It's really that simple

I don't know why it took me so long to pick up the courage to make something so simple as molten chocolate cakes!

Somehow, I have this false impression that it requires skills and experience of a pastry chef to make them...probably because I only get to eat this delicious dessert during one of those rare occasions when I meet up with my friends for dinners.

Well, although the recipe is so straight forward, I only got it right on the second attempt. The first time I made them, I did the most unforgivable mistake of over baking...by just 2 minutes! The cake tasted awesome, but it didn't flow like lava :'(

The second attempt was perfect! This time I made sure my oven was well preheated just to be very sure that the cake would be cooked within the recommended baking time. I removed the cake from the oven once the timer started to beep. The surface appeared barely cooked, it was 'just set'. I was so tempted to put it back into the oven to bake it a little longer!

Besides baking time, the timing to unmold the cake from the ramekin is also one of the critical success factors to note. After removing from the oven, leave them in the ramekins to cool for at least 1 to 2 mins. This is to allow the cake to set a little, it may fall apart if you try to unmold it straight out of the oven. But this doesn't mean you should leave them in the ramekins forever as the cakes are meant to be served warm.

Surprisingly, unmolding the cake is not as difficult as I thought. Just run a knife around the sides of the ramekin, then flip it over a serving plate and remove the ramekin. The cake will not get stuck to the ramekin as long as you have greased it really well. Do be careful as the ramekin will be very hot.

I have also tried serving these molten chocolate cakes in the ramekin...saves me the trouble of unmolding and washing up extra serving plates ;)

Another wonderful thing I discovered about making these lava cakes is, you can actually prepare the batter a few hours ahead of time, keep them in the fridge and bake only when ready to serve. This is really something new to me. Whenever we order this dessert at cafes or restaurants, we were always told to place the order in advance as it would take at least 20 to 30 mins to prepare. So all along I was given the impression that this dessert can only be made and served right away!

As with any homemade chocolate cakes, do use the best quality baking chocolate you could afford. I have made these with valrhona baking chocolates and also Ghirardelli bittersweet chocolate chips. It must be my unsophisticated palates, both tasted equally good to me even though one is more expensive than the other. I wouldn't attempt to describe how delicious these lava cakes turn out...but the fact that I made them 4 times in a row gets to show how everyone in the family loves it, and of course how easy it is for me to bake them!

If you are a first timer and eager to give this a try, you may want to hop over to my favourite baking website, joyofbaking.com to watch this video to get an idea how to go about making molten chocolate cakes and to avoid any pitfalls. The video certainly boost my confidence and I am very thankful for the wonderful and generous sharing by Stephanie Jaworsk. I have learned a lot from her website, she mades baking really easy for self taught home bakers like me :)


Molten Lava Chocolate Cake

Ingredients:
(makes 4 servings)

135g dark chocolate
65g unsalted butter
2 large eggs
45g caster sugar
1 teaspoon vanilla extract
25g plain flour

some butter for greasing

Method:

• Preheat oven to 200 degC.
• Bring a saucepan of water to a simmer. Melt chocolate and butter in a heatproof bowl by setting the bowl over the saucepan; make sure the bowl is bigger than the saucepan. Stir the mixture to ensure all the chocolate is melted and the mixture becomes smooth. Remove from heat; set aside to cool.
• Generously grease the bottom and sides of four 180ml (6 oz) size ramekins with butter; set aside.
• Place eggs in the mixing bowl of MUM5 kitchen machine*. Attach the beating whisk and beat for a few seconds to break them up. Add the sugar and vanilla extract. Beat on speed 3 and gradually increase to speed 6 for about 3 to 4 minutes till the mixture triple in volume, becomes thick, pale and fluffy. Reduce to speed 4 and continue to beat for about 1 to 2 minutes to break up larger bubbles in the batter. When the whisk attachment is lifted, the mixture should fall and leave a ribbon-like trail.
• Add in the melted chocolate mixture and beat on speed 4 for about 1 minute or until the mixture is thoroughly blended.
• Sieve the flour into the mixing bowl. With a spatula fold in the flour until just incorporated. Do not over mix. Pour batter into the prepared ramekins to about half full.
• Place filled ramekins on a baking tray and bake in middle rack  in preheated oven at 200 degC for 10 minutes. Do not over bake. The cakes are deliberately under baked. The cake is ready when the outside edges is set (gently touch the edges, it should feel soft but won't stick to your finger) and the middle still looks a little wet.
• Remove from oven immediately and leave to cool for 1 to 2 minutes. Serve the cakes in the ramekins or alternatively, run a small knife around cakes to loosen. Invert warm cakes onto individual serving plates and carefully lift ramekin off cakes. Dust the top with icing sugar and serve warm with ice cream or berries.

