Super Moist Eggless Chocolate Cake

 I made this yesterday as dessert to serve AlongRiz's friends after BBQ dinner. As it's named, the cake is indeed super moist and moderately sweetened, just nice to my liking. I've topped with my favourite ganache for extra moist and the result was awesome...!

By: Roz@HomeKreation
Source: DygJack
Translated into English by HomeKreation
Size: 8" round
INGREDIENTS:
1 cup Plain Flour*
1 tsp Baking Powder*
½ tsp Soda Bic*
½ cup Cocoa Powder* (*sifted together) 
2 tbsp Milk Powder
1 cup Brown Sugar
A pinch Salt
1¼ cup Chilled Water
½ cup Veg Oil
1 tsp Vanilla Essence
½ tsp Instant Coffee (+ 1 tbsp Hot Water) 
1 tsp Vinegar

METHOD:
1. Place ingredients* in a big bowl.
Mix in milk powder, brown sugar & salt.
Add in chilled water, oil & VE, whisk slowly until smooth.
Lastly add in vinegar & mix well.

2. Pour into lined/greased tin or paper cups.
Bake at pre-heated oven 160C for 30-40 minutes until cooked.
Cool & top with your favourite ganache.
********************************************

BAHASA MALAYSIA VERSION

Kek yang sangat moist dan rasa yg sederhana manis memang sesuai dgn selera kat rumah ni. Buat kelmarin utk jamu kawan2 AlongRiz selepas BBQ dinner kat rumah ni.

By: AlongRoz@HomeKreation

Source: DygJack

Resepi di taip semula utk mudah rujuk

Saiz: 8"bulat

BAHAN2:

1 cwn Tepung Gandum*

1 st Baking Powder*

½ st Soda Bic*

½ cwn Serbuk Koko* (*sifted together) 

2 sb Susu Tepung

1 cwn Gula Perang

Secubit Garam

1¼ cwn Air Sejuk (dari peti ais)

½ cwn Minyak Sayur

1 st Vanilla Essence

½ st Nescafe (+ 1 tbsp Hot Water) 

1 st Cuka

CARA2:

1. Letak bhn2 bertanda* ke dlm mangkuk besar.

Campurkan susu tepung, gula perang & garam. Gaul rata.

Masukkan air sejuk, minyak & VE, kacau perlahan2 dgn whisk sehingga rata & tidak berketul.

Akhir sekali masukkan cuka & dikacau serta merta sehingga sebati.

2. Tuang adunan ke dlm tin yg di lapik/gris atau cawan kertas.

Bakar pd suhu 160C selama 30-40 minit sehingga masak.

Sejukkan & sapu ganache kegemaran anda.

Moist Sour Cream Chocolate Cake

 I wanted to post this yesterday but the blog was jammed up and I was too tired to stay up late. I made this cake for my hubby's belated birthday and to serve our guests on the recent Monday. Actually I made his favourite cake, Tapioca Cake (see earlier posting here) on his actual birthday on Saturday. I made him this another cake in order to celebrate with some friends. I finished making & coating the cake at almost 1am, so didn't manage to do top decoration or writing..... huuuuu.

This is a heavy buttery type moist chocolate cake and suitable for layered icing. The cake is thick enough to slice for 3 layers but I only made two layers. The added sour cream made a difference to the texture and enriching the chocolate taste. I like this type of cake and whole family and friends like it too. The cake is not so sweet and therefore you need to add ganache to compliment. The ganache I made compliment it perfectly. Definitely will make this cake again in the future.

This is a neat slice after been chilled. The texture remains moist when chilled.

By: Roz@HomeKreation
Source-Cake: AllRecipes
Source-Chocolate Ganache: HomeKreation
Makes 9" round
INGREDIENTS:
1 cup Cocoa
1 cup Boiling Water
1 cup Butter - softened 
2½ cup Sugar
4 Eggs
2 tsp Vanilla Essence
3 cup Cake Flour*
2 tsp Baking Soda*
1 tsp Baking Powder*
½ tsp Salt* (* sifted together) 
1 cup / 8 oz Sour Cream (I used 200g packet)

METHOD:
1. Dissolve cocoa & boiling water.
2. Cream butter & sugar until light.
Add in VE 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:
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 MALYSIA VERSION

Kek sempena menyambut harijadi hubby dgn tetamu (tak sempat nak letak deco kat atas sbb siap masak & sapu ganache hampir 1pagi). Along suka kek ni sebab berat (tidak ringan macam kek moist yg lain) - tekstur seperti kek butter chocolate tapi sangat lembab. Sangat sesuai untuk di potong kpd tiga bahagian untuk di lapiskan. Perlu di hidangkan dgn chocolate topping sebab kek ni tidak manis sangat. Sesuai bagi yg gemar kemanisan sederhana. Along pasti buat kek ni lagi suatu hari nanti.

