Chocolate cake

Clear Water Cake (Sponge Cake) recipe

Clear Water Cake (Sponge Cake)

Ingredient

Post taken directly from The Little Teochew
Recipe
(originally from here and seen at Cook.Bake.Love)

(A)
- 3 egg yolks 蛋黄
- 1 whole egg 全蛋
- 50g corn oil 粟米油

(B)
- 50g low protein flour (cake flour) 低粉（蛋糕粉）

(C)
- 3 egg whites 蛋白

(D)
- 50g castor sugar 细砂糖
- Dash of salt 盐

* Notes from The Little Teochew:
1. I used my vanilla sugar because I wanted a hint of vanilla in my cakes ... people who do not like a strong, eggy smell should add 1/4 tsp vanilla extract;

2. I used Top Flour instead of Cake Flour;

3. I used regular canola oil in place of corn oil ... any neutral-flavoured vegetable oil can be used;

4. I omitted the salt.

1) Beat (A) till well mixed with an egg beater. 用打蛋器打匀(A)。

2) Sift in (B), mix well. 筛入(B)拌匀。

3) Whisk (C) till frothy, add (D) and beat till stiff peaks. 把(C)打至粗泡加入(D)打至干性发泡。

4) Fold in the egg white mixture to egg yolk mixture in 3 additions, mix till well combined. Scoop the batter into paper cups till 60% full. 蛋白霜分3次和蛋黄糊拌匀，用小勺装进纸杯至6分满。

5) Bake in preheated oven at 150C for about 18-20mins. 烤箱预热150度，烤18-20分钟左右。

Making simple Vanilla Chocolate Ice Cream Cake!

Bottom is chocolate brownie cake
Top is Vanilla Ice cream
Covered in Chocolate cream.

The cake turn out beautiful after freezing for few hours!!

How it look like without Chocolate cream covering it. Look beautiful as the color are contrastingly black and white. Strangely sad to cover its beauty with chocolate cream but i thought that ice cream cake wont be complete without being properly decorated with cream.

 I have extra chocolate cake from making Hershey Chocolate Sour Cream Cake. After racking my brain going through a few possibilities of reproduction - Ice cream cake, Hershey Brownie Sundae cheesecake or just dump a dollop of ice cream on the cake. Finally decided on Ice cream cake cos its so easy to make and I have Vanilla ice cream from making another surprise birthday project with ah ma! Once decided, quick as a whip, i search for my 4.5inch round pan with detachable bottom, line it with aluminum foil, cut the cake by pressing the pan on the cake to create a circle line, dump the round cake into the pan bottom, put the ice cream on top completely sealing the top of the pan, covered with aluminum foil and dump into the freezer overnight. I thought of making ice cream cake in the morning. The next minute I know I am done with a beautiful cake covered with aluminum foil sitting in my freezer~!

Vanilla ice cream is store bought. Well I dont have enough time making my own ice cream this time. The chocolate cream comes from CHOCOLATE CREAM FILLING recipe from making chocolate cream puff. I made cream puff with ah ma and there was still plenty extra of cream. So I utilize the cream by covering my ice cream cake.

I am happy how the cake turn out considering i am making this from imagination and not recipe! It helps that I have all the ingredients ready at hand!!

Making HERSHEY'S Chocolate Sour Cream Cake Recipe/Review

Chocolate Sour Cream Cake! It look so beautiful! This is how it looks like sitting in the fridge after about 2 hours.

I make this cake with my dear Ah ma for her sweetheart birthday! She choose the recipe from Hershey website, bought the ingredient and came my house to make! Its so much fun making cake together!

We couldnt find Hershey's cocoa powder and thus bought Vanhouten cocoa powder. The smell aren't as fragrant as Hershey's but it came out as a good replacement of Hershey's cocoa powder.

This cake is a very rich cake. She decide to reduce the sugar level from 395g to 350g. Cake came out really moist, rich and delicious! Maybe next round if i wanted to remake this I would put less sugar. However if lessen too much then it will also affect the texture of the cake.