The batter can be prepared a few hours ahead of time. Leave batter in the prepared ramekins, cover with cling wrap and refrigerate. When ready to serve, bring to room temperature while preheating the oven. Bake at 200 degC for 10 minutes just before serving.

*Note: I used my new Bosch MUM5PRO HomeProfessional Kitchen Machine MUM57830 to prepare the cake batter, read my review of this kitchen mixer here.

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Peanut Butter- Chocolate Chip Cookies {Recipe}

I've told you before that I'm not a big fan of traditional chocolate chip cookies. I know. I know. How un-American of me, but I'm just not. (Unless they're Sweet Martha's at the Fair.)
So, when my boys wanted some cookies to sell at their Lemonade Stand last weekend, I decided peanut butter chocolate chip would be the way to go.
These cookies are a little different because I used some ground oats in them to lighten up the texture and give them a nuttier flavor.

What You Need:
1 cup peanut butter (I prefer chunky)
1 cup butter (at room temperature)
1 cup brown sugar
1/2 cup granulated sugar (plus more for dusting)
2 eggs
1 Tbsp. vanilla
1-1/2 cup flour
1 cup oats (toasted and ground)
1-1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup mini chocolate chips

Yield: 2-3 dozen 3" cookies
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there's always room for dessert

This is not the first time I made this awfully delicious and decadent chocolate torte. I baked one for my better half's birthday a few months back. Ever since I have taken the first bite, I couldn't seem to get it off my mind...

well, just like any home bakers, we don't need to wait for a special occasion to bake a cake...and,

....there is always room for dessert ;)

This rather rustic, crackly, sunken chocolate cake may look similar to one of my favourate classic chocolate cakes, but take a closer look. Do you notice the black layer at the bottom? It is actually an oreo biscuit base just like the crust of a cheesecake. When I first saw the recipe while browsing a copy of the Delicious magazine, I knew this is the cake to bake for my husband. He is an oreo fiend and what's more, he has two other oreo buddies at home!

Although a picture speaks a thousand words, this photo doesn't do this cake justice, unless one can lick it off the screen. It is dense and yet has a very delicate, velvety smooth texture...'melt-in-your-mouth' are the closest words that I could think of to describe it. Believe it or not, the crunchy crust, which keeps falling off even when the cake was cooling on the rack, is extra icing on the cake!

The original recipe suggests to serve this cake with whisky cream(whipped cream infused with liquor)...but I opted for a scoop of ice cream. I always keep a tub of vanilla ice cream in the fridge, it goes well with most cakes and desserts and it's certainly a fuss-free option than having to whip up a few dollops of cream.

I scaled down the recipe which is meant for 22cm pan to fit my 18cm loose-bottom pan. Some how, looking at the ingredient list, it doesn't use that much fat or sugar...at least the amount is still within my limits. In any case, I follow the rule of eating every thing in moderation. We don't have to feel sinful to indulge once in while ;)

So, what are you waiting for? Happy Baking!



Rich Chocolate Torte

Ingredients:
(make one 18cm cake)

150g oreo cookies
40g melted butter

180g dark chocolate, coarsely chopped
50g unsalted butter
50ml coffee
2 egg yolks
45g cake flour

2 egg whites
90g caster sugar

icing sugar (or cocoa powder) for dusting


Method:

