It was supposed to be a nicely decorated birthday cake for my other half but who would know that our little one would fall sick when I planned to make the cake. In the end, I had to buy a birthday cake from Brunetti for the celebration.
By the way, this is how the Brunetti cake looks like if you're curious. It's a chocolate mousse cake with a French name - Le Parisien. In my opinion, the cake was not bad but it's not the same standard as a Zumbo cake. Of course, it was still better than my cake. Lol.
Luckily, I could squeeze a bit of time to bake the chocolate cake a week later! However, I only managed to briefly frost the cake without much decoration. In fact, the frosting wasn't done too nicely as it was a rough job. Thank goodness it was yummy! Well, this would be my second cream frosted cake following the Japanese strawberry shortcake! I'm still feeling proud of myself as I never imagined that I could come out with a chocolate cream cake!
Oh, by the way, the chocolate sponge cake recipe that I followed was quite good. It was a recipe shared by the Nasi Lemak Lover. The sponge was soft and light. More importantly it doesn't sink much even though I was using a non stick cake tin (I know I wasn't supposed to use a non stick cake tin as mentioned in the recipe but I have no time to get one). I'm glad it still turned out nice ;) Well, I then filled the cake with mascarpone cream and frosted it with a basic chocolate cream and topped with some chocolate rice sprinklers. Ta da... a complete chocolate cream cake was created!
Recipe:
Chocolate sponge cake:
4 large egg yolks
20g castor sugar
50g corn / canola oil
60g milk
15g cocoa powder
75g cake flour
4 large egg white
1/4 teaspoon cream of tartar
60g castor sugar
1. Whisk egg yolks and sugar in a mixing bowl until pale and thick.
2. Add corn oil and whisk to combine.
3. Add milk and stir to combine.
4. Add cocoa powder and stir thoroughly.
5. Sift in cake flour and mix well. Leave the batter aside.
6. Beat the egg white in a mixing bowl.
7. Add cream of tartar as soon as the beaten egg white starts to foam.
8. Gradually add in the sugar when the egg white starts to thicken. Beat until stiff peak stage.
9. Add the egg white mixture onto the egg yolks mixture in 3 batches. Mix until they are almost combined on each addition using a balloon mixer. Lastly, scrape down and fold until everything is evenly combined using a spatula. Bang the batter on the table for a few times to release the big air bubbles.
10. Pour the batter into a 7" round cake tin. Do not use a non stick cake tin as the cake might sink. (However, I did use a 8" non stick cake tin and it turned out quite well albeit a minor sink)
11. Bake in the preheated oven at 140c for 25mins, follow by 170c for another 25mins on the lower rack.
12. Remove the cake from the oven, turn the cake upside down and let it cool on the wired rack.
Mascarpone cream:
250g mascarpone
2 tablespoons castor sugar*
A few drops of vanilla extract
150ml whipping cream
* Adjust the amount of sugar based on your liking.
1. Cream mascarpone, sugar and vanilla extract in a chilled mixing bowl over a bowl of ice water until combine.
2. Add in whipping cream and beat until stiff.
Chocolate whipped cream:
2 tablespoons cocoa powder*
2 tablespoons castor sugar*
A few drops of vanilla extract
300ml whipping cream
* Adjust the amount of sugar and cocoa powder according to your liking.
1. Put cocoa powder, sugar and vanilla extract in a chilled mixing bowl. Add in 2 tablespoons of the whipping cream and stir to form a thick paste.
2. Now place the mixing bowl over a bowl of ice water. Add in the remaining whipping cream and beat until stiff peaks form.
To assemble the cake:
A handful of chocolate rice sprinklers
1. Slice the sponge cake into 2.
2. Lay first sponge cake layer on a plate. Generously spread the mascarpone cream on top of it evenly.
3. Cover the mascarpone cream layer with the other sponge cake layer.
4. Frost the whole cake with the chocolate whipped cream.
5. Sprinkles the chocolate rice sprinklers on top of the cake.
6. Store in the fridge for 1-2 hours.
7. Cut and serve while it's cold.
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