By: Roz@HomeKreation

Sumber-kek: AllRecipes (di alih bahasa oleh HomeKreation)

Sumber-Chocolate Ganache: HomeKreation

Saiz: 9" bulat

BAHAN2:

1 cwn Serbuk Koko

1 cwn Air Panas

1 cwn Mentega - di lembutkan

2½ cwn Gula

4 bj Telur

2 st Esen Vanilla

3 cwn Tepung Kek*

2 st Baking Soda*

1 st Baking Powder*

½ st Garam* (* ayak sekali) 

1 cwn / 8 oz Sour Cream (Along guna peket 200g mcm gambar)

CARA2:

1. Campurkan koko & air panas. Ketepikan.

2. Pukul mentega & gula sehingga gebu.

Masukkan EV & 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:

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.

Brownie Cheesecake

 I imagined a combination of moist brownie & cheesecake will be lovely especially topped with melted chocolate ganache....! Hence, I created a combination of previous recipes with trial & error and it turned out very good. This was served during farewell gathering last weekend.

By: Roz@HomeKreation
Source: Combination of 1/2 of this & double of this
Makes 9" round
BROWNIES:
½ cup Milk
½ cup Melted Butter
½ cup Hot Water
1 cup Brown Sugar
1 Egg
1 tsp Vanilla Essence
1 cup Flour*
½ cup Cocoa Powder*
½ tsp Baking Powder*
½ tsp Baking Soda* (* combined)

METHOD:
Mix the ingredients in the above order.
Pour into a springform tin & bake at 180C for 15min.


CHEESE LAYERS:
400g Cream Cheese
½ cup Sugar
3 tbsp Soften Butter
 3 Eggs
3 tbsp Milk
1½ tbsp Flour

METHOD:
1. Beat cream cheese, sugar & butter until smooth.
Add in egg, one at a time & mix well.
Add in milk & flour until combined.

2. Pour on top of the chocolate layer.
Bake at 170C for 20-30 min until a bit firm on the surface.
Cool until reached room temperature.
Chill in fridge for overnight.

CHOCOLATE GANACHE:
25g Cocoa Powder
30g Butter
1/2 cup Condensed Milk
- Stir above low heat until smooth.
- Spread over the chilled cheesecake.
- Chill in fridge until served.

BAHASA MALAYSIA

By: Roz@HomeKreation

Source: Kombinasi 1/2 dari ini & gandakan ini

Saiz 9" bulat

BROWNIES:

½ c Susu

½ c Butter Cair

½ c Air Panas

1 c Gula Perang

1 biji Telur

1 st Vanilla Essence

1 c Tepung*

½ c Serbuk Koko*

½ st Baking Powder*

½ st Baking Soda* (* campurkan)

CARA2:

Campurkan bhn2 mengikut turutan di atas.

Bakar 180C selama 15min.

CHEESE LAYERS:

400g Cream Cheese

½ c Gula

3 sb Butter Lembut

3 biji Telur

3 sb Susu

1½ sb Tepung

CARA2:

1. Pukul cream cheese, gula & butter sehingga rata.

+ telur satu persatu sehingga sebati.

+ susu & tpg sehingga sebati.

2. Tuangkan ke atas lapisan coklat.

Bakar 170C selama 20-30 min sehingga permukaan nampak masak.

Sejukkan sehingga suhu bilik.

Sejukkan semalaman dlm peti sejuk.

CHOCOLATE GANACHE:

25g Serbuk Koko

30g Butter

1/2 c Susu Pekat

- Masak dgn api perlahan sehingga rata.

- Sapu ke atas cheesecake yg telah di sejukkan dlm fridge.

- Sejukkan semula dlm fridge sehingga di hidangkan.

Banana Upside-Down Brownies

 This week my menu will be filled up with bananas again because we just chopped a tree with a huge bunch of bananas. The bananas ripened so quickly.... but it is good to be able to experiment with various recipes and here is one of them. It is quite sweet due to caramel topping but it is super delicious and very moist.... and I love every bites of it.... oh no... suddenly my pants cannot zip due to increased calories intake lately!! Which one will you choose: die from the calories or die from craving..... I'll choose the former....hehe.