• Line the bottom of an 18cm round pan (with removable base) with parchment paper. Grease and flour the sides.
• Remove the cream from the oreo cookies. Crumb the cookies, either with a rolling pin or in a food processor. Place the crumbs and the melted butter in a bowl. Mix thoroughly with a spoon until the crumbs are moistened. Press the crumbs evenly into the base of the prepared pan. Use the back of the spoon, smooth out the crumbs and press firmly. You can also use a glass (with a flat base) to press down firmly. Leave to chill in the fridge for at least 30mins.
• Melt chocolate and butter over low heat in a saucepan, stir to combine. Add the coffee, stir to combine. Remove from heat. Let cool.
• With a balloon whisk, whisk egg yolks gently. Add in the melted chocolate/butter mixture. Whisk to combine. Sieve over the flour and whisk to combine. Set aside.
• In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage. The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
• Add 1/3 of the egg white to the egg yolk mixture. Fold in with a balloon whisk to loosen the batter. Add the remaining egg white in 2 separate addition, change to a spatula and each time fold in gently, making sure all the egg whites are incorporated into the batter. (Note: take care not to deflate the batter. The finished batter should fill up the pan to at least 3/4 full.)  
• Pour batter into the prepared cake pan. Tap the cake pan lightly on tabletop a few times to release any trapped bubbles in the batter. 
• Bake in preheated oven at 160 degC for 40 ~ 45 mins, or until a skewer inserted into the centre comes out with a few moist crumb. 
• Remove cake from oven, leave it in the pan for about 5mins. Unmould and let cool on wire rack. Dust with icing sugar (or cocoa powder) as desired. Serve with whipping cream or a scoop of ice cream. The cake is best eaten at room temperature. If stored in fridge, bring the cake to room temperature before serving.

Recipe source: adapted from Delicious magazine

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Mini Chocolate Pies {Recipe}

My baby sister is getting married next summer. We're about ankle-deep at this point in trying to get some of the basics set. The thing is, she can't really be related to me because she's not a huge fan of cake. (I know! Right?!)

So, I'm thinking that if we can convince my mom, and perhaps my future brother-in-law... she can go with some kind of dessert bar.

Now, I would LOVE to be able to actually make such a thing happen for her all by myself, but given that the wedding will be in Texas, and I live in Minnesota, this seems unlikely. But perhaps I can make some recommendations... like these mini chocolate cream pies.

What You Need: 
For the crust:
2 cups flour
1 tsp. salt
2 Tbsp. powdered sugar
1/2 cup shortening
1/2 cup heavy cream
3 Tbsp. butter

For the filling:
3/4 cup butter (at room temperature)
1 cup powdered sugar
5 oz. semisweet or unsweetened chocolate, melted
1 1/2 tsp. vanilla
3 eggs (or 3/4 cup 'pasteurized egg product' to protect from salmonella)

For the topping:
1 cup heavy whipping cream
3 Tbsp. powdered sugar
1 tsp. vanilla

Yield: About 36 mini pies.
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MOMMY, I NEED SOME GLUTEN COOKIES!

Dark and White Chocolate Chunk Nirvana Cookies

Guilty as charged.



I'm baking with wheat flour.  GF friends, avert your eyes!   My (almost) 10 year old approached me the other day and buttered me up with the statement that she really likes my baking and wished I would bake more often.  I asked her what she wanted me to make and she said "something with gluten!"

Well, yah. About that.  As you've noticed my food blog dedicated to my love for cake has morphed a tad over the last couple of years to include mostly Gluten Free baked goods recipes since my Hashi's diagnosis.  I'm the only one in the family who's gluten intolerant.  I figured that the kids wouldn't really mind if I didn't bake gluteny ever again.  Wrong.  Obviously they miss it.

So here I am making a huge batch of my favourite Dark and White Chocolate Chunk Nirvana Cookies (based on Jacques Torres' recipe) and dumping in the real thing: wheat flour. Yikes.  I know I won't be able to eat the cookies.  So I decided to refrigerate the rest of the batch and bake one sheet at a time because I hate to see good cookies go stale.   A sheet will last the two kids about 2 days I figure.

Also, I was intending to bake a fresh sheet of cookies for company during the summer.  You know, to accompany that tall glass o' lemonade while chatting with friends about how fast summer's passing while sitting on your deck.

Here's the recipe BELOW if you're inclined to make it (it's a winner!)


chocolate chunk nirvana cookies from Ms K on Vimeo.

