It was my husband's birthday few days back. It was a weekend and he was extremely busy with his work and could not leave work earlier, so I decided to we celebrate at home with some nice home cooked food, which I will post soon, and a cake!
This is my 5th baking attempt and my 2nd for cake. The first one was a marble cake which has not be posted yet. I think I was really ambitious when I decided to baked this. I have never done ganache before and I failed in doing my icing the 1st time round (you'll see when I post my cuppy recipe). I don't know what made me to choose to do this cake but I got everything prepared anyways. hahaha ...
The results ... outlook was not pretty. Not smooth as what it's suppose to be. There were lots of bumps because I had forgotten to grease the pan!! And I had also forgotten the flip the cake over!!! *slaps head twice* Luckily, taste wise was great.
Anyone who could bake would have done a much lovely job so please make this to give it justice. Haha!
Ingredients:
- 125g All-Purpose Flour, shifted
- 30g Coca Powder, shifted
- 250g Caster Sugar
- 100g Butter
- 60g Strawberry Jam or your preferred fruit jam
- 4 Eggs, separated
Ganache Topping:
- 170ml Cream
- 200g Dark Chocolate, chopped (I used bittersweet chocolate cooking bars)
- 90g Caster Sugar
How to do it:
- Preheat oven to 180c.
- Grease cake tin and line with baking paper
- Add flour and cocoa powder into a bowl and make a well.
- Combine sugar, butter and half of the jam in a pot or bowl over another pot of simmering water.
- Stir till the sugar is melted
- Add sugar mixture to the flour.
- Add the egg yolks.
- Stir till combined.
- Beat egg whites till soft peaks form
- Fold in the whites into cake mixture.
- Pour into the cake tin.
- Bake for 40 -45 minutes or do the toothpick test.
- Rest of 15 minutes before removing the cake to be cooled on a wire rack.
- To make ganache topping, add cream, chocolate and sugar in a pot over another pot of simmering water.
- Stir till mixture is melted and smooth.
- Level the top of the cake and turn it upside down on a plate or tray
- Brush the remaining jam over the cake.
- Pour the topping over the cake.
- Tip the cake, so the topping will flow to the side of the cake.
- Tap the plate to level the surface.
- Refrigerate for 1/2 hours to let the chocolate set.
Note:
- The icing on top of the cake is additional.
- I have not master the butter icing yet which require 100g of butter and icing sugar each and 1/2 tablespoon milk and 1 teaspoon of vanilla essence. I could get to be firmed.
- The one shown here is just using butter and icing.
- Click HERE for printer-friendly version of an original recipe.
* folding egg whites into cake mixture *
* fresh from the oven *
* my bumpy cake and un-uniformed piping *
* the inside of the cake *
:.