... Yasmin's baking project semalam ...
Rich Moist Chocolate Cake
By Amy Beh
Ingredients:
175g butter
350g soft brown sugar
3 eggs
(A):
1 tsp instant coffee powder + 1 tsp hot water, mixed to dissolve the coffee granules
1 tsp vanilla essence
1 tsp chocolate emulco
(B):
220g plain flour
30g cocoa powder
1 tsp bicarbonate of soda
1/2 tsp salt
1½ tsp baking powder
200ml water
Method:
Preheat oven to 170°C degrees C. Grease and line a 22-23cm round cake pan with greaseproof paper. Cream butter and sugar until light and fluffy. Add in eggs, one at a time, beating well after each addition.
Stir in combined essences (A) until well mixed. Fold in sifted ingredients (B), alternating it with water. Turn mixture into prepared pan. Bake for 50-60 minutes or until cake is cooked through when tested with a skewer.
Note:
The first time I tried baking this cake using the normal Zanussi oven. The second time I tried the same recipe using my new Sharp Healsio Steam Oven (SUPERSTEAM, WITH PREHEAT). The texture of the cake was definitely 'fluffier' but I had to add extra 10 minutes baking time because the centre was still a bit 'wet'. So, I covered the cake tin with aluminium foil (to prevent the top of the cake from being burnt) and continued baking till the cake was cooked through.
jemput makan
mak oiiii, very pandai oredi....
ReplyDeleteMin buat sorang-sorang kek ni. resipi alright, sedap.. and her topping, perfect. tapi kan, i rasa texture cake yang i buat that day using Sofina's recipe lebih gebu skit (cewah, mama tak mo kalah!).
ReplyDeletecan i not add in all the ingredient A tapi just add vanilla essence saja ?
ReplyDeleteyes, u can, Reborn Girl. masa mula2 trying this recipe, we followed as instructed. tapi selepas selesa beberapa kali buat, we adjusted accordingly.
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