Steamed Moist Chocolate Cake

Ingredients
1 cup cocoa powder

1.5 cups all-purpose flour

1 cup sugar

1.5 tsp baking powder

1.5 tsp bicarbonate soda

(combine the above dry mixture)

2 eggs

1 can evaporated milk

1 cup melted butter

Directions

• prepare and pre-heat steamer
• beat eggs till light
• add milk and melted butter
• mix together dry ingredients until batter is smooth
• pour into baking cake tray that have been greased earlier
• cover lightly with aluminium foil
• steam for about 45mins till stick comes out clean
• let cool before serving or topping with fudge

Chocolate Fudge Topping

200g condensed milk

0.5 tsp vanilla essence

2 tbsp coconut oil

20g cocoa powder

a pinch of salt

Directions for Fudge

• combine and cook the above in slow fire until thicken
• let it cool before scooping the fudge over the cake (just covering the top and let the fudge drip to the sides)
• other decorations may be added (eg. sprinkles, shave chocolate, cocoa powder, m&m etc)

Foodnote

(Sun, May 10, 2015) I don't usually bake cake but this is just too simple to make and yummy too. Also since I'm already using the steamer to make apam beras, might as well just continue while I'm still in the mood. Also to celebrate mother's day lah for mum, her super assistant bibik and my 2nd sister in law as she is coming later. Love this cake on its own.... not sweet, so moist, soft and delicious. It is actually bitter sweet... just like our life and memories aaaawwww...

Made this again on Fri, Dec 10, 2021 for my friend's birthday. This time I use Valrhona cocoa powder just to clear the stock. Love the decadent bitter sweet taste of it. Brought out memories of the last time I made it for my mum. Will continue making it for special occasions as it is easy to make and delicious. Super glad everyone loves it.

Vanilla Sponge Cake

Ingredients for Sponge Cake
Part 1
275g eggs (5 nos.)
10g vanilla extract
130g castor sugar

Part 2
130g cake flour (sifted 3x)

Part 3
30g vegetable oil

Directions

• in a mixer with balloon attachment, whisk eggs, vanilla extract and castor sugar on low for a while just to combine all ingredients together
• turn to high speed (KA 8-10) for 8min
• turn to lower speed (KA 3-4) for another 2min
• total should be 10min to reach a ribbon stage
• remove batter from mixer and fold in cake flour in 2 batches
• in a separate small bowl add in the oil and scoop in some batter into the oil and mix well (oil tempering)
• pour back the oil mixture into the batter and mix well
• prepare 2 nos. of 6" cake rings by lining it with baking paper (inner) and aluminium foil (outer)
• scoop batter into each mould: 140g portion
• bake at 190°C for 18min
• turn cake over to cool it
• once cool, slice each cake into 2 and decorate it with cream, coulis jam or fruits
• chill before serving

Ingredients for Chantilly Cream

500g non-dairy whipping cream

50g icing sugar

1/2 tsp vanilla essence

Directons

• whisk all ingredients with balloon attachment till firm peak and keep in the fridge till ready to use. If over beat, just add a bit more cream to soften the cream

Foodnote: TBC

Donuts Glaze

Nutella Glaze
200g nutella
50g oil (do not use aromatic oil eg. olive oil, canola oil, sunflower oil etc)

Peanut Butter Glaze
200g peanut butter
50g oil

Hazelnut Glaze
50g hazelnut ganache
100g white chocolate
100g oil

Directions

• combine and melt ingredients in double boiler method (or in microwave)

Creamy Glaze (like Krispy Kreme)

1/3 cup butter

2 cups powdered sugar

1.5 tsp vanilla

4-6 tbsp of hot water

Directions

• heat butter until melted and remove from heat
• stir in powdered sugar and vanilla until smooth
• stir in water a tbsp at a time until desired consistency
• can double dip for thicker sugar glaze

Chocolate Frosting

1/3 cup butter

2 cups powdered sugar

1.5 tsp vanilla

4-6 tbps hot water

4 ounces of chocolate chips

Directions

• heat butter and chocolate chips until melted and remove from heat
• stir in powdered sugar and vanilla until smooth
• stir in water a tbsp at a time until desired consistency

Foodnotes: Donut recipe here or can try other donuts recipe in this blog.

Donuts

Ingredients
Group A
350g bread flour
25g sugar
21g milk powder
4g yeast
2g bread improver

Group B
21g egg yolk (2pc)
70g whipping cream
77g ice (crushed)
77g ice water

Group C
6g salt
42g butter

crisco (no trans fat) for frying

Directions

• dry mix Group A at low speed for 1min
• pour in Group B at low speed for 3min
• add in Group C and mix at low speed for 5min followed by 8min on medium speed till shiny, elastic and thin membrane is formed
• round and rest for 10min (can be clingwrapped and stored in freezer at this stage)
• roll dough our to about 0.8mm thickness
• cut with floured or oiled donut cutter (or pleat the balance dough)
• put on floured parchment paper and proof for about 25mins or more till dough looks light and fluffy (can leave in oven with a bowl of steaming hot water)
• heat crisco at about 180°C 
• slide donut carefully into hot oil and fry both sides till golden brown (gently scoop hot oil over doughnut while frying)
• cool on rack and use any topping or glaze of your choice

Foodnote
Very nice and soft donuts. Point to note... "scrap" dough cannot be rolled again and reuse immediately. It have to be mixed again on mixer till shiny, elastic and thin membrane is formed... round and rest another 10min and same process continues. However it can be used immediately to form pleated donuts...