Tag Archive | chocolate cake

THB#30 : Milk Chocolate-Walnut coffee cake

Hello everyone!  It has been a long time since my last update….since I last baked…..it was a busy year…..



Our 30th bake from The Home Bakers.  THB is a baking club organised by Joyce of Kitchen Flavours, and we are baking the recipes in ‘Coffee Cakes’ by Lou Seibert Pappas.

This is my 2nd time hosting this event, and I’ve selected Milk Chocolate Walnut this time round.  Very simple and easy to make recipe which takes less than an hour to complete. Awesome cake!  A great start for me as I usher in the Year of Horse.

I made the full recipe with some modifications in one 8-inch square pan.  Modifications include :

  • 3/4 cup sugar
  • Fresh milk plus 2tbsp lemon juice instead of buttermilk/yogurt  
  • hazelnuts

Milk Chocolate-Walnut coffee cake

Source : Coffee Cakes by Lou Seibert Pappas

Makes one 9-inch cake;  serves 12


8 tablespoons (1 stick) unsalted butter at room temperature

1/2 cup granulated sugar, plus 3 tablespoons

1/3 cup firmly packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups unbleached all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup buttermilk or low-fat plain yogurt

2 teaspoons ground cinnamon

6 ounces milk chocolate, finely chopped, or milk chocolate wafers

1 cup (4 ounces) chopped walnuts or pecans


Preheat the oven to 350 degrees F.  Lightly butter and flour a 9-inch springform pan.

In a large bowl, cream the butter and sugars (reserve the 3 tablespoons granulated sugar) together with a wooden spoon or an electric mixer and beat in the eggs and vanilla until smooth.  In a medium bowl, combine the flour, baking powder, baking soda, and salt and stir to blend.  Stir the dry ingredients into the creamed mixture alternately with the buttermilk or yogurt in 2 increments and beat until the batter is smooth.

Stir together the 3 tablespoons sugar and the cinnamon.  Spread half the batter in the prepared pan and sprinkle with half the cinnamon sugar and half the chopped chocolate or wafers.  Spread the remaining batter evenly over the top and sprinkle with the remaining cinnamon sugar and chocolate and the nuts.

Bake for 25 to 30 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean.  Transfer to a wire rack and let cool for 10 minutes. Remove the sides of the pan.  Serve the cake warm or at room temperature, cut into wedges.

Do check out all the bakes on this cake by other awesome home bakers here.
Welcome to The Home Bakers


Chocolate Cake with Ganache

I almost ended up buying a cake off the shelf for my son’s birthday.  Re is 17 today.  Happy Birthday, my dear!
Whipped up this last-minute cake with a simple ganache for him.

chocolate with chocolate ganache. c

chocolate cake with ganache. e

Chocolate Cake with Ganache

Source : Must try chocolate cupcake from my previous attempt (here) adapted from Anncoo Journal.  This recipe has been doubled to make a 9″ square cake.  Chocolate ganache from Joy of Baking.

Makes one 9″ square pan


200g butter, softened ( I used salted butter )

360g sugar

4 eggs

1-1/2 tsp vanilla extract

1 cup milk

2 tsp baking soda

1 cup boiling water with instant coffee powder

380g flour ( I use cake flour )

1/2 tsp salt (I omitted)

6 tsp baking powder

80g cocoa powder ( I used valrhona cocoa powder )


1. Grease and line the bottom of a 9″ square pan.  Preheat oven at 160 degrees C.

2. Sift flour, salt, baking powder and cocoa powder in bowl. Dissolve baking soda in milk.

3. Cream butter and sugar until light. Add essence and eggs, continue beating.

4. Add in the rest of the ingredients (milk, coffee liquid and flour ingredients), beat till smooth.

5. Pour batter into a 9″ square pan.  Bake in a preheated oven at 160C for about 50-55 mins or until skewer inserted into the center of the cake comes out clean.

6. Leave to cool on rack before decorating.

7. Prepare chocolate ganache and pour over the cake.  Decorate as desired.

Chocolate Ganache : 227g semisweet or bittersweet chocolate, cut into small pieces, 180ml heavy whipping cream, 28g butter and 1tbsp brandy/rum.


Place the chopped chocolate in a heatproof bowl.  Set aside.  Heat the cream and butter in a small saucepan over medium heat. ( Can also heat the cream and butter in the microwave.) Bring just to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes.  Stir gently ( as you do not want to incorporate air into the ganache) with a whisk until smooth.  Add in liqueur (optional).

