1. Ingredient A
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| Left to right: Chocolate powder (30g), self raising flour (125g) |
2. Ingredient B
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| Relax unsalted butter (125g) |
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| 1/2 cup cooking cream (125ml) |
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| Brown sugar (125g) |
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| 3 eggs |
3.Ingredient 3
Chocolate gnache: Chocolate chip, full cream milk
Instruction
1.Preheat the oven at 180 C for 30 minutes.
2.Sieve ingredient A and mix well.
3.In another bowl, beat butter and sugar till it combined well. Then add in eggs one by one. Subsequently add in milk.
3.After all ingredients B mix well, add in ingredient A. (after mixing all ingredients, you will get similar consistency as the picture below)
4.Pour the batter in a 9 inch mold.
5.Bake for 30 minutes at 180C. (I set the oven for 30 minutes, however, it doesn't cook fully. So i put in for another 5 minutes, and VOILA, the cake is perfectly cook). Chill the cake aside.
6. For chocolate ganache, Melt chocolate chip by double boiling. After chocolate fully melted, add in milk.
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| Consistency for the batter |
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| Tadaaaa!!!Sue version chocolate cake :) Garnished with strawberry and blackberry |
Little advice for the inexperienced baker:
a. Mix ingredient B first, then only add in Ingredient A. This is because, if u mix Ingredient B first, you will activate the self raising flour too early which cause the cake not rise.
b. Relax the butter at room temperature (DO NOT MELT IT)
c. If u want to check whether your cake cook or not, use a thin stick (like toothpick). Do not use chopstick, cause it is too thick. This will pierce a hole on the cake, and this might cause your cake to crack.
d. Please close back the oven door (if you want to check whether your cake cook or not), cause temperature of the oven drops very fast.
Next recipe coming up: Cheese cake :) Stay tune!
-Baking is an art-
