Moist Egg-less Butter-less Chocolate Cake

So I was browsing this blog at 12midnight and stumbled upon this egg-less butter-less chocolate cake recipe. After baking the two chocolate cakes for my birthday, I knew that I need another chocolate cake recipe for the ganache, as the cake was too dense, even for the original chocolate butter-cream frosting. And then I found this!

This super moist, super easy, super surprisingly egg-less (I had like, two eggs left in the fridge), butter-less (I have one 250gm butter that I keep in the fridge for those "just-in-case") cake recipe! One hour later, here I am writing this entry.

This, is definitely my new favorite chocolate cake recipe!

 yummy babycakes!

Dry ingredients:

2 cups of cake flour

3/4 cocoa powder (I use Tudor Gold)

4 tbsp powdered milk (I use Anlene. The only powdered milk I had in my kitchen.ha!)

*Combine everything above and sieve, pour in mixing bowl.

After sieved, add:

2 cups of brown sugar, and mix everything well

Wet ingredients:

1 cup of corn oil

2 1/4 cold water (not ice water, water kept in the fridge)

2 tsp vanilla essence

1tsp chocolate emulco (I didn't have any, didn't know what it looks like so I didn't put it in. Works just as well for me)

Pinch of salt (forgot to put this one)

2 tsp Sunquick or lemon juice (I used lemon juice)

Using the mixer in medium speed, pour water, corn oil and vanilla essence until the ingredients mix well. Add sunquikc/lemon juice and continue mixing. 

Pour the batter (it will be very very watery, but don't worry, it will rise) on a 7-inch pan or cupcake pan and bake in 170C for about 45-55 minutes. 

Once baked, let it cool for about an hour before cutting it, or you risk eating cake lump instead of cake slice.

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.

Jamie Oliver's Chocolate Cake

Salam..apa khabar semua? cik jah cik senah tengah buat apa tu???? (nada chef wannnnn). dua tiga hari lepas, bukak je tv nampak abang jamie ku tersayang baru nak buat kek coklat.disebabkan atas riba ada laptop, tak  sempat capai pen dan kertas, terus taip dalam notepad. senang gituu..kek ni dah penah buat dua kali minggu nih (disebabkan permintaan ramai..chewahh...bukan jual pung!), so first time guna coklat cap meriah.coklat masakan biasa2. malam tadi buat pakai chocolate chip hershey.

mesti tertanya-tanya kan, yang mana satu lagi best? jawapannya ialah coklat masakan meriah yang harganya separuh dari hershey.tak tahu naper..probably chocolate chip tu lama duduk dalam peti, bila masak tak cair2..maksud aku, campur dengan adunan kek, bakar sekali. masa buat chocolate sauce pun kurang menjadi.pakai coklat masakan meriah, orait jer..kek tu macam2 kaler coklat jadinye. ada coklat gelap, ada coklat terang.

hokeyyy..ini resipinya...

[English version]

Hello there! How have you guys been doing? Few days ago, I turned the channel TLC on and saw Jamie Oliver preparing to bake a chocolate cake. Since I didn't have a pen and paper in my hand, I typed the recipe in my laptop, as fast as I can cause uh...we all know how Jamie talks! I did this cake twice before posting [cause everyone asks for a second helping!]. The first time, I used Meriah baking chocolate. Just a simple, cheap option of chocolate in the market and the second time, I used Hershey's chocolate chips.

One must wonder, which one works better? Surprisingly, the cheap chocolate which price is half of that Hershey's. Probably because I left the chocolate chip in the fridge for weeks, or maybe because the cooking chocolate IS cooking chocolate, therefore it did what it had to do. The Meriah chocolate makes the cake turned into several palettes of chocolates - dark, medium, light. It was awesome!

Here's the recipe!

CAKE

200gm butter

200gm sugar

200gm self-raising flour

1tsp baking powder

3 eggs

hot water

3 tbsp cocoa

100gm chocolate (bang on your kitchen counter until it becomes bits of chunky chocolate. That's Jamie and you know it)

1/2 cup almond nibs

STEPS

• beat butter and sugar until the batter colour turns very light yellow.
• add eggs one by one while beating
• add flour
• in a separate cup, add some hot water to the cocoa powder, until it becomes a paste
• mix cocoa paste with batter
• fold in chocolate and almond (almond is optional, chocolate is a must!)
• bake in the oven, 190 degrees , 18-20 mins (i bake it at 150 degrees, 30 mins, my regular baking duration)

chocolate sauce:

using the double boiler method, add ingredients below and stir until it becomes..well...sauce!

100gm chocolate

100gm butter

4tbsp milk

Pour chocolate sauce on the cake while its hot. Best eaten warm, with a glass of milk. Enjoy!!!