 

By: Roz@HomeKreation

Source: link 

Rate: 5*

Makes 8" square

TOPPING:
100g Brown Sugar
2 tbsp Butter (room temperature) 

3-4 Ripe Medium Bananas

BROWNIES:
112g Plain Flour*

1/2 cup plus 1/2 tbsp Cocoa Powder*
1/4 tsp Salt*
1/4 tsp Baking Powder* (* Sifted together) 

5 tbsp Unsalted Butter
1 1/4 cup Sugar
2 Eggs
1 tsp Vanilla Extract
1 tsp Instant Coffee Powder - dissolved in 1 tsp Hot Water

METHOD:

1. To make the topping, place the brown sugar and butter in a metal cake pan. 
Place the pan directly over low heat, stirring until the sugar is the texture of wet sand. Stir just until the sugar is moist and bubbling, then remove from heat. 
Let cool to room temperature.

2. Peel and slice the bananas (1 cm thick). 
Arrange them, slightly overlapping, over the melted brown sugar.  

3. Melt the butter in a medium saucepan. 
Off the heat, stir in the sugar until combined (texture will remain sandy). 
Add the eggs, vanilla, and dissolved coffee powder. 
Beat with a wooden spoon about 40 strokes, scraping the sides of the pan as necessary. 
Add the dry ingredients and beat for another 40 strokes, or just until completely mixed. 

4. Scrape the mixture into the pan and spread evenly. 
Bake for 25 minutes at 180C or until a toothpick inserted into the center comes out a little gooey.
Cool for about 20 minutes, then invert the brownies onto a serving platter.

Moist Brownies (Again)

 I made this brownies twice this week - one time for the office party to bid farewell to our colleague Gilbert who retired and again tonite for my hubby's relative whose daughter will get engaged tomorrow.

The recipe was posted earlier here.

Chocolate Fudge Cake III

 Another Chocolate Fudge cake on demand by the boyz whilst the father was grumbling on the temptation. This is really awesome.... it has chocolate sauce underneath it and the boyz finished the cake and licking the dish till the last spot....LOL. Me & Liana cannot help ourselves to join the licking action too....hehehe. So here only one piece to share....LOL.

By: Roz@HomeKreation
Source: BBC
Makes 8" square
INGREDIENTS: 
115g Butter
15g Light Brown Sugar
1 tsp Vanilla Essence
2 Eggs
85g Self-raising Flour*
30g Cocoa* (* Mix) 
2 tbsp Milk

SAUCE:
85g Light Brown Sugar
30g Cocoa
225ml Milk
- Mix well.

METHOD:
1. Cream butter & sugar until white & fluffy.
Add in VE & egg one by one while beating.
Fold in flour mixture.
Mix in milk.

2. Spoon into buttered ovenproof dish.
Pour sauce evenly on top.

3. Bake 180C for 35 min or until cooked when tested with skewer.
You will find lovely thick chocolate sauce underneath.
Serve warm or at room temperature.

Eggless Chocolate Cake II

 

  I was quite in a baking mood lately and my hubby started to complain that I've put additional calories on him. My respond to him that he need not worry or feel guilty as this is an eggless cake (although I know nothing  about calory counting). As for the kids, they will be delighted of any chocolate cake especially with chocolate ganache. By the way, I think this chocolate ganache is quite high in calories which will offset the calory reduction without eggs.

This cake is not sweet and therefore I decided to complement it with chocolate ganache made of sweetened condensed milk and it turned out to be very good combination.

Here is the recipe. Sorry to keep anyone waiting.

By: Roz@HomeKreation
Source: Suma (I've rewritten the recipe for my ease of reference and added 1 cup Yoghurt as it is too thick)
(Makes 8" sq)
INGREDIENTS:
60ml Warm Milk
50g Milk Powder
1 tbs Nescafe / Instant Coffee
1/2 cup Oil
100g Sugar
1 tsp Vanilla Essence
1 cup Yoghurt (HomeKreation: I've added this) 
125g Plain Flour*
80g Cocoa Powder*
1 tsp Baking Powder*
1/2 tsp Baking Soda
1 pinch Salt* (* mixed)

METHOD:
1. Mix warm milk, milk powder & Nescafe.
Add in oil, sugar & vanilla essence.
Add in yoghurt & stir well.
Add in flour mixture until combined.

2. Bake for 30-35 min (I've reduced it instead of 40 min).


CHOCOLATE GANACHE
Source: MyRecipe Facebook (forgot to copy the contributor's name, thanks to the owner) 
50g Cocoa Powder
60g Butter
1 cup Condensed Milk
- Mix & double boil until smooth.

Chewy Brownies

 I actually baked this brownies to serve for Idh on last Wed but somehow didn't manage to slice the cake despite reminded myself repeatedly.

