My son loves chocolate and so for his 21st birthday, I baked him a Moist Chocolate Cake.
Since Number cake is trending now, I wanted one that reflected this event as well as all his favorite goodies.
Learnings:
This recipe is very interesting, and if you are short of time and needed a break to do other stuff, this recipe is ideal. It can break into two intervals and rather fool proof. I shall try with a sheet pan next time.
I doubled the recipe and yield a 8" round and square pans.
Initially I wanted to bake this in a sheet pan and cut out the numbers but decided to just go with the two pans. Big mistake as these did not turned out to what I wanted. Took a while to get the lettering out.
Due to the hot weather, my white ganache was not firm enough and did not hold up well and since I did not chill the kitkat, it was melted. (next time, I must chill before use)
Luckily for me, the cake turned out nice and moist and with intense chocolate. Definitely for chocolate lovers.
Am glad that it was well received.
I thank God that he reached yet another milestone smoothly. A day he is finally a young adult and ready to face the world. With God's guidance, I pray he will one day find his path and be a good man.
What you need:
1½ cup milk190g castor sugar150g dark chocolate250g butter250g plain flour1 tsp baking soda40g cocoa powder2 eggs
Method:
Preheat oven to 160°C. Lined and grease a 8” round baking pan.
In a med size pot, melt in the butter and add in the milk.
Add in castor sugar and stir until it is dissolved.
Add in dark chocolate and stir until melted.
Add in cocoa powder and whisk until lumpfree. Leave to cool till room temperature.
Add in flour little by little.
Stir in the eggs until fully incorporated.
Pour into pan and bake for 90 mins.
Let it cool completely in pan before turning it upside down to remove parchment paper.
Cut cake into halves.
Chocolate Ganache
300g dark chocolate
150g whipping cream (35% fat)
Method:
Combine chocolate and whipping cream and microwave 1 min interval, stir until smooth.
Clingwrap to the top of the ganache and set at room temperature at 1 hour.
Whisk and clingwrap again. Set at room temperature for 3 hours.
White Chocolate Ganache
300g white chocolate
100g whipping cream
Method:
Combine white chocolate with whipping cream and microwave at 1 min. Stir and microwave 30 sec interval. Stir until smooth.
Let it cool at room temperature and chill for 5 mins.
Whisk until fluffy and transfer to piping bag with a round piping tip attached.
Assemble
Cut cake into shape of your choice.
Set cake onto cake board.
Spread a thin layer of dark chocolate ganache.
Wipe white chocolate ganache along the edge of the cake and fill in the center with dark chocolate ganache.
Lay the next layer of cake.
Spread the dark chocolate ganache on top.
Now arrange all the chocolate wafer, malteses, meringue and mini oreo on top.
Enjoy!
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