Super Moist Dark Cocoa Sponge Cake

U love BLACK cake ...? Here's a super moist DELICIOUS dark cocoa sponge cake waiting for u to try it...!!! 

Here's the recipe!! 

Super Moist Dark Choc Sponge Cake

(Great for Birthday/ Fondant cake too!!!)

(A) Dry Ingredients:

All-Purpose Flour 245g

Sugar 250g (Already reduced)

Hershey Cocoa Powder 40g

Dark cocoa Powder 35g

Salt 1/2 teaspoon 

Baking Powder 1 1/2 teaspoon

Baking Soda 1 1/2 teaspoon 

(B) Wet Ingredients:

Large Eggs 2

Freshly Brew Espresso 1 cup (Lukewarm)

Buttermilk/ Milk 1 cup 

(I use Buttermilk for better taste)

Vanilla extract 1 1/2 teaspoon 

Corn oil 120g

8" inch cake pan (normal aluminium fix pan)

Super EASY steps:

1.Sifted all (A) Dry ingredients in a big bowl, except SUGAR.

(I use fine sifter to sift in 3-4 batches)

2. Beat the eggs, and pour all (B) Wet ingredients into another bowl, stir and evenly mixed with hand whisk. 

3.Then pour (B) Wet ingredients to (A) Dry ingredients, then add in SUGAR. Using a hand whisk, stir and evenly mixed. 

(No need electric mixer at all, hassle free no need to wash MANY utensils RIGHT???)

4. Line a baking paper on the base, NO NEED to grease the pan. 

5. Pour in the batter into 8" inch pan, tap ur cake pan gently on worktop a few times to burst the air bubbles inside. 

6.Bake on lowest rack in a preheated oven @160 degree for 1h 10-20min. 

(Mine baking for 1h 20min, Timing still have to depend on ur own oven performance, it's better to inserted a skewer till comes out clean.) 

7. Remove from oven, leave it cool.

8. Unmould cake from pan , inverted on baking tray with baking paper to flatten the top for 20min. (This is my method because i prefer the TOP for later decoration)  I dust icing powder for my deco coz I lazy to frost..

Gently reminder...

**(If ur oven has a heat element on top, pls place a baking tray on top rack @1st 30 min and continue to bake... this is to block the heat in order not to overburn ur cake) 

   (((Happy Baking Chocolaties LOVER!!)

                  Sure~licious Bakie

Mango mousse Cake

My hubby SUPER in LOVE with this Mango Mousse Cake!!! 

要抓住老公的心...首先要让他肥!!! Lol...Try it too!!! 

   

                          Recipe 

Vanilla cake 

(Adapted source: Kitchen Tigress)

Eggs 100g
Glucose 6g
Sugar 40g
Cake flour 40g
Salt a pinch
Milk 10g
Corn oil 30g

Vanilla extract 1/2 teaspoon

8" inch cake pan 

Step:

Preheat oven @180 degree. 

Whisk egg yolks, sugar and glucose till ribbon stage. 

Add milk, oil and vanilla extract stir it till well mixed. Mix with whisk till you don't see any oil, again stirring just top part of batter. Using spatula, scrape down thoroughly and fold till just evenly mixed. 

Bake for 15-20 min till golden brown and slightly springy when pressed.

Leave it cool, unmould it from pan and slice the cake divided into 2. 

Set aside.

Mango mousse

(Adapted source : The baking biatch)

** Modified 

Fresh mango purée 1 1/2 cup

Sugar 1 tablespoon 

Lime juice 1 teaspoon  

Gelatin 1 tablespoon 

Cold Water 1/8 cup

Whipping cream 1 cup

Fresh mango cubes 1 cup

Step :

Prepare a small bowl, add in Gelatin and cold water stir it wait for 10sec, let it set down. 

Double boiled the Gelatin mixture stir it till melted. Remove from heat, add to fresh mango purée and add sugar stir it evenly mixed. 

Place the mango mixture into fridge for 30 min. It should b turn like jelly. 

Blend the mango mixture into yougurt~like.

Ready ur mixer, whip the whipping cream till soft peak. 

Add in the mango yougurt~like mixture, fold and mix with ur whip cream till well combined.

Place the 1st layer of vanilla cake in middle of the cake ring. Frost the mango mousse evenly in 1st layer, spread mango cubes on it. 

Place 2nd layer of cake, frost mango mousse nicely and evenly spread. 

Place the cake into freezer for 45 mins till mousse harden.

Mango Mirror

Mango puree 1/2 cup

Sugar 3 tablespoon

Water 3/4 cup

Gelatin 1 1/2 tablespoon 

Step:

Prepare a small bowl, add in mango purée, water, sugar and Gelatin stir evenly mixed. 

Double boiled the mixture till sugar melted. 

Remove from heat, leave it cool.

Take out the mango mousse cake from freezer, slowly pour mango liquid on to the cake, spread the mango cubes. 

Remove any air bubbles from the mango mirror. 

Lastly place into the fridge for 1hr. Lightly pressed if the mango mirror is firm mean u r ready to serve!!!! 

** It's not an EASY TASK, pls b patient, good thing r worth to wait, I know u CAN DO IT!!! My hubby super LOVE this Mango Mousse CAKE!! Thumb UP!!