Chocolate Chip Cookie Nirvana

makes 3 dozen ridiculously large cookies

adapted from Jacques Torres' A Year in Chocolate

4 3/4 cups all-purpose flour [I used organic, unbleached]

2 t salt

1 1/2 t baking powder

1 1/2 t baking soda

1 1/2 cups (3 sticks) unsalted butter, at room temperature

2 1/4 cups packed light brown sugar

1 1/4 cups plus 2 1/2 T granulated sugar [I used organic evaporated cane sugar]

3 large eggs, at room temperature, lightly beaten

2 t pure vanilla extract

1 2/3 pounds bittersweet chocolate, chopped into bite-sized pieces [I used Lindt Dark(85%) chocolate bars and broke along the lines]

1 cup white chocolate pieces [I used Callebaut]

• Preheat the oven to 325°F. Have ready 2 nonstick cookie sheets, or line 2 regular cookie sheets with parchment paper or silicone mats. Set aside.
• In a bowl, stir together the flour, salt, baking powder, and baking soda. Set aside. In the bowl of a stand mixer fitted with the paddle, beat the butter on medium speed for about 5 minutes, or until very light and fluffy. Add the brown and granulated sugars and beat until well blended. Add the eggs and beat just until incorporated. Beat in the vanilla. Reduce the speed to low and add the flour mixture a little at a time, beating after each addition until incorporated. When all of the flour mixture has been incorporated, remove the bowl from the mixer and, using a rubber spatula, fold in the chocolate.
• To shape the cookies, using a tablespoon, scoop out a heaping spoonful of the dough and, using the palms of your hands, form it into a 3-inch ball. Place the balls on the prepared baking sheets, spacing them about 1 inch apart.
• Bake for about 15 minutes, or until lightly browned around the edges. Remove from the oven, transfer the cookies to wire racks, and let cool completely.
• Store, in an airtight container, for up to 5 days.
• [cakebrained note: I keep prepared dough in their 3-inch ball shapes, refrigerated in a ziploc bag for a few days and bake as I need them. I only ever bake 6 cookies on a sheet at one time. This way you have a constant supply of fresh cookies. They're so good hot from the oven! Alternately, you can freeze the cookie balls too and keep them longer, but you may have to add a few minutes to the baking time]

More about → MOMMY, I NEED SOME GLUTEN COOKIES!

Crazy Chocolate Donut Concoctions {Recipe}

The whole reason for the donut craziness this week is to prepare for my Father's Day visit to Fox 9 to make "Donuts for Dads." And in our house, if it involves Dad, then it involves chocolate... lots of chocolate. The other top three would be beer, coffee and spice.

So, I came up with some 'manly' flavor combinations using chocolate cake mix and some of my husband's favorite things.

What You Need:
For the Donuts:
Chocolate Cake Mix
3 eggs
1/2 cup Guinness
1/2 cup stong brewed coffee
1/2 cup milk
1/8-1/4 tsp. cayenne pepper
Fresh cayenne pepper to slice for garnish
Pretzels for garnish

For the Chocolate Ganache Icing:
8 oz. heavy whipping cream
8 oz. chocolate chips
2 Tbsp. light corn syrup

*Note: Every cake mix is a little different. This one called for 1 1/4 cup water and 1/4 cup oil, so I made my three liquids equal the same amount. Check your cake mix and adjust accordingly.

Click Here to Read More>>

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S'Mores Buffet - The Best Cookout Dessert EVER

My new favorite summer dessert plan: S'Mores' Buffet!
SO. MUCH. FUN!
I hit the candy aisle at the grocery store... found some fun crackers and cookies... even some leftover Girl Scout Cookies (highly recommend those!)... it was awesome!

The kids, of course loved it, but after the kids went to bed, the adults had a great time trying so many different options.

The biggest hits involved the Girl Scout Cookies, Reece's Peanut Butter Cups and Peppermint Patties.

If you come over for a cookout this summer... this will be the dessert. No question. LOVE IT! So easy, so many choices, perfect for all!

Click the Links Below to See:
S'Mores Cupcakes
S'Mores Cake 
More Spring/Summer Ideas 

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Graduation Hat Cookies

Congratulations, Graduate! These Chocolate Graduation Hat Cookies are the perfect gift for a special grad or a great centerpiece for a graduation party.

What You Need:
Chocolate Roll-Out Cookie Dough (one batch makes about 12-15 hats)
Royal Icing*
Fruit-Flavored Tootsie Rolls or Starburst
Round Cutter (or glass)
Ruler
Small round cutter (I used icing tip #12)

*I added 2 Tbsp. Cocoa Powder to a full recipe of Royal Icing for these. You only need a tiny bit of icing, though. You would be fine to do a half recipe, or you may even consider melting some chocolate or Candy Melts to use as your glue instead of the royal icing.

