Thursday, October 24, 2013


Hiasan yang agak comot kerana agak susah juga untuk mendeco menggunakan coklat ganache ni, terlalu pekat bila ganache telah kental - apapun akan cuba lagi. Tapi kek ini sangat sedap dan moist.


Source  :  Oriental Cuisine Magazine
tried by :   zaralovebaking

Ingredients :

A :    65  gm   cocoa powder (sifted)
       235  ml    boiling water

B :   250  gm   SCS butter
       250  gm   castor sugar
        1/2  tsp   salt
           3  eggs  grade 'A'

C :      1   tsp   vanilla essence
       235  gm    plain flour (sifted)
           2  tsp    baking powder

Ganache Ingredients :

500  gm   dark cooking chocolate (chopped)
200  gm   dairy whipping cream

(heat in saucepan until mixture smooth, leave to cool)

9 inch round cake pan

Method :

1.   Grease cake pan with melted butter and line with baking paper.  Preheat oven to 170'C.
2.   Using wire whisk, whisk ingredients A until smooth, set aside.
3.   Cream butter, sugar and salt together until creamy.
4.   Beat in eggs one at a time, beating well after each addition.
5.   Fold in ingredients C and lastly add the cocoa mixture until well blended.
6.   Pour into prepared cake pan and bake for 35-40 minutes or until skewer inserted comes out clean.
7.   Cool cake and slice into 2 layers.

To assemble cake :

1.   Lay a slice of cake on a plate or cake board.
2.   Spread some ganache over and top with the 2nd cake.
3.   Cover the whole cake with ganache, piping a border at the sides or deco as desired.

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