Turn out that the quantity of the cake is pretty big and fits into 2 size 8inch square pan. If you only want to make 1 pan, then perhaps you could half the quantity.

When ah ma choose the recipe i was rather apprehensive as I never use sour cream before and this recipe require about 500g sour cream. I was worried that the cake will turn out too sour. However although we use a lot of sour cream, I couldn't taste any sourness on the cake! My friend was rather puzzled by this especially when sour cream is really costly in cold storage. She bought 4 bottle today and it already cost RM32! The taste of sour cream almost tasted like sugarless yogurt. Perhaps i might experiment and replace with yogurt next time as they cost cheaper.

The frosting on the other hand turn out to be too sweet. Perhaps next round would reduce the sugar from 150g to 120g. And for some reason i still could taste slight icing sugar texture in the frosting although we have blended quiet long. First time i made chocolate fudge frosting and i must say its very interesting! I belief the frosting can even be use to drizzle on ice cream!

Recipe take from Hershey's website.

Ingredients

    * 195g all-purpose flour
    * 350g sugar
    * 85g HERSHEY'S Cocoa
    * 1-1/2 teaspoons baking soda
    * 1 teaspoon salt
    * 150g butter or margarine, softened
    * 1 container (16 oz.) dairy sour cream (About 500g)
    * 2 eggs
    * 1 teaspoon vanilla extract
    * FUDGE FROSTING (recipe follows)

Directions

   1. Heat oven to 350°F/177 Celcius. Grease and flour 13x9x2-inch baking pan. I use a 8 inch square pan x 2.

   2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan.

   3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Frost with FUDGE FROSTING. 12 to 15 servings.


      FUDGE FROSTING

      42.53g butter or margarine
      40g HERSHEY'S Cocoa
      150g powdered sugar -150
      2 to 3 tablespoons milk
      1/2 teaspoon vanilla extract

      Melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until mixture begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency. Stir in vanilla. About 1 cup frosting.

How the batter look like after mixing. Pour into square pan!

Good thing bought 2 pan that day and its same size. Lucky!

Bake for about 45mins! The cake rise and flatten when its off the heat which is why there is cracking. The cake already look so beautiful!

Waited 2 hours for the cake to cool. After that prepared the frosting, cut the cake into half. Picture shows cream on the cake. Then cover with another layer of the cake.

After putting the top layer, cream with the frosting on top and side. I line the bottom with plastic and make it easier to transfer on serving plate. The cake is a beauty!

Awesome Hershey Chocolate-Filled Cream Puffs Review/Recipe

13 pcs of Cream puff beautifully assembled! The result better than me and ahma's expectation!

Make this with my friend ah ma for her mum bday and its was a smashing success! It exceed even our own expectation base on outlook and taste. She choose the recipe and leaving it to me I wont have choose this recipe. Thats the good thing about brainstorming and working with other ppl to make dessert. I love making dessert from new recipe. You will never know how ur product look like till the end.

The shape is rather interesting. Just 1 spoon of the batter and it could puff up a lot. When i slice it the interesting part is that inside there is a few holes suitable to put cream inside. Inside is quiet empty.

Check out how the chocolate sauce ooze out? It look amazing and taste heavenly too. I will definitely try this again.

I make some minor changes to the recipe and convert almost all the measurement to gram. I also skip the Chocolate Glaze and replace with drizzling these babies with icing sugar. Chocolate Glaze look kind of messy in Hershey's picture and icing sugar look more elegant.

It is rated as advance in Hershey website but i would say that it is really easy to make and we feel that its even easier to make compare with making a chocolate cake! Preparation time is really short and we spend time on waiting for it to bake and waiting for the cream to chill.


For the original Hershey recipe. Another similar recipe that I am looking at is Chocolate Mousse-Filled Cream Puffs from Hershey website too.

Ingredients

    * CHOCOLATE CREAM FILLING (recipe follows)
    * 1 cup water
    * 113.4g butter or margarine
    * 1/4 teaspoon salt
    * 110g all-purpose flour - 110
    * 4 eggs

Directions

   1. Prepare CHOCOLATE CREAM FILLING.

   2. Heat oven to 400°F. Heat water, butter and salt to rolling boil in medium saucepan. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan and forms a ball. Remove from heat; add eggs, one at a time, beating well after each addition until smooth and velvety. Drop batter by spoonfuls into 12 balls (about 1/4 cup) onto ungreased cookie sheet.