Click Here to Read More>>

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How-To Make a Petal Cake

Learning something new... I decided to try the "petal effect" on the side of a cake. I had a birthday cake to make for our favorite babysitter, and I had carte blanche to do whatever I wanted on it. So, this is what I tried.

This white cake was actually the trial, because I was impatient, again, and the cake fell. So, I decided to just use shorty here to practice.

This was the actual birthday cake. I'm not sure that I don't like the practice one better.
I have to tell you that for how pretty this cake is, it's surprisingly easy to do! It took me less than an hour to decorate this cake!

Click Here to Read More>>

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Turtle Cheesecake Brownie Bars {Recipe}

These cheesecake-brownie bars are really chocolatey, really rich, and really good!

What You Need:
Brownie Layer: **Or just use a box mix**
1/2 cup heavy cream
2/3 cup brown sugar
4 oz. chocolate chips or chopped chocolate
3/4 cup butter, at room temperature (divided)
2/3 cup sugar
4 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
2 Tbsp. cocoa powder

Caramel Layer:
1 lb. caramels (unwrapped)
1/3 cup heavy cream
1-1/4 cup coarsely chopped pecans, toasted

Chocolate Cheesecake Layer:
2- 8 oz. bricks of cream cheese (at room temperature)
1/2 cup sugar
2 eggs (at room temperature)
4 oz. melted chocolate (semisweet recommended)

Optional for topping:
1/2 cup additional pecans
Reserve a little caramel sauce
2 oz. additional melted chocolate

*Note: You need parchment paper, as well, to line the pan. These bars are sticky! So, you need to make sure you line the pan well!

Click Here to Read More>>

More about → Turtle Cheesecake Brownie Bars {Recipe}

Chocolate & Vanilla Polka Dot Cake

I mentioned this cake a little bit when I wrote my post about How-To Make a Polka Dot Cake. But I wanted to be more specific with it, and share the outside as well as the inside, because I think it turned out nicely. (And I have some solutions for the problems that I did have.)

What You Need:
Chocolate Cake Recipe (Either scratch or cake mix works fine.)
Vanilla/White Cake Recipe (scratch or cake mix again, fine.)
Chocolate Buttercream Icing
Vanilla Buttercream Icing
Small Round Cutter (like these)
Decorating bags and a variety of round decorating tips (I used tips # 12, 10, 7, 5 & 3)

Click Here to Read More>>

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Chocolate-Mint (Grasshopper) Cookies {Recipe}

There are two flavor combinations that are my go-to comfort foods... Chocolate and Peanut Butter, and this, Chocolate and Mint. If you ever see me buying a Peppermint Patty in line at the grocery store, go ahead and give me a hug. I probably need it.

What You Need:
For the Cookies:
3 cups all-purpose flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1/3 cup cocoa powder
1 cup (2 sticks) unsalted butter (at room temperature)
1 cup sugar
4 oz. melted chocolate*
1 large or extra large egg (at room temperature)
2 tsp. vanilla extract
1 tsp. white vinegar

For the Filling:
1/2 cup (1 stick) butter (at room temperature)
2 cups powdered sugar
1 Tbsp. Creme de Menthe (available in the liquor store/section)

*I recommend semisweet or milk chocolate (depending on your taste). When I used unsweetened chocolate, the cookies tasted a little bitter to me, although some of my taste-testers thought they were good. I liked the less-bitter variety best.
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More about → Chocolate-Mint (Grasshopper) Cookies {Recipe}

Banana Turtle Cupcakes {Recipe)

These cupcakes are quite the mish-mash of a few of my favorite recipes. But they are SO good, and SO rich, and SO worth the work!

What You Need:
For the Cupcakes: (Banana Cake Recipe)
1 1/2 c. granulated sugar
1/2 c. butter (at room temperature)
2 eggs (at room temperature)
1 tsp. vanilla
2 c. flour
1 1/2 tsp. Baking powder
3/4 tsp. Baking soda
1/2 tsp. salt
1 c. mashed ripe bananas
1/2 c. buttermilk

For the Icing: (Caramel Buttercream Icing Recipe)
1/2-3/4 cup Caramel Sauce (make your own or use store-bought)
4 egg whites
1 cup brown sugar
1 tsp. vanilla


For the Filling: (Chocolate Ganache Recipe)
4 oz. semisweet chocolate
4 oz. heavy whipping cream


Optional:
  Extra Caramel Sauce and melted chocolate for drizzling.
  Pecan halves and chopped pecans for decorating.

