- I'm have to support Joyce, you know... Joyce from Kitchen Flavours is my regular baking buddy and she is the organiser of THB.
- This recipe looks good...
- I need to bake something today... Too lazy to think! Just bake according to THB...
- Feeling extra sociable baking the same recipes with all friends... Yes, I am. *wink*
- Another chocolate cake... Yay!!!
- ... cakes with Tim Tam... Double yay!!!
As I'm baking these muffin-sized cakes for my son's school lunch box, I have made quite a few changes to this recipe according to my son's preferences and his instructions. Hmmm... my bossy boy!
Instead of baking this cake...
1) ... with milk chocolate and walnut, I have baked this cake with our Aussie all-time favourite, Tim Tam! They are our all-time favorite too...
2) ... into one large cake, I have baked these cakes into muffin-sized for our lunch boxes.
3) ... with cinnamon sugar topping, I have baked these cakes with just sugar topping.
4) ... with layers of batter, chocolate, sugar, batter, chocolate and sugar, I have mixed them all into one layer and sprinkle the sugar on top.
Overall, I would say that this basic cake recipe is pretty good in its own way. Although It is not not the spectacularly soft or fluffy or creamy or smooth kind of cake, it is a nice, moist and dense formula which is super-capable to "glue" large amount of chunky additions such as chocolate, nuts or any chocolaty biscuits together as a cake.
Our Tim Tam Coffee Cakes
My son is happily lining our muffin tin with his favorite angry bird muffin paper cups.
The butter has to be well-soften for easy mixing.
mix mix mix...
More stir stir stir...
Can't wait to try one of these...
Moist and delicious! We really love this Tim Tam combination!
Being the rule of this event, only the host of the chosen bake can post the recipe in her blog post. Please visit Eileen from Hundred Eighty Degrees for the detailed recipe of this bake.
And, here are the notes and modifications that I made for my bake.
My ingredients list
(which is 1/2 amount of the recipe):
50g unsalted butter, soften at room temperature
50g raw caster sugar
30g light brown sugar
1 large egg
1/2 tsp vanilla extract
150g cake flour (with 8% protein)
1 tsp baking powder
a pinch of salt
90ml buttermilk
150g Tim Tam, roughly chopped
Topping:
1 tsp demerara sugar
1 tsp raw caster sugar
Modifications that I have made from the original:
- Instead of using the full amount of the recipe, I have used 1/2 amount to bake these muffin-sized Tim Tam cakes.
- Instead of baking cake in a 9 inch springform pan, I have baked 9 of these cakes in a muffin tray lined with muffin cups.
- Instead of using baking soda, I have replaced it with extra baking powder.
- Instead of baking the cake with walnuts and milk chocolate, I have replaced them with roughly chopped Tim Tam, chocolate biscuits.
- Instead of assembling the cake with layers of batter, chocolate, sugar, batter, chocolate and sugar, I have mixed them all and divide them into 9 baking cups as one layer and sprinkle the sugar on top.
- I sprinkled the cakes with a mixture of demerara sugar and raw caster sugar but without any cinnamon.
- The cakes were baked at 160°C fan forced for 15 min and the testing skewer inserted come out clean.
Happy Baking