   3. Bake 35 to 40 minutes or until puffed and golden brown. While puff is warm, horizontally slice off small portion of top; reserve tops. Remove any soft pieces of dough from inside puff; cool completely on wire rack. Fill puffs with CHOCOLATE CREAM FILLING. Replace tops.


      CHOCOLATE CREAM FILLING

      200g cups sugar
      40g HERSHEY'S Cocoa
      46.3g cup cornstarch
      1/4 teaspoon salt
      3 cups milk
      3 egg yolks, slightly beaten
      29.57 butter or margarine
      1 teaspoons vanilla extract

   1. Stir together sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.

   2. Remove from heat; gradually stir about 1 cup hot mixture into beaten egg yolks. Return all egg mixture to saucepan. Cook over low heat, stirring

constantly, just until mixture comes to a boil. Remove from heat; stir in butter and vanilla. Pour into bowl; press plastic wrap directly onto surface. Refrigerate 1 to 2 hours or until cold. Do not stir. About 3 cups filling.

VARIATION:
      MINIATURE CREAM PUFFS: Prepare cream puff dough as directed above. Drop batter by level teaspoons onto ungreased cookie sheet. Bake 15 minutes. Fill as directed above. Makes about 8 dozen miniature puffs.

The batter after mixing all the ingredient

Recipe says that can make 12 but in the end we made 17pcs. Just drop one dollop at a time with 3 inch apart using a spoon.

Chocolate cream filling. Need to chill for 2 hours

Brainstorming how to decorate

At last after few hours can start filling up the puff!

My favorite part is to see how the chocolate sauce ooze out.

The best has yet to come!

How pretty they look once its assembled!

Making HERSHEY'S Tuxedo Torte Recipe/Review

Tuxedo Torte: Chocolate at the bottom, White colour is cheese. Top with Melted Hershey's Milk Chocolate. Cant decide whether u prefer chocolate or cheese? How about making both?

I am a big fan of chocolate cake! When i think of chocolate ingredients I think of Hershey!! I love the smell and taste of Hershey and when KT recommend me Hershey's recipe website I was instantly inspired to make this Tuxedo Torte because I love cheese and chocolate. Last year I kept making cheese cake. This year I wanted to learn chocolate cake. The story behind this cake is simply my transition from cheese to chocolate!

Recipe taken from Hershey's recipe website. I make minor alteration especially the amount of sugar use cause i am rather hesitant to follow their sugar content as its a little high. Originally the total sugar use is 390g. I use about 200g. I reduce a rather large amount of sugar which may affect the total volume and texture of the cake other than sweetness. Which is why i use a 8 inch springform pan instead of a 9 inch recommended by the site. I find that it is a good practice to line the bottom of the springform pan with aluminum foil and extend foil to the side to prevent any of the cake batter from leaking. I learn this the hard way when i tried another of Hershey's recipe the night before and the batter start to leak out. This round the brownie chocolate is rather compact compare with my attempt the night before (other recipe).I convert the measurement to gram. The eggs i use is in room temperature. Flour wise I may change to cake flour to experiment on next attempt cause the brownie comes out a little hard.

The taste and outlook is awesome! The lowered amt of sugar does not affect the sweetness since I do not like my dessert to be too sweet to begin with. The brownie is a little to the hard side, the cream cheese taste heavenly and the milk chocolate topping simply feels that the cake is melting in your mouth but you still be chewing something solid due to the chocolate cake at the bottom!
Ingredients

Chocolate Brownie
    * 113.4 g butter/margerine melted
    * 90g granulated sugar
    * 1 teaspoon vanilla extract - I use my homemade vanilla extract
    * 2 eggs
    * 75g all-purpose flour - I use superfine flour instead
    * 60g HERSHEY'S Cocoa
    * 1/4 teaspoon baking powder
    * 1/4 teaspoon salt