After 15 minutes baking, the electricity was cut-off and in order to save the cake I baked it in AMC pot over a gas cooker. It took double the time to cook & it came out very chewy that I thought it was failed. So I put it in a container & ignored it with frustration. I mentioned to Mal that I had a failed brownie in case she still wanted to try but we were so busy eating, chatting, photographing, etcs that we both forgot about the brownie eventually.

The brownies get ignored for few days and finally managed to slice it today and to my surprise it has improved over these few days.... it is actually really awesome! We didn't know what we missed.....!! Once sliced, they are gone in no time....LOL.

Photograph by AngahRuz
By: Roz@HomeKreation
Source: FineCooking (modified method slightly)
(Makes 8" square)
INGREDIENTS:
4oz Butter
4oz Chocolate
1½ cup Sugar
2 tsp VE
2 large Eggs
4¼ oz Flour
2 tbsp Cocoa Powder

METHOD:
1. Line tin with overflow parchment paper.

2. Melt butter & choc separately & mix. Cool slightly.
Add in sugar & VE.
Blend in egg, one at a time.
Whisk in flour & cocoa until smooth.

3. Bake at 180C for 35-45min (toothpick almost clean).

Devillish Angel Cake

 Clearing some of white eggs...... Not devillish enough for me but I think kind of expected if you are using egg whites only. The texture is a bit dry, probably because I overbaked (I followed the timing per the recipe).

Source: Eggology (recipe below has been modified - I skipped cinnamon & the 2nd portion sugar)
INGREDIENTS:
12 oz Egg White
1 tsp Cream of Tartar
2tsp Warm Water
1 tsp VE
1/4 tsp Salt (orig 1/2 tsp) 
1 cup Sugar
2/3 cup Cake Flour*
1/3 cup Cocoa* (* mixed)

METHOD:
1. Place all ingredinets except flour & cocoa in a mixer with whisker.
Whisk high speed until stiff.

2. Add flour & cocoa mixture 1/4 at a time & fold gently.

3. Spoon into 10" tube pan.
Bake at 180C for 45 min (I will reduce the time next time).

Chocolate Fudge Cake II

 There was some leftover cream from quiche that I made a day before and I don't want to waste it since it is not cheap. I imagined the best thing that I could make out of it was chocolate ganache.... so I decided to try this Chocolate Fudge Cake that I found in one website.

 Although the cake is heavy & dense in texture,  the taste is quite mild & less rich. However, the combination of the cake and the ganache perfecting the overall taste. I cannot ask my two boys opinion on this as they are chocoholic and half of the cake was gone in less than an hour. Even my hubby asked for one more additional piece....hehe. I actually wanted to bring some to the office for my colleague but no chance...

 The compliment I give to this recipe is that it is so simple to make which can be prepared in 15 minutes or less (depending on your efficiency of course) because no machine is needed (or actually discouraged in order to achieve such fudge texture). Just use wooden spatula to slowly mix them all.

The above is a close-up on the texture.... make sure you don't over bake to avoid having dry texture.... I've got mine just right.

Source: Fine Cooking (I've simplified the write-up for my own ease of reference)
(Makes 8" round)
INGREDIENTS:
4½ oz Flour*
1 oz Cocoa Powder*
1/2 tsp Baking Soda*
1/4 tsp Salt* (* mix together)
4 oz Unsalted Butter - melted & warm
1¼ cup Packed Brown Sugar
2 Large Eggs
1 tsp VE
½ cup Hot Water

METHOD:
1. Preheat oven at 180C.
Line & grease the cake tin.

2. Combine butter & sugar with a spatula.
Add in eggs & EV - stir until well blended.
Add in flour, all at one time & stir just until all flour is moistened.
Add in hot water & stir just until incorporated & smooth.

3. Bake for 30-35min.
Cool in the tin on a rack for 10 min.
Invert & cool completely.

CHOCOLATE GANACHE:
(I've halved the recipe & skip sugar as follows)
4 oz Grated Chocolate
½ cup Heavy Cream

- Bring cream to a boil & off the heat.
- Add in chocolate & stir until smooth.
- Wait until it is warm before pouring onto the cake.

Lucky Hoof Rolls (Roll Tapak Kuda)

 This has been in my to-do list for long time despite I already bought Nutella spread for the purpose. The spread is almost expiring and hence gives me no further excuse. This recipe produces lovely soft & tasty cake just like the one I tasted in my friend's house years ago.

