Closing down the face of all lies - Facebook...and chocolate cake recipes...not one but TWO!

I'm closing down my Facebook. Apparently, a guy who thinks that he has unfinished business with me is actively spreading lies about me to my friends. Well, those who believes him shouldn't be called friend I guess. So really, goodbye Facebook. Hello to many more blog entries. I hope my friends would continue reading what I wrote in this blog and here. 

I like writing...sometimes I think writing can help me calm down a little bit. Facebook, on the other hand, makes me inflamed almost all the times. Some people just can't helped but listening to gossip and believe in it blindly. I'm so sick of it.

On a lighter note, today is my birthday! I am 28 years old on 28th of June 2011. Yes...a new age, new year, new...well, nothing changed, really. I'm still me. I hope the coming years would bring much joy and happiness to me, insya Allah.

Today I baked two cakes. One for my female friends, and the other for two guys who are celebrating my birthday tomorrow with me. I hope they like it. Here's the recipe, adapted from here and here.

Cake (I used the same cake recipe but two different frosting recipes. Have a look, it's your choice!)

• 1 ¾ C all-purpose flour
• 2 C sugar
• ¾ C cocoa powder
• 2 tsps baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 C buttermilk, shaken (alternative for butter milk: add 1 tbsp of lemon into 1 C milk. Rest for 30minutes before using)
• ½ C vegetable oil (I sued Mazola corn oil)
• 2 extra-large eggs, room temp (I used 3 medium-sized eggs)
• 1 tsp vanilla extract
• 1 C hot coffee (I used Indocafe raw coffee mixed with one tsp sugar, 1C hot water)
• Chocolate Buttercream or Chocolate Ganache

1. Heat oven to 175C. Butter the pan. I used two 20cm pans.

2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.

3. In another bowl or large measuring cup, combine the buttermilk, oil, eggs, and vanilla, gently whisk.

4. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine – scrape up from the bottom to catch any pesky flour mixture hiding below.

5. Pour the batter into the prepared pans and bake for 35 to 40 minutes. Cool in the pans for 30 minutes, then turn them out onto a cooling rack to complete cooling.

Chocolate Buttercream:

• 200gm Van Houten baking chocolate
• 250gm butter, room temp
• 1 tsp pure vanilla extract
• 1 – 1 ¼ C castor sugar

1. Chop the chocolate and place it in a double boiler (or heat-proof bowl set over a pan of simmering water). Stir until just melted and set aside until cooled to room temperature.

2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on med-high speed until pale and fluffy. Add vanilla essence. Continue mixing for a few minutes.

3. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.Add chocolate, stir with wooden spatula.

Spread immediately on the cooled cake.

*It’s even better the second day – so feel free to bake it ahead and store it in the fridge overnight.

Dark Chocolate Ganache
250g Dark Chocolate for Cooking
250g Whipping Cream
150g Whipping Cream, beaten

Making the Ganache
Whilst the sponge is cooking, make the chocolate ganache. 

What you need:

200gm Van Houten baking chocolate

200ml whipping cream (beat only 100ml - I use Emborg)

1. Melt the chocolate and add to the whipped cream, then when the mix is lukewarm, add the beaten whipping cream and put to one side.

Once the cake is cool enough, spread half in the middle between the two layers of cake, and pour the rest on top of the cake. Grate some chocolates for decorating.