Cheese
    * 1 package (8 oz.) or about 250g cream cheese, softened
    * 100g powdered sugar. Next round can reduce to 90g.
    * 3/4 cup heavy cream, divided. 115g for cheese/57.5g for milk chocolate cream topping (Note:1 cup of cream equal 230g. Need 172.5g in total)

Topping
    * 140g Hershey's Milk Chocolate Chips

Directions

   1. Heat oven to 350°F or 176c. Line 8-inch round cake pan with foil, extending foil beyond sides. Grease foil.

   2. Stir together melted butter, granulated sugar and vanilla in large bowl. Add eggs; beat well using spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating with spoon until well blended. Spread batter in prepared pan. (Note: Batter will rise in the middle and make the cake look uneven. On next attempt before baking, I would try to spread more batter to the side so that it look like the side is higher than the centre)

   3. Bake 25 minutes or until cake is set. (Cake is fudgey and will not test done.) Remove from oven; cool completely in pan on wire rack. (Note: I cool for an hour. After 1 hour I put the cake into fridge while preparing the cheese batter)

   4. Beat cream cheese and powdered sugar in medium bowl until well blended. Beat 1/2 cup heavy cream until stiff; gradually fold into cream cheese mixture, blending well. Spread over brownie layer. Cover; refrigerate at least 1 hour.

   5. Put the 1/4 cream and chocolate chip into a smaller pot. Smaller pot put onto a larger pot filled with a few inches of water. Switch gas to very low and stir. Cool slightly; pour and spread over cream cheese mixture.

   6. Cover; refrigerate about 2 hours or until chilled. Use foil to lift out of pan; remove foil. Cut into wedges; serve garnished with whipping topping, chocolates and chocolate candies, if desired. Cover; refrigerate leftover dessert. 10 to 12 servings.

Original site from Hershey's Tuxedo Torte

 Chocolate brownie batter. Before Pouring into pan and bake.

Putting the cream cheese mixture into the pan. Chocolate brownie at the bottom. I am so excited at this point cause it look so beautiful! After that put into the fridge to chill.

 Melted the Hershey's Milk Chocolate and heavy cream. Pour the chocolate onto the cake. Note: Once the chip melt 80-90%, switch of the fire. Take it out and keep stirring till all the chip are melted. By the time the chip melted the chocolate has cooled and can pour into the cake.

 This is how it looks the next day!! My heart pumping as I slice my knife around the rim of the springform pan to loosen the cake before opening the clasp.

 Voila! At first glance a bit disappointing cos it look like normal cheese cake with chocolate base at the bottom

 But the inside of the cake tells a different story. Can see that the chocolate and cream balancing out.

Look Beautiful and Taste Awesome!

I use this Hershey's Milk Chocolate for the topping.

Distribution time!!

Chocolate cake

Making chocolate cake with chocolate cream and drizzle with hershey cocoa powder.

Before putting cream on the cake, i experiment with 1 pcs first. The cake a bit dry without the cream

This is the first time i make chocolate cake! I found a recipe in my fren's book and this recipe does not require any butter. My benchmark is a little high so to me it taste a bit dry but my family ate it and they like it. My dad even took 2 pcs.

Originally this cake uses a heart shape but i use a round tin instead. I also did some modification. I replace the bittersweet cooking chocolate with Tulip Couverture.

Below recipe is the original quantity and amt

Chocolate heart
Ingredients
7 inch/18cm heart shaped cake pan

For the cream filling:
7oz/200g bittersweet (plain) cooking chocolate (70% cocoa solids)
1 1/3cups/300ml whipping cream

For the cake batter:
4 eggs
1/2 cups/100g sugar
1/4 cup/ 80g all purpose plain flour
1 tsp cornstarch (cornflour)
2 tbsp dark cocoa powder
1 tsp baking powder

To decorate:
2 oz/50g bittersweet plain cooking chocolate (70% cocoa solids)
1 tbsp palm butter
cocoa powder

