Thursday, August 14, 2014

Simple Chocolate Cake

100g Hersey semi-sweet chocolate chips
180g Calbury white chocolate bar
3 eggs
1 tsp vanilla essence
62g Top flour *you can use cake/plain/cake mix to replace*

Makes 8 mini cupcakes


  1. Preheat oven at 180 deg C and prepare a oven-proof bowl and a oven proof tray.
  2. Melt both all chocolate under simmering hot water.
  3. Mix in flour till completely incorporated.  Add vanilla essence.
  4. In a separate bowl, whisk 3 eggs till pale and creamy.
  5. Gently fold in 1/3 egg mixture and mix till well incorporated.  Fold in another 1/3 and mix well.  Final fold in balance egg mixture and just stir till can't see any more eggs.  **Do not overmix**
  6. Use an ice-cream scoop to scoop the batter into the cupcake case.  One full scoop per case.  It will fill batter till half filled.  Do not over-fill.  Effect is meant to be flat surface so that you can pipe cream cheese frosting inside the cake.

 Melt both white & dark chocolate together.

 Beat egg whites till pale and creamy

Water Bath

Cream Cheese Frosting
20g butter, soft
50g cream cheese, at room temperature
100g icing sugar, sifted

  1. Semi-melt the butter.  Thoroughly whisk the butter until no lumps remain. Whisk in your cream cheese, again until no lumps remain.
  2. Prepare your icing sugar, and then sieve it in to the cream cheese mixture.
  3. When all the icing sugar is incorporated, transfer frosting to a piping bag pre-loaded with a normal round wilton tip.

Poke the tip into the middle of the cake as deep as you can, squeeze the frosting inside and gently pull out the tip.

Gently Pipe some frosting on top of the cake to cover the hole.  This is how the inside will look like.

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