Chocolate Velvet Fudge Cake

This is the other recipe that I've tried using only cocoa powder but hit to the maximum of chocolate taste. It is really rich. Every bite actually just melts in your mouth, this was the feedback that I have got. It is definitely a keeper for me. I am gonna to bake this over again and again. It was really moist and flavorful. Would be great with some chocolate fudge toppings or ice-cream. =)

I have tried using the silicon Church mould (big) that I have bought. However, I didn't let it cool enough. Hence it "broke" when I unmould it. It needs to be cool completely and I only wait for 2 hours which is not good enough. Nevertheless, it was a satisfactory attempt.

Hope you will enjoy it too. =D

Chocolate Velvet Fudge Cake

63g cocoa powder

118g boiling water

3 large eggs

118g water

2tsp vanilla extract

235g cake flour

250g sugar

3tsp baking powder

1/2tsp salt

250g unsalted butter, room temperature

1. Preheat oven to 165 degree. Prepare a 10 cup bundt or silicone tube pan, greased and floured.

2. Whisk cocoa and boiling water until smooth. Cover with plastic and put in fridge to cool faster.

3. Whisk eggs, 1/2 cup water and vanilla till combined.

4. In a mixer bowl, mix flour, sugar and baking powder and salt on low speed for 30 seconds.

5. Add butter and cocoa mixture to the flour mixture. Beat on low speed till dry ingredients are moistened. Raise speed to medium and beat for about 1 1/2 mins.

6. On medium-low speed, add egg mixture in 2 parts. Each part for about 30 seconds/just combined.

7. Pour in prepared pan, smooth top and bake for 50-60mins.

Best Chocolate Cupcake Ever

I saw this recipe from Frosted Cakes and Cookies. She took the recipe off from Pioneer Woman website. Initially, I was quite skeptical about the recipe as it uses only cocoa powder. I thought how could cocoa powder be able to bring out the richness of chocolate. I was wrong.

Through a few recipes I've tried using only cocoa powder, with the correct method, its chocolate flavor is even more intense than to using melted chocolate. From Rose's book, I've learnt that in order to bring out the intensity of the cocoa flavor, you should mix the cocoa with hot boiling water. And it works! I was very please with the results.

Sharing with you this recipe that I tried with you. The cake texture was dense but very fine and very chocolatey. It stay moist for a few days in fact.

Makes 12 cupcakes

Ingredient A
125g plain flour
160g sugar
1/4tsp salt

Ingredient B
2 heaping tbsp of cocoa powder
115g unsalted butter
125ml (1/2cup) boiling water

Ingredient C
60ml (1/4cup) buttermilk milk 
1 egg, beaten lightly
1/2 tsp baking soda
1//2 tsp vanilla

1. Preheat oven to 170 degree. Prepare 12 cupcakes liner in muffin tray.
2. Combine flour, sugar and salt together
3. Melt butter in saucepan, add in cocoa powder and stir to combine (low-medium heat).Add boiling water into the mixture. Off the heat once you see bubbles forming.
4. Pour chocolate mixture into flour mixture (ingredient A)
5. Combined the ingredient C together. Stir into the chocolate/flour mixture.
6. Pour into the prepare liners and bake for 20 mins.

Pineapple Cupcakes

I adapted this recipe from Oi Lin's Lychee Cupcakes. The results was good. The bits of pineapple are more visible, as I cut them into chunks.

Pineapple Muffins
Makes 12

120g cake Flour
120g plain Flour
2tsp baking powder
1/2tsp salt
260g canned pineapple, chopped and pat dried
2 eggs
170g sugar
1tsp vanilla extract
40ml pineapple syrup/juice
160g oil

1. Preheat oven to 170 degree.
2. Sift flour, baking powder and salt together
3. Add 3/4 of the pineapple into the flour mixture.
4. Beat egg & sugar at high speed for about 3 mins.
5. Add vanilla, juice and oil. Stir gently.
6. Fold in the flour mixture and let rest for 10-15mins.
7. Fill the mixture to almost full. Sprinkle remaining pineapply on top and bake for about 20-25 mins.

She loves me cake

This is a recipe from Rose Levy B. I just bought her "Rose's Heavenly Bakes". I must say this is one of the best baking books I have ever owned by far. Her details written down in the book has really impressed me greatly. (I am someone that will take time to read through the entire book everytime when I have gotten a new one, from the introduction, baking tools, ingredients, etc.) Most books would most likely cover the same things, but hers was of extreme details and more details! I love details.

I have got to learn so much from her book. Her mixing method is different from the usual methods you would use or see. It is simple and best thing is that it doesn't require sifting of flours. =D Less things to wash. She has this 2-steps mixing method, whereby you will combined all dry ingredient together and using a electric mixer to mix till combine follow by adding in of the butter and then egg/milk etc.

This is the very first recipe I have tried out, it uses only egg yolks. The texture was very soft, light and tender. For those who is interested in the recipe, please send me a message. =)

Below are the pictures of the bakes with my new bakewares from Pantry Magic and Shermay's.

Vanilla Bean Chiffon Cake

Adapted this recipe from Alex Goh's recipe. Using his basic chiffon cake recipe and added in vanilla bean paste and change the flour. I love it very much. Bake them in 3 x 6" chiffon cake tin and I finished 1 6" on my own. Do try it out.

The browning. - Could have been better if it stayed in the oven 1-2 mins more.

Look at the speckles of the vanilla bean paste.

Vanilla Bean Chiffon Cake

(A)
4 egg yolks
20g sugar
1/4 tsp salt
60g corn oil
70g milk
1tsp vanilla bean paste

(B)
100g Cake flour
1/2tsp baking powder
(sift together)

(C)
4 egg whites
1/4tsp cream of tartar
75g sugar

1. Preheat oven to 170 degree. Prepare 1 x 21cm chiffon pan or 3 x 6" chiffon pan.
2. Using hand whisk (A) till combined. Add in (B) and mix well using hand whisk.
3. Whisk egg white till foamy and add in cream of tartar. Continue to whisk at medium speed till soft peak.
4. Add in the sugar and whisk till stiff peak.
5. Take 1/3 of the egg white mixture and mix into the egg yolks mixture. Fold in till combined. Add in the remaining egg white and fold in till just combined. Do not over mixed.
6. Pour in the batter to the prepare pan and bake.
For 6" pan, bake for 25-30mins
For 21cm pan, bake for 40-45mins.
7. Once baked, invert to cool.

Favorite Butter Cupcakes

I used my all-time favorite butter cake recipe again. This time, I added the butternut Loran flavoring. It is indeed flavorful. =D

Thanks to Audrey for the moulds. She bought extras mould - Canele, brioches and madelines from her France trip. Love them lots. It is very useful for me.