Not So Praline – Chocolate Mousse Cake

Several months ago Alicia asked if I can make a cake with crunchy base. She emphasized on the base as she likes the crunch, but she was unable to tell me what was that exactly until we had our high tea at a 5-star hotel.  She had this slice of cake that has crunchy base top with mouse and chocolate cake, and coated with chocolate ganache.  I confidently told her that the base was praline feuilletine.  At the back of my mind, I decided to make this for her birthday despite the risk of failure. You can buy praline paste off the shelf but I wanted to give it a try by making. Due to lack of knowledge and inappropriate use of blender (best to use food processor), mine remained as crumbs after processing for 15mins. As there wasn’t any sign of the crumbs turning into paste, I raised my white flag and went ahead to mix butter and cornflakes ( substitution of feuilletine) into the praline crumbs. It looks like this after being pressed onto the cake tin.

I googled to figure out my mistake and here is the link from Joe Pastry.   In his illustration, you will find it normal to get crumbs at the start  and with further process the oil will leak out of the chopped nuts and begin to create a more butter-like texture.  Joe has shared a tip is to add oil if you encounter difficulty in breaking down the praline. 

I hope birthday girl does not mind this NOT so praline Chocolate Mousse Cake.

Happy Birthday to YOU!

I am not ready with the recipe at this time as it was a mix & match from all over.  I will share the recipe once sorted.  Akan datang…

21/7 – update of recipe

Not So Praline – Chocolate Mousse

Ingredients ( Base )

Praline Paste

70g feuilletine – (I used cornflakes)


Mix feuilletine / cornflakes with praline paste.  Press the mixture onto the base of a 8” square tin.

( As I did not achieve the correct consistency of praline paste, I added 60g melted butter into mixture ).

Praline Paste

70g hazelnut, lightly toasted

100g caster sugar

60g water ( can increase to 100g )


In a saucepan, bring sugar and water to boil.  Simmer without stiring for 10 minutes or until light golden in colour.  Remove from heat and quickly stir in the lightly toasted hazelnuts. Allow the caramel to cool on parchment paper. When cool, break up the praline and put the pieces in food processor. Pulse the food processor until the pieces begin to smooth until a paste. Continue to process until desired smoothness.

Ingredients ( Chocolate Mousse )

100g whipping cream, whipped and keep in the fridge for use later

72g chocolate, melted

12g butter, melted


Combine chocolate and butter together.  Fold in whipped cream. Pour onto the base layer.  Chill.

Ingredients ( Chocolate Cake )

3 egg yolks

20g caster sugar

40g vegetable oil

1/4tsp salt

60g milk ( chocolate or vanilla flavour )

2tbsp cocoa powder

60g cake flour, sifted

3 egg white

65g caster sugar

1/4tsp cream of tartar


1. Preheat oven to 175C

2. Heat up the oil, remove from fire and stir in the cocoa powder (This way the warm oil will bring out the aroma of the cocoa powder).

3. Use a hand whisk mix egg yolk, salt and sugar together.

4. Heat up the milk, remove from heat, add in the cocoa oil mixture, egg yolk mixture, whisk till combined.

5. Add in flour and stir until batter is smooth.

6. Beat egg whites until frothy, add cream of tartar and beat till fully incorporated, add sugar in 3 additions and continue to beat till it reaches stiff peak (do not overbeat).

7. Fold in 1/3  of the egg whites into the egg yolk mixture until combined.

8. Then fold in the rest of the egg whites lightly until well combined.

9. Pour into a 8” square cake tin.

10. Bake at 175C for 13 minutes or till cooked.

11. Remove from oven, invert cake onto wire rack until completely cool.

12. When cooled, place the chocolate cake onto the mousse layer.and pour chocolate ganache over the cake.  Decorate the cake as desired.

Chocolate Ganache

120g chocolate

120g whipping cream


Boil whipping cream and pour over chocolate.  Stir gently.


ReRe Chocolate Hazelnut Cake

I baked this for my dear son who is celebrating his 15th Birthday today.  I know that he likes chocolate cake and he is not in favour of cake made with cheese except for the oreo cheesecake I baked on his sister’s birthday last Friday.  I am saying this because he has helped himself with another piece of oreo cheesecake the next morning.  

Happy Birthday!!  I am sure you will like this Chocolate Hazelnut Cake.


I am submitting this post to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted.