Source with compliments: Cheftania (Recipe rewritten for own reference)
Makes 2 big rolls & 2 small rolls
INGREDIENTS:
5 Whole Eggs
5 Egg Yolks
130g Flour
1 tsp BP
200g Caster Sugar
1 tsp VE
2 tbsp Condensed Milk
2 tbsp Milk Powder
1 tbsp Ovalette
10g Ice cubes (HomeKreation: I skipped)

130g Butter* - melted

2 tbsp Cocoa Powder*
1 tbsp Choc Paste* (HomeKreation: I skipped)

METHOD:
1. Place all ingredients in a mixer bowl, except those marked*.
Beat at high speed until thick & fluffy.
Add in melted butter & mix well.

2. Divide into two portions.
Add cocoa powder & choc paste into one portion.

3. Line & grease 10" sq tin (HomeKreation: I used one 10"x12" and one 8" sq tin).
Spread the cocoa batter into the tin.
Pipe the plain batter on top.
(The batter is a bit runny, therefore you need to pipe on it. If you use scoop, you will not be able to spread it evenly to make two even layers and it will get mixed instead).

4. Bake for 15 min.
Invert onto a piece of paper/towel.

Slice into two pieces:

Spread Nutella Chocolate on both slices:
(I used Apricot jam for the smaller tin)

Fold each piece on the longer side, end to end as below:

Wrap each roll & keep in fridge if not consumed right away.

Jen's Bridal Shower Cupcakes

 I never took cake deco class before and using my own imagination and tips from the internet, I came up with these imperfectly decorated bunch of cupcakes. If you think that some of them look familiar that is not a coincidence because I browse through internet a lot for the deco ideas and collect bit here & there to come up with the above combination. One of them is certainly Mamafami's (the three rosettes) but don't remember the rest of sources... Anyway mine is far more inferior than theirs. Thanks to all...!

I promised Jen that we will throw her bridal shower party and I bake her chocolate cupcakes. I made the cupcakes in pink following her wedding color theme. Cik Liz came over to my house today's afternoon to help me playing with the buttercream icing. We had fun.....hehe. I hope these imperfect cupcakes will somehow lighten-up the party tomorrow evening... I'll share what happen in the party if I manage to snap some photos tomorrow...

For chocolate cupcake recipe, refer here.

Herewith the Buttercream recipe...
Source with compliments: Mamaleza (I hand-written)
INGREDIENTS:
250g Butter
250g Krimwell
250g Icing Sugar - sifted 
2 tbsp Fresh Milk

METHOD:
Beat butter & krimwell until fluffy.
Add in icing sugar & milk, beat until light.
Use plain or colored as preferred.

UPDATE: Just before the party, I managed to snap the individual cupcakes... keeping the photos here for my own reference.

This one is my own creation, have not seen it anywhere else... so don't ask me the name of the flowers... the big red heart in the middle is Cik Liz's idea:

Chocolate Cornflakes Macaroon

 

Lovely cookies that I made before Hari Raya but only now I have the opportunity to do the posting.

Source: Amy and here
Makes >100 (forgot to count)
INGREDIENTS:
115ml Egg White
210g Icing Sugar
225g Choc Chips (or any amount)
140g Cornflakes - lightly crushed 
1/2 tsp VE

METHOD:
1. Beat egg whites at high speed until soft peaks.
Add in sugar gradually & beat until stiff.
Add in VE, choc chips & cornflakes.

2. Drop 1 tsp into paper cups.
Bake at 130C for 30-45 min until surface is dry.

Translation:
BAHAN2:
115ml Telur Putih
210g Gula Aising
225g Coklat cips
140g Cornflakes
1/2 tsp VE

CARA2:
1. Pukul telur putih sehingga berbuih pekat.
Masukkan gula sedikit2, sambil di pukul, sehingga telur bertanduk.
Campurkan VE, coklat cip & cornflakes.

2. Masukkan 1 st ke ldm cwn kertas.
Bakar 130C selama 30-45 min sehingga kering.

Better-than-Brownie Cookies

AlongRiz returned to KL yesterday to start his new semester term in college. I made these cookies for him to bring back to munch at leisure time and share with some friends.

Source: see here
(Makes 30 pieces)

INGREDIENTS:

233g Dark Chocolate - chopped 

28g Unsalted Butter

2 Eggs

115g Sugar (reduced from original) 

1/2 tsp VE

35g Flour (I doubled up)

1/4 tsp BP

1 c Dark Choc chunks

METHOD:

1. Melt choc & butter. Cool 5 min.

2. Whisk egg, VE & sugar until combined.

Add in melted chocolate & flour & stir well each addition.

Finally add in choc chunks.

3. Scoop 1 tbsp dough onto sheet.

Bake at 180C 10-12 min.

Cool completely on sheets.