sister said children do love teddies. And I realised, children and I, we're not so different after all. :3 ( I wanted to do rainbows and aeroplanes and prancing ponies heh =,=')

I'm nowhere near perfect when it comes to cake decoration, That is something I really want to change. I know my cakes taste wicked, of that I have absolute confidence *berlagakhahah* but still. First impression on cakes really counts now doesn't it? And that applies to human as well, like it or not. >.>
Perfect or not, I'm doing my best, and will always give my best. :3 There's no other way to do things, really. :)

Chocolate cake. 
for this, you'll need

250g butter
300g fine sugar
250 thrice sifted flour
2 and 1/2 tsp baking powder
6 eggs
essence of vanilla

1 cup cocoa powder 
1 cup water
3/4 sugar
essence of vanilla

. first off, combine ingredients B in a saucepan, then put them on medium to low heat. Stir around until it's well mixed and slightly thick. . Leave to cool.

                                                   chocolate emulsion ready

. separate the egg yolks from the whites. Keep the whites in another bowl. Why do we need to separate them? Simple. So that your cake will rise, not be dense. Too much liquid in the butter mixture makes it harder for it to rise. The whites will be whisked later, transforming its liquid state to solid, well, semi solid, lessening the water content you'll be adding in the cake mixture.

. cream the butter and sugar, until it''s light and fluffy. For 1 block of butter I usually beat them for about, 30 minutes. This ensures the cake will be soft and light. But you can do it longer or less, as long as it's light and fluffy

. add in the egg yolks, one at a time, beating well each time.
. whisk the egg whites with some essence of vanilla, until soft peaks form.

One way to know it's done perfectly is when you can turn the bowl upside down and not have the whites dripping down.

                                         not exactly upside down but, not dripping :D

. okay. Now comes the part I really find fun. Line your bowls of egg whites, sifted flour and chocolate emulsion side by side. 

Fold in everything gradually, about 2++ tbsp for each. Always start with the dry ingredients, the flour and the baking powder, then the egg whites, then the chocolate emulsion. Repeat until all is folded in, and always, finish off with the dry ingredient as well. 

Okay, sounds quite fussy, where's the fun? 
Haa. It's fun and exciting for me because you can see the mixture transform slowly, from off white to brownish chocolate and from quite thick to smooth, and the smell ! Oh. Such fragrance ! The smell of chocolate wafting under your nose and, it taste delicious too, even uncooked. Kind of like chocolate milk. :9

. After all the ingredients are in, you'll get that nice, almost shiny smooth texture. Prepare your baking dishes, line them with baking paper to prevent the cake from sticking to to bottom and sides. If you can't find any, you can always smear some butter on the sides and bottom of the pan,  and cover them evenly with a thin layer of flour. 

                         I used the butter and flour technique. The Mother taught me when I was little.

. Bake for about 1 hour, 150'c

* This recipe makes about, one large and one small cake. You can always half the ingredients if you want to try it out the first time around. 
* The baking time depends on the depth and size of your baking pan. Large but shallow pan will allow the cake to cook faster while deep ones takes more time. One way to know your cake is cooked is to stick a dry knife, or a wooden stick, *lidi sate* into the middle of the cake. If it comes out clean, it's ready. If not, whack it back in the oven.
* It's very important to leave the cake in the oven for the first half of the baking time. If you open the door too soon to check on it, the heat will escape and the cake won't rise. I learned this the hard way. *stupid gaaaaahhh >.< !! *
. decorate as desired, using chocolate ganache and/or butter cream, whichever you desire. For the birthday cake, I used both. :3
Gemok ah kanak kanak tu memakannya. Hahhaah

sandwiched with a mix of chocolate ganache and buttercream, and some almonds. The top and sides of the      cake is glazed with raspberry vinaigrette.

 preparing chocolate ganache using double boiler. Never let chocolate comes in contact with direct heat. Burnt chocolate? Horrible. >,<

                      even out the chocolate sauce, make sure each nooks and crannies are covered

and on comes the cream ! :9

this, took hours. =,=' not yet pro at this.

the draft for the decoration? Hahah :3

tadaaa !

Happy 5th birthday dear Alesya Nur Dania and Ariesya Nur Iman ! May Allah bless and love the both of you :D

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