Method
Prep and cook time: 1 hr 10min plus 4h refrigeration
1. Heat the cream, add the chopped chocolate and melt in the cream, then chill for several hours
2. Preheat the oven to 350F 9175C/gas mark 4). Line the heart shaped pan with baking parchment.
3. For the cake batter, seperate the eggs. Beat the egg yolks with half of the sugar until very creamy. Beat the egg whites with the rest of the sugar until stiff. Sieve the flour, cornstarch, cocoa and baking powder onto the egg yolk mixture, add the beaten egg whites and fold in all together.
4. Turn the batter into the lined cake pan and bake in the oven for about 30min, until an inserted toothpick comes out clean.
5. Whip the chocolate cream filling until stiff. Turn the cake out of the baking pan, split twice horizontally and spread each layer with chocolate cream.
6. Reassemble the cake and dust the top layer with cocoa powder. Melt the chocolate with the palm butter in a bowl over a pan of hot water and decorate the top of the cake.

How to make apple crumble recipe

Full Apple Crumble Recipe Video

I wanted to make the crumbs from the Apple crumble recipe and serve the apple raw with cream. The crumbs is intended for Apple crumble ice cream. I found the recipe at this website with detailed steps by steps. They even include a video for better understanding! I also took the mushroom soup recipe from this website. So far the website has been a pretty reliable source of recipes and tips. As I will be modifiying the steps since i am only making the crumbs. Feel free to visit the original site for the full Apple crumble recipe instruction.

I am only making the crumbs of the Apple crumble recipe and I will be using half of the quantity. Thus the amount, flour and apples have been modified or deleted.

Ingredients        
85 grams Granulated sugar     
85 grams Butter or cooking margarine
140 grams Superfine flour

OPTIONAL INGREDIENTS
1/2 cup rolled oats or Corn Flakes (most breakfast cereals will do)

COOKING EQUIPMENT
1 Medium-sized oven-proof dish
Weighing Scales
Fork

Method
Turn your oven on now so that it's pre-heated ready to cook later on! Heat settings are 180C / 350F / Gas Mark 5.
 
Now, make the 'crumble' mixture. I've tried this with my hands, an electric blender and a fork. I think a fork is best but the experts prefer hands!

Mix the butter / margarine with the flour in a dry bowl using a fork until you have a texture like breadcrumbs. It's not important that every single bit is like breadcrumbs, but try and get most of it like that. This will take about three minutes. If you are adding the optional ingredients of oatmeal or Corn Flakes, do it now. Mix it all in well.

Add 56.67g (not all the 85g) ounces of sugar to the mixture and mix it all together with the fork. This will tend to make the mixture even more like breadcrumbs. That's your crumble mixture made and ready.

Spread the crumble on a baking tray and spread out the remaining sugar. Put this into the middle of your pre-heated oven at 180°C / 350°F / Gas Mark 5 for 20 minutes.

Before baking.

Serve hot or cold with ice cream, cream or custard.

Oreo Ice cream cake recipe

 Two days ago while surfing the net for ice cream ideas, i came across a site that sell ice cream cake. The cake look so pretty and delicious. I really wanted to eat the cake. Then it struck me that hey instead of buying the ice cream cake, i can make one myself! Then i started googling and came across Laura Vitale's recipe for Oreo Ice cream cake. The ice cream cake is entirely made of Vanilla ice cream, Caramel + Chocolate syrup and Oreo cookies. This recipe does not have cake base in it. The video look so simple that i wanted to make them immediately! However as its my first attempt, i decided to go small in this project. Instead of using a 9inch springform pan, i went and bought a 4.5inch pan with a detachable bottom. I never really followed the measurement in the website as i modified the base and i find that sauce included in the ice cream should be according to individual taste. I made Vanilla ice cream so I will use up my own vanilla ice cream. You can also can get vanilla ice cream from store.

INGREDIENT
Oreo cookies - 2 packet - About 135gram
Caramel sauce - 1 tablespoon for mixture and 1 teaspoon for topping
Chocolate sauce - 1 tablespoon (I use Hershey chocolate syrup)
Vanilla ice cream - 300gram

MAKING
Before we start line the pan with plastic wrap. So that its easier to take out ice cream once refrigerated.