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Chocolate Sandwich Cookies

Valentine's Day is just around the corner. When it comes to the treats for the kids in class, I tend to go the "non-food" route. But for the teachers, I like to spoil them with something like this chocolate sandwich cookie.

What You Need:
Chocolate Cut-Out Cookies (heart-shaped, of course!)
Valentine Sprinkles
Strawberry Icing:
  1/2 cup butter (1 stick) at room temperature
  3-4 cups powdered sugar
  1/3 cup pureed strawberries (fresh or frozen)
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Chocolate Roll-Out Cookies {Recipe}

I'm a big fan of good, old Vanilla Cut-Out Cookies.
But, living in a chocolate-crazy family, I am reminded that not everyone is happy if their treats are any color other than dark brown!

What You Need:
3 cups all-purpose flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1/3 cup cocoa powder
1 cup (2 sticks) unsalted butter (at room temperature)
1 cup sugar
4 oz. melted chocolate*
1 large or extra large egg (at room temperature)
2 tsp. vanilla extract
1 tsp. white vinegar

*I recommend semisweet or milk chocolate (depending on your taste). When I used unsweetened chocolate, the cookies tasted a little bitter to me, although some of my taste-testers thought they were good. I liked the less-bitter variety best.

Click Here to Read More>>

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a birthday and an anniversary

It is the time of the year again...

as the new year approaches, in just a few hours...

I gladly bid farewell to year 2012...

a year filled with wonderful memories and precious moments for me to treasure in years to come...

to mark the end of yet another year of baking and blogging, I will like to share with you this banana chocolate sponge cake.

I first saw this monkey cake a year ago when I was looking for a suitable birthday cake recipe for my son. However, back then, we were away from home, and even though the service apartment came fully equipped with an oven and basic baking tools, I wasn't gung ho enough to give this a try. I am glad that I went ahead to make it ten days ago, and it turn out to be the cake of the year (for me)!

Instead of the usual sponge cake, I baked a banana sponge cake for the layers. Recently, I have a reader who encountered some problem with this banana sponge cake recipe. I really admire her never give up attitude. Although I wish I could show her how I made this cake, but, I am no professional baker and I am certainly not qualified to give any advice especially since I have not even attended any baking class. The least I could do was to bake this banana sponge cake again so that I could at least revisit the steps to ensure I didn't mislead anyone with my instructions. The cake turned out well, with a nice golden browned crust, and soft and moist texture. I am quite certain that this reader has prepared the batter correctly, the only thing I could pinpoint would be the oven temperature, could the oven be too hot?? I understand how disappointing it is whenever I have to face a failed attempt. I sincerely hope she could get it right the next time, all the best!

My child was grinning from ear to ear when I presented the cake to him. Even though he was not born in the year of the monkey, he behaves pretty much like one ;)

The banana cake was so delicious with the chocolate ganache, the only downside was, the coco pops turned soft by the time I served it, and, it was really, too cute to eat, luckily it was quite an easy cake to put together.

Happy birthday to both my little munchkin and this humble blog of mine! It seems almost like yesterday when I went home with my baby boy on a Christmas day....and, it doesn't seems too long ago when I was pondering for a name for my blog. In reality it has already been six years since I published my very first post! I really hope I could still keep it going for another year or two...

or maybe three, or four years to come....

Here's wishing all of you a joyful new year!

And may your kitchen be filled with sweet memories and wonderful aroma of freshly home baked goodies, 

all year round!  