Bake for ur beloved ones, it's worth to make this little EFFORTS!! Their smiles is our happiness...

               Sure~licious Bakie

Awfully Peppermint Choc Cake

Boring in baking the same thing??? Let's try something refreshing COOL~ taste of MiNT Dark Cocoa Cake!! This Definitely one of my Fav !!! Yummy..

                               Recipe

            Awfully Peppermint Choc Cake

Dark Cocoa Cotton Cake 

(Cooked Dough Method)

Corn oil 40g

Sifted cake flour 45g

Dark cocoa powder 15g

Milk/water 60g

Large egg yolk 3

Egg white 145g

Sugar 60g

7" inch pan

170 degree/ 25min

(10min cover top)

140 degree / 45min

Method 

Warm the oil on a pan but not too hot. Remove from heat and stir in cake flour + cocoa powder and mix well immediately. 

Add milk and mix well followed by 3 egg yolks. Set aside.

Whisk egg white, add in sugar in 3 batches and beat until stiff peak. 

Fold the meringue into the batter into 3-4 batches till evenly fold and mixed.

Line the pan with baking paper, pour batter into cake pan , Gently tap the cake pan on the worktop to get rid of big air bubbles. 

Bake at lower rack using water bath method bake @ 170 degree for 25 min ( if ur oven have heat element on top @1st 10 min, I suggest using a oven tray block the heat in order not to overburn ur cake.) 

Lower to 140 degree for 45 mins.

Invert and let cool.

Peppermint Whip Cream

Heavy cream 1 cup

Gelatine 1 teaspoon

Cold water 4 teaspoons 

Icing sugar (Sifted) 1/4 cup

Peppermint Essence 3-4 teaspoons 

(Taste it b4 add in 1 more teaspoon)

Steps:

Add in cold water into the gelatine stir and let it set down for 5mins till thick.

Double boliled the gelatine mixture on a bowl under heat till it fully melts and well mixed.

Remove the gelatine mixture from heat and put aside leave it cool. 

Beat the heavy cream, add icing sugar gradually till slightly thick. 

While slowly beating, add in gelatine mixture and peppermint Essence beat it in high speed into whipping cream.

Place it in fridge for 10-20min if the whipping cream turns creamy/slightly melted b4 frosting your the cake. 

      ((( Keep CALM & Happy Bakie!!! )))

                 Sure~licious Bakie

Espresso Mousse Cake (黑美人蛋糕)

My Black Beauty (黑美人蛋糕) of Dark Cocoa Cotton Cake~ Espresso Mousse!! Must try it then u know how AWESOME  MATCH the taste is!!! 

The Cotton cake is Extreme~ly soft like cotton!!!

                               Recipe

                    Espresso Mousse Cake 

Dark Cocoa Cotton Cake

(Cooked Dough Method)

Adapted source: 

FB Baking Corner by Neo sook bee

**Modified recipe**

Corn oil 40g

Sifted cake flour 45g

Dark cocoa powder 15g

Milk/water 60g

Large egg yolk 3

Egg white 145g

Sugar 60g

7" inch pan

170 degree/ 25min

(10min cover top)

140 degree / 45min

Method 

Warm the oil on a pan but not too hot. Remove from heat and stir in cake flour + cocoa powder and mix well immediately. 

Add milk and mix well followed by 3 egg yolks. Set aside.

Whisk egg white, add in sugar in 3 batches and beat until stiff peak. 

Fold the meringue into the batter into 3-4 batches till evenly fold and mixed.

Line the pan with baking paper, pour batter into cake pan , Gently tap the cake pan on the worktop to get rid of big air bubbles. 

Bake at lower rack using water bath method bake @ 170 degree for 25 min ( if ur oven have heat element on top @1st 10 min, I suggest using a oven tray block the heat in order not to overburn ur cake.) 

Lower to 140 degree for 45 mins.

Invert and let cool.

Espresso Mousse 

Gelatine 1 tablespoon

Cold water 1/8 cup

Espresso 1/2 cup

Sugar 2 tablespoons 

Heavy cream 1 cup

Steps:

Pour cold water into the gelatine stir it and wait to set down. Double boiled the gelatine mixture till it melts. Remove from heat.

Prepare a 1/2 cup of freshly brewed espresso coffee, add sugar and hot gelatine mixture in a bowl stir and evenly mixed. Place it in the fridge let it settle down for 30mins.

Blend the espresso gelatin mixture into yougurt~like. Leave it aside.

Whip the heavy cream till stiff peak. 

Add in the yougurt~like espresso into whip cream, fold and mixed it till well combined. / Mix in a electric mixer in a low speed to well combined.

Espresso Mousse it's done!!

Now u may START frost on ur cake/pipe ur desire CREATIVE design!!! 

    

                Sure~licious Bakie

Sugar Twist & Choc Chip Bread

Sugar Twist & Choc Chip Bread

(Sweet Dough)

Love the SOFT~ness of the Bread!!!

Beautiful tearing lines, SUPER Love this sweet dough

Recipe!!! With this recipe u may create more creative Delicious BREAD!!!

Recipe:

Kindly Shared By: FB Baking Corner Group (Daniel Leong)

(Mine modified recipe)

** Full cream milk 300g by replacing milk powder & water

Happy Baking!!!

Let's BAKE Together!!!