Chocolate Chiffon Cake

(This recipe is adapted and modified from Yochana Cake Delight. The original recipe makes a plain 9” sponge cake which I have tweaked by adding cocoa powder to make chocolate cake and the amount given below has been adjusted to suit my cake pan.   I’ve used a 6” round cake pan which I find that it is more suitable for a 7”.  However, if you wish to keep to this amount, you may use the excess batter to make into cupcakes)

Ingredient A

3 egg yolks

50g sugar

pinch of salt

80ml water

80ml cornoil

½ tsp vanilla extract

90g cake flour

20g cocoa powder

1tsp baking powder

Ingredient B

3 egg whites

½ tsp cream of tartar

45g sugar

Method :

1. Mix ingredient (A) and stir till smooth.

2. Whisk (B) till stiff, then fold in (A), pour into cake tin and bake at 170C for 45 mins or more until cooked.  Remove from oven and cool completely on a cooling rack.  Slice into 3 layers.

Chocolate Hazelnut Filling

(This Recipe is adapted and modified from Y3K Delicious Cakes by Amy Heng.  I’ve re-wrote some of the steps for my future reference)


1 egg yolk

30ml boiling water

125g good quality dark bitter chocolate

125g hazelnut paste

350ml UHT whipping cream

Method : 

1. Whip the whipping cream and keep the whipped cream for use later.  ( For easy whipping, you may chill the bowl and balloon whisk in the fridge for 10 minutes before whipping).

2. Hand whisk egg yolk.  Gradually add in boiling water and continue to stir until well combine.  

3. Double boil chocolate until chocolate melts.

4. Mix in hazelnut paste.

5. Fold in the egg mixture and stir until slightly thickened.

6. Set aside to cool.

7. Once cooled, add into the whipped cream (from step 1) and mix until well combine.

Chocolate Ganache

(This recipe is adapted and modified from Y3K Delicious Cakes by Amy Heng)


75ml UHT whipping cream

180g cooking chocolate ( chopped )

½ tbsp butter


Double boil cream.  Add in chocolate and butter and stir until smooth.

To assemble :

Place a layer of cake into a cake ring.  Spread one portion of chocolate hazelnut filling on top of cake.   Repeat process with 2nd layer and the last layer of cake.  Chill until set before pouring chocolate ganache.  Decorate as desired.

Chocolate Yogurt Cake

I am going ahead to upoload this picture, the cake did not turn out soft and fluffy though.  I have baked this recently and it is a failure.  It is hard to describe the texture, I can only imagine that it is a ‘nonya kueh’ that I was eating.  This recipe uses a different mixing method from all my previous baking attempts.  It uses a ratio of 1/3 cup : 1-1/4 cup of butter and sugar.  I think it is because of  higher amount of sugar vs butter, it produces a mixture resembles ‘wet sand’ when they are creamed together.  The steps are also not straight forward, it involves in alternate mixing of ingredients and one particular step which I have difficulty is stirring the flour ‘until no streaks of flour remain. I might have over-stir as a result it becomes a kueh instead of cake.

Deep Chocolate Sour Cream Pound Cake

I bought a packet of Valrhona cocoa powder from Sun Lik and only wanted to use it on a trusted recipe.  Since I am a fan of “The Little Teochew” blog, I decided to bake this as a give-away to my neighbour.  Ju used crème fraîche , but I am using sour cream per the original recipe since I have a can of it sitting in the fridge waiting to be discarded if I don’t put to good use.  Instead of bundt pan, I used tube pan.  The amount of the ingredients used is 85% of the original recipe and yielded 2 cakes ( 8” and mini-size chiffon tube bought from Daiso).  I’m sharing here the original recipe from “The Little Teochew”, so you might want to adjust your amount according to the size of your pan if necessary.

Recipe adapted from “The Little Teochew”

– 1.5 cups (181g) all-purpose flour
– 1/2 cup (57g) cake flour
– 1 cup (92g) Dutch-processed cocoa powder
– 2.25 teaspoons baking powder
– 1/2 teaspoon salt
– 1.5 cups (340g) unsalted butter, softened
– 2.5 cups (500g) granulated sugar (sorry, I just couldn’t! I reduced this to 380g)
– 4 large eggs
– 2 teaspoons vanilla extract
– 1 cup (242g) sour cream (or crème fraîche)

1. Position a rack in the center of the oven and preheat the oven to 325 degrees F (170C). Grease the inside of a 10-inch Bundt pan. Dust with flour.

2. Sift the flours, cocoa powder, baking powder, and salt into a medium bowl. Set aside.

3. In a bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually beat in the sugar. Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.

4. In a small bowl, stir the vanilla extract into the sour cream. If your mixer has a splatter shield attachment, attach it now. At the low speed, add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream mixture in 2 additions and mixing just until blended. Scrape the batter into the prepared pan and smooth the top.

5. Bake the cake for 65 to 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Then invert the cake onto the rack and let it cool completely.