I wonder if it’s me or anything. I'm feeling a lack of energy and motivation. I have been feeling like this for the last three years and it is getting worse recently. I know that I’m not the same like before and don’t know how to fix it. I'm hoping that my interest in baking can keep me going but I'm also feeling my enthusiasm slowly diminishing.
What to do? I wonder... Can baking this super moist chocolate vanilla kek lapis help?
To fix my moodiness, I tried to bakethis Super Moist Chocolate Vanilla Kek Lapis...
After baking super moist kek lapis at HERE, I’m hoping to revamp my previous not-super-moist lapis recipes. So today, I will start by baking this super moist chocolate vanilla kek lapis by fusing both recipes from HERE and HERE.
To make this lapis moister, I had to bake it with thicker layers. Yet, the layers of this chocolate vanilla lapis look even thicker than usual because each of the nicely browned cake surface layers and each of the entire chocolate cake layers are looking the same being deep brown colour, resulting both layers merging together looking like one extra thick layer. Hmmm...
Other than the thicker-layers illusion, I have to say... this cake tastes really really really nice! It is super moist, smooth, not too sweet with lots of cocoa buttery milky fragrance.
The layers of this chocolate vanilla lapis look thicker than usual.
But if you look closely...
The nicely browned cake surfaces and the chocolate cake layers are both deep brown color.
So, both layers look like they have merged together to look one extra thick layer.
Taste-wise, it is super moist and very delicious!
Please watch my video to see how I baked this lovely lapis.
Am I feeling better after baking this yummy lapis? Partially yes when I baked and enjoyed eating this lovely cake. No. Although baking is therapeutic, I'm back feeling moody again after ate the cake. Sian.
Are you feeling the same? Is recent ongoing events like Covid, price hike, climate change and inflation making you feeling depressed?I can't wait to have a good break, maybe for a month at least. I just hope that I won't go lazier and lazier afterwards. After this post, I will be sharing two Christmas baking recipes that I have baked last year, then I will be having a break from blogging and social media until January 2023. Yay!!! I can't wait...
Unfortunately, I know that Facebook and Instagram have lost its popularity recently. Hence, it will be nice if you can show your support by subscribing to
my YouTube channel at here so that you will be informed of my latest video / recipe promptly whenever it is published.I would like to say again that every LIKE, SHARE and FOLLOW or SUBSCRIBE from you means a lot to me. I will know that I'm in the right track and continue to bake and share more in the future. Thank you so much for your support! Here's the recipe.Makes one 17 cm square cake
A
280g egg whites, about 8 but please use the exact weight
120g caster sugar
B
175g unsalted butter, very soften at room temperature
140g vegetable oil, preferably the neutral-tasting one
30ml (2 tbsp) brandy or rum, optional2 tsp (10ml) vanilla paste or extract
200g egg yolks, about 12-13 large yolks but please use the exact weight, at room temperature
120g condensed milk, at room temperature
C
100g cake flour
1/2 tsp baking powder
1/4 tsp salt
D30g cocoa powder, preferably Dutch processed cocoa powder3 1/2 tbsp (50ml) hot water
Preheat the oven to 180°C (No fan forced) at grill mode with top heating only. Place baking rack on the second highest position.
If you are using a removable bottom square pan, you can line just the bottom of pan with a baking paper cut into its exact size. If you are using a regular square pan with no removable bottom, line the bottom of the pan with one long strip of baking paper that over-hanging two sides of the pan and this will help me to remove the cake easily. IMPORTANT: Do not use too many pieces of baking paper to line the pan. The multiple layers of paper might form gaps in between layers of paper resulting for the first layer of batter to flow through and causes the bottom layer of cake to be too thin or burnt.
Wrap the outside of the pan tightly with double or triple layers of foil to stop any water seeping into the cake batter during baking. Set aside.
A:
Using another electric mixer with whisk attachment, beat egg whites with the lowest speed for about 10 mins or until foamy. While beating, mix B and C.
B:
Place butter and oil in a large mixing bowl. Using another electric mixer with a paddle attachment, beat butter and oil until light, smooth and creamy. Add brandy or rum and vanilla, then beat until combined. Add egg yolks one to two at a time, beat well to combine after each addition. Add condensed milk and continue to beat until combined. At this stage, mixture should be very smooth and creamy.
C:
Sift flour, baking powder and salt into the yolk mixture. Use a spatula to fold the flour mixture until combined.D:Combine cocoa powder and hot water. Mix until smooth. Set aside to cool completely.Back to A, beating the egg white mixture:
Increase to the next higher beating speed. While beating, add sugar gradually. Increase to the next higher beating speed and continue to beat until stiff peaks form.
Fold in a third of the egg white mixture into the yolk mixture and fold in gently. Repeat with the rest of the mixtures until all are combined. Be sure not to deflate the egg white.Divide the batter into half by weight. Fold in the cocoa mixture D into one portion of the batter and leave the other one as the vanilla batter.
To bake the first layer, weigh out 170g vanilla batter. The first layer acts like a base that establish the shape of the cake and so it has to be slightly thicker than other subsequent layers. If you are confident and got used to this recipe, you use 150g batter instead. Spread the batter on the lined pan and place pan in a deep baking tray. Fill the baking tray with adequate boiling water and bake with the top grill only for 10-12 mins at the second highest position or until nicely browned.
To bake the second or subsequent cocoa layers, weigh out 100g cocoa batter. Spread batter on it and and bake with the top grill only for 8-9 mins at the second highest position or until nicely browned. Do not over bake this layer as the cocoa ones tend to be drier than the non-cocoa ones. To bake the subsequent vanilla layers, weigh out 100g batter. Press the cake gently when the before layer is done and spread the batter on it. Bake it for 9-10 mins on the top rack of the oven (with grill mode) or until nicely browned.Repeat spreading and baking the cocoa and vanilla layers until the batter are completely used. You should be able to bake at least a total of 10 layers (5 vanilla layers and 5 cocoa layers) plus about 100g excess cocoa batter as leftover. Top the baking tray with more boiling water if the water in the tray is drying up. You can either discard the excess cocoa batter or scoop into mini muffin pan and bake them as 3-4 mini cocoa muffins at 180°C with top and bottom heating for 10 mins or until a skewer inserted comes out clean.
After baking the last layer, remove cake from the oven. Remove the cake from the pan and remove the baking paper immediately to minimise condensation as excessive condensation will cause the cake to be wet and soggy eventually. Transfer the cake to a wire rack to cool slightly until it is cooled enough to touch. Do not set aside the cake to cool completely. While the cake is still warm, trim off the sides. Wrap it in a cling wrap, place it in an airtight container and allow it to rest in a fridge for at least a day. The cake will feel oily initially when it is freshly baked and warm but the well-chilled and well-rested cake will taste really really really moist, butter, smooth, chewy and nice.
Slice and enjoy. Store uneaten cake, preferably uncut, tightly wrapped in a cling wrap. Place the wrapped cake in an airtight container and store in a fridge for up to a week. Trust me. It will stay super moist, smooth and nice for about a week in a fridge.
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