Banana Chocolate Monkey Cake

Ingredients:
(make one 7" round cake)

for sponge layer:
3 large eggs, room temperature
100g caster sugar (original recipe uses 150g)
3 large ripened bananas, cut into chunks
150g cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
80ml vegetable oil
20ml milk (I used low fat fresh milk)
1 teaspoon vanilla extract

for chocolate ganache:
170g pouring cream (I used one can Nestle pouring cream)
170g semi sweet chocolate chips (or use any dark baking chocolate, coarsely chopped)

for peanut buttercream:
50g unsalted butter, room temperature
30g icing sugar
1 and 1/2 teaspoons milk (I used low fat fresh milk)
about 1 tablespoon peanut butter jam (use more if necessary)

for decoration:
chocolate flavoured rice cereals (I used one mini pack 30g kellogs coco pops)
2 regular size chocolate chips
1 large cookie


Method:

to make sponge cake:

1. Grease (with butter) and flour sides of a 7" deep round pan (Note: original recipe calls for an 8" pan), line the base with parchment paper.
2. Sieve together cake flour, baking powder and baking soda. Sieve the flour mixture twice and set it aside.
3. Place vegetable oil, milk and vanilla extract in a mixing bowl, set aside.
4. Place eggs, caster sugar and bananas in a large mixing bowl. With an electric whisk, whisk the mixture at Low speed for a few seconds (to break up the bananas). Change to medium-high speed, and whisk the mixture till it becomes thick, pale and triple in volume. This should take around 7 to 8 mins. The batter should leave a ribbon like trail when the paddle is lifted. Test by lifting up the whisk/paddle, and draw an '8' with the batter. The number should stay for a few seconds. Turn to Low speed again, and beat for another 2 mins. This is to stablise the air bubbles in the batter. (Note: do not over beat the batter...it is not a good thing if the '8' doesn't disappear.)
5. Sieve over the flour mixture in 3 separate additions. Each time Fold In the flour carefully with a Spatula, making sure there is no pockets of flour being trapped at the bottom of the bowl. Do not stir the batter with the spatula, it will cause the batter to deflate too much.
6. Pour a small portion (less than 1/3) of the batter into the mixing bowl in Step 3. Fold in with the spatula until the oil mixture is fully incorporated into the batter.
7. Pour the mixture in Step 6 back into the rest of the batter (Step 5).
8. Fold in the batter with the spatula making sure the mixture is well combined. (By now the batter could be deflated by about 20% or so as compared to Step 4).
9. Pour the batter into the prepared pan, the pan should be about 75% to 80% full (Note: original recipe uses an 8" round pan, I baked extra batter in two muffin paper cups) .
10. Bake in preheated oven at 160 degC for 40-45mins or longer until the surface turns golden brown and a toothpick inserted into the centre comes out clean. (The edges of the cake should pull away slightly from the sides of the pan.) Remove from oven, unmold (slide a thin bladed knife along the sides of the pan) and leave to cool (inverted) on a cooling rack.

to make chocolate ganache:

• Place cream and chocolate chips (or chopped chocolates) in a bowl. Set it over a saucepan of simmering water (make sure the bowl is big enough to sit over the saucepan).
• Stir the mixture gently with a spoon till the chocolate melts and mixture becomes smooth. Remove from the bowl from the saucepan. Use immediately.

to make peanut buttercream:

• Beat unsalted butter with an electric whisk in a mixing bowl until smooth and creamy. Add icing sugar, continue to beat until the mixture turns pale and fluffy. Add milk beat till smooth. Add peanut butter (gradually so as to adjust to the desired colour tone, use more peanut butter if necessary) and beat till smooth.

to assemble:

• Make a simple piping bag with parchment paper (refer here for instructions). Fill the piping bag with about 1 tablespoon of chocolate ganache, set aside.
• Slice the banana sponge cake horizontally into three layers. Place a layer of sponge cake on a cake board. 
• Spoon about 4 heaped tablespoons of the chocolate ganache onto the surface. Spread evenly with a spatula. Repeat with the second layer of sponge cake. Place the third layer and spoon the remaining ganache over the top and spread it over to the sides. Smooth the surface with the spatula. 
• On the cake surface, draw/outline the shape of the face of a monkey with a toothpick. Spread the peanut buttercream on the surface. Smooth the surface evenly. Place two chocolate chips (upside down) on the face to make the eyes. Pipe nose and mouth with the piping bag. 
• Pat the chocolate rice cereal/coco pops on the chocolate frosting. Cut cookie in half and place the halves on each side of the cake for ears. (Note: as the coco pops will turn soft, I will like to suggest to frost the cake as close to serving time as possible.) Store any leftovers in fridge.

Recipe source: monkey cake adapted from here; banana sponge cake adapted from here.

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