Making the Base
60g oreo cookies - crush
15 butter - melt
- Mix both together
- Press the mixture into the bottom of the pan
- Freeze for 10min or so to let it harden

Making the Ice cream
- Take out the ice cream and let it sit at room temperature till its soften.
- Crush about  50g oreo cookies for filling/20g for topping

- Pour in the caramel, chocolate and crush Oreo cookies into the Vanilla ice cream. Mix them.
- Line the pan with Oreo cookies
- Pour in the ice cream mixture into the pan. Garnish with crush oreo cookies and caramel sauce
- Cover with plastic and freeze it for about 6 hours

Bake Cheese Cake Recipe (with photos)

Bake cheese cake

Had a fun time making my first cake with my mum! Brought some to office and everyone loves it.

Bake cheese cake top with whipped cream and hershey chocolate syrup

Ingredients
For the crust:
* Digestive Biscuit (1 1/3 cups) - I use the flour measurement - 170gram
* Butter-melted (1/3 cup) - I use Anchor New Zealand butter (not in picture) - 75gram
* Sugar (1/4 cup) - I use the icing sugar - 56.25gram

For the filling:
* Cream cheese-softened (16 oz) - I use Tatura cream cheese
* Eggs (3)
* Sweetened condensed milk (300ml)
* Lemon juice (1/4 cup) - About 1 - 2 lemon - 56.25ml/56.25gram

Preparation
For the crust:
You need to combine the butter; sugar and the digestive biscuit crumbs and press this into the bottom of a springfoam pan.
Baked this in preheated oven for 12 minutes at 163 degree C
Take it out and cooled fully (not in fridge) (by fan

For the filling:
Take a large mixer bowl and beat the cream cheese in this until it becomes fluffy. Once done, add the sweetened condensed milk. Beat the mixture till it smoothens. Now, add the eggs and the lemon juice. Mix this together. Pour this combination over the cooled crust.

Time to bake this combination! Bake it for at least 58 minutes at 149 degrees C.
Once done, leave in in oven (off) and open the door ajar.
Leave till oven cooled.

Let it cool down to the room temperature sitting on a wire rack. Can put a big bowl over the cheesecake to slower down the cooling for 1st hour. Subsequent 2 hour cool to room temp.

You need to chill it at least 5 hours before serving. Garnishing can be done as per your desire.

Usefull links:
Where and how much I bought the Cheese cake ingredients
Bake cheese cake recipe (without picture)
Spring form pan


Close up of Tatura Cream Cheese from Cold storage. I bought this as its affordable compare to Philadelphia cream cheese which cost double of Tatura cream cheese. My cheese cake also taste great with this cheese.

FOR THE CRUST:

Before starting on the crust, heat the oven first. I heat it for about 15 minutes.
The crust: Butter, sugar and digestive biscuit. Picture shows how it looks like after mixing all the ingredient. I crush the biscuit using a chopper.

Spread the crust evenly into the pan

Press the crust to the pan

Baked the crust 12 minutes at 168 Celsius. Cool the crust in room tempreture. Dont put in fridge

FOR THE FILLING:

Use hand mixer and beat the cream cheese until it become fluffy

Add the condense milk. Beat it till it smoothens

Add the egg and lemon juice

Pour it over the cooled crust. Bake it for 58min at 149 degree c. Actually for my oven, it took longer than 58min to cook. As the cake is not ready after 58 min. To test whether the cake is completely cook, just use a long stick and poke it in. If there is cake attach to the stick, it means that the cake is not ready. If the stick come out clean, it means the cake is ready.

Once done, leave in in oven (off) and open the door ajar.
Leave till oven cooled. Let it cool down to the room temperature sitting on a wire rack. Can put a big bowl over the cheesecake to slower down the cooling for 1st hour. Subsequent 2 hour cool to room temp.

Since this is my first cheese cake, I made it plain with no garnishing. It taste so creamy and delicious. Once its done, I use a knife to make sure the cake does not stick to the side of the pan. I unlock the pan and cut the cake. The crust does not break into pieces if i cut carefully.