Opsss!!! Cooking chocolate Mummy hanguss! Heheheh..padan muka!
Konon nak cepat.. lepas racik cooking choc.. Terus letak dlm container transparent microwave tu (ala..yg buat jual tau foo fah tu)..pas tu.. on microwave. Lepas tu prepare lak bahan2 utk buat mee rebus! Tak sampai 3 minit...
(*sniff sniff..budak berdua tu menghidu kat area dapur Mummy)
Mummy!!! Ada bau terbakar!
Hah! Ambik ko!
Dah jadi macam lava yang mengalir kat dalam microwave tuh! Container tu pun dah abis melt bontotnya..kuang kuang kuang!
Itulah pasal kalau KONON hebat sangat macam SUPER MOM!
Balik pejabat..sementara nak buat mee rebus utk dinner.. prepare topping utk buat choc cake! Wassalam la topping kek malam ni! Semua dah masuk bakul sampah! Malas pulak nak buat versi masak atas dapur pakai air, serbuk koko, gula dan susu tu!!!
Tapi tak per..mood buat kek choc masih membuak2..
Siap aje mee rebus, terus bersilat buat kek choc pula.. Ececeeh! Berangan nak jadi Nigilla. Terbayang2 episod yang dia campak semua bahan2 buat kek..masuk dlm blender.. zreetttt..tuang dalam loyang...jilat jilat spatula dan blender tu dulu..emmm SEDAPPP...pas tu baru masuk oven.. Tadaaaa! Dah siap! Dapat dibayangkan tak?
Hah! Ni la resipi kek tu yang Mummy amik dari sini..
http://www.nigella.com/recipes/view/old-fashioned-chocolate-cake-119
(cer baca description kat URL sini kalau nak tau rasa kek ni cemana...it has a good description of the cake!)
Ingredients
(Mummy buat separuh adunan aje -dapat 5 cuppies L size)
200 Grams Plain flour
200 Grams caster sugar
1 Teaspoon baking powder
1 Teaspoon bicarbonate of soda
40 Grams Cocoa powder
175 Grams Unsalted butter Soft (malas nak tunggu butter pd suhu bilik- Mummy ganti dengan minyak masak aje)
2 Large Eggs
2 Teaspoon Vanilla extract
150 Millilitres Sour cream (Mummy tak der.. so Mummy ganti dengan Buttermilk: 1/2 cawan susu + 1/2 sudu besar cuka, kacau dan tunggu 10 min sblm digunakan mengikut kuantiti yang dikehendaki
Sebenarnya..option yg lebih baik utk menggantikan sour cream adalah plain yogurt..kalau tak de jugak baru guna buttermilk)
For the icing
(ini Mummy tak buat..konon nak pakai cooking choc + sikit butter..namun cooking choc sudah hangus terbakar!)
75 Grams Unsalted butter
175 Grams Dark chocolate broken into small pieces
300 Grams Icing sugar
1 Tablespoon Golden syrup
125 Millilitres Sour cream
1 Teaspoon Vanilla extract
1 Packet Sugar Flowers (optional)
Method
Take everything out of the fridge so that all the ingredients can come to room temperature.
Preheat the oven to gas mark 4/180°C and line and butter two 20cm sandwich tins with removable bases
(Mummy pakai cuppy liners aje)
Now all you have to do is put all the cake ingredients - flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream - into a FOOD PROCESSOR / BLENDER and process until you have a smooth, thick batter (Mummy guna cara ini.. senang ko! Campak aje semua sekali..zreettt..dah siap)
If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture.
Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.
Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25.
(Mummy buat 180C, 20 min.
Lepas 15 minit...
Daddy yang baru balik opis:
Mummyyy!!!
Aper bau terbakor nih?
HAH??!
Daddy!! Tolongg! Kek Mummy dah membuak2 dan turun/ keluar dari cuppy liners!! Abis kena coil oven kat bawahh!!
Hahahah!! Tu la..konon nak sangat end product jadik macam bentuk mushroom tuuu! Membukit cantiiikkk ajerr! Isi lagi adunan lebih dari 3/4 tinggi cuppy liners tuh!
Eh! Sambung balikk...
Also, it might make sense to switch the two cakes around in the oven halfway through cooking time.
Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the icing later.
To make this icing,
melt the butter and chocolate in a good-sized bowl either in the microwave or suspended over a pan of simmering water.
Go slowly either way: you don't want any burning or seizing.
While the chocolate and butter are cooling a little, sieve the icing sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz. This is by far and away the least tedious way of removing lumps.
Add the golden syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved icing sugar. Or just pour this mixture down the funnel of the food processor on to the icing sugar, with the motor running.
When you've done, you may need to add a little boiling water - say a teaspoon or so - or indeed some more icing sugar: it depends on whether you need the icing to be runnier or thicker; or indeed it may be right as it is. It should be liquid enough to coat easily, but thick enough not to drip off.
Choose your cake stand or plate and cut out four strips of baking parchment to form a square outline on it (this stops the icing running on to the plate). Then sit one of the cakes, uppermost (ie slightly domed) side down.
Spoon about a third of the icing on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the two together.
Spoon another third of the icing on to the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with the remaining icing and leave a few minutes till set, then carefully pull away the paper strips.
I love to dot the top of this with sugar pansies - and you must admit, they do look enchanting - but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.
Cubalah!
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