Nigella Lawson's Old Fashioned Chocolate Cup(cake)

It's been a long time since I've blogged here. I am still baking actually, passionately but I don't have the time to write my post here. The passion of baking continues.... Let me share with you my favourite chocolate cup(cake).

Nigella Lawson's recipes have always gives me a 99.9% - 100% proven sucessful result. I have baked her chocolate cupcake and fall in love with it immediately. I've baked a lot of chocolate cup(cakes) before but this one is the best I've ever baked. The method of baking is so easy. You just need to put all your ingredients into a food processor / blender and mix them together. That's what you need to do. It is so simple but yet the result is guaranteed satisfy you.

The magic ingredient of this recipe is the sour cream. You can't skip this otherwise the cakes won't turn out nice. Try it out one day, you'll know what I meant. I am not a person who likes icing so I didn't make the icing for my cupcakes. Share with me your opinions if you make this icing.

Enjoy your baking!

 

 

Recipe
(100% from Nigella Lawson)
Makes about 8 slices (or about 12 cupcakes).

For the cake
- 200g plain flour
- 200g caster sugar (I cut down to 180g)
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 40g best quality cocoa (I used Valrhona for best results)
- 175g soft unsalted butter
- 2 large eggs (or 3 medium eggs like I did)
- 2 tsp vanilla extract

- 150ml sour cream

For the icing
- 75g unsalted butter
- 175g best quality dark chocolate, broken into small pieces (I used Valrhona Caraïbe 66%)
- 300g icing sugar
- 1 tbsp golden syrup (this gives the lovely sheen to the icing but it is optional)
- 125ml sour cream
- 1 tsp vanilla extract

- Sugar flowers, optional

1. Take everything out of the fridge so that all the ingredients can come to room temperature.

2. Preheat the oven to gas mark 4/180°C. If you are baking a two tier cakes, line and butter two 20cm sandwich tins with removable bases. For cupcakes, prepare a 12-cupcake muffin size trays with cupcake liners.

3. 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 and process until you have a smooth, thick batter. 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.

4. 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. Also, it might make sense to switch the two cakes around in the oven halfway through cooking time. If you want to make a cupcake version, you should start checking at the 12-minute mark (especially if you need to rotate the muffins tins).

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

9. 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.

10. 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.

11. 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.

12. 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.

Strawberry Shortcake

This is another post for my favourite strawberry. I love Strawberry Shortcake a lot! When I passed by the bakery shop, I would stop for a while to see if they sell Strawberry Shortcake. Some Strawberry Shortcake looks so irresistible and I would then buy one for myself, during a bad day or a boring day. The Strawberry Shortcake can really made me feel better. So I can't live without strawberry as it was love of my life.... huh, I was so mushy... towards a strawberry. :)

Ok, I guess people always will start baking the cakes that they like or their family, lover or friends like. This has create a pushing effect or a motivation to bake the cake nicely... as that particular cake is to bake for a particular person, or for their own indulgence. For me, yeah, I always interested to find out how to make or bake something that I personally like. I am happy that I can bake something that I like, this means I don't need to buy them at the store. Home baked stuffs is always more natural, healthier and fresher. Why would I buy something that I can make myself? Unless I can't reach the same standard to the taste I want to have... then I have to keep researching and experimenting different recipe to come out to my own version that taste good - at least, it should meet my minimum expectation.

I baked a Strawberry Shortcake few months ago. This is a really nice cake. I brought this cake for my colleagues. They like it and commented that it was not too sweet. The icing portion was just nice for the cake so they don't feel guilty of eating too much icing. I wish I could post more photos on the steps of making thus cake but these photos that stored in my handphone has been erased as my handphone was sent for repair due to liquid damaged. I managed to find some photos from my facebook postings.

Ok, I adapted this recipe from a website called the candid appetite. It has a good postings with fantastic step by step pictures. Try baking it if you are also a strawberry lover. I personally like it a lot!

Strawberry Shortcake

Yield: two 9 inch layer cakes

Ingredients:

For the sponge cake:

• 6 eggs
• 1 cup white sugar
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 cup cake flour
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 2 pints fresh strawberries, rinsed, stemmed and sliced, reserving 9 whole berries for the top
• 2 cups sliced almonds (original recipe have sliced almonds for decorating the round edge of the cakes, it is optional for you to either add this in or just opt out)

Preparation:

Separate the eggs into two mixing bowls. Start by beating the egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water and vanilla extract. Mix in the flour.

In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold the whipped egg whites mixture into yolk mixture, carefully, so as to not deflate the egg whites.

Pour the batter into two ungreased 9 inch pans. Bake at 325° for one hour, or until golden brown and a toothpick inserted in the middle comes out clean. Rotate the pans halfway through, to ensure even baking.

Allow the cakes to cool on a cooling rack. Invert the cakes.

Place one of the layers on a serving plate or stand, where ever you will decorate it. Brush on, rum simple syrup (recipe follows) evenly and heavily onto the first layer. Dollop with a spoonful of the whipped cream (recipe follows) and spread evenly over the cake layer. Arrange the strawberry slices over the cream. Top with another spoonful of cream and spread once again.

Top with the second layer of sponge cake, and brush with more of the rum simple syrup. Place a large dollop, multiple spoonfuls, of the whipped cream. Spread out evenly over the top and allowing the cream to fall down the sides. Using an offset spatula cover the cake completely with the whipped cream. Smooth it out, removing any excess cream.

Cover the sides of the cake with the sliced almonds (optional). Shake off any loose nuts. Place the reserved strawberries on the cake. Slice and serve. Store any leftover cake, covered, in the fridge. Enjoy!

Rum Simple Syrup

Yield: Makes about 1 cup

Ingredients:

• 1 cup water
• 1 cup sugar
• 1/4 cup rum

Preparation:

In a medium saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to a simmer, and cook 5 minutes more.

Remove pan from heat, and stir in rum. Let cool to room temperature. Once it has cooled completely, the syrup can be stored in an airtight container in the refrigerator for up to one month.

Whipped Cream

Yield: about 3 cups of frosting. Enough to frost a 9-inch, two layer cake.

Ingredients:

• 3 cups very cold heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Preparation:

In a large mixing bowl, pour the heavy cream and mix on low-medium speed for several minutes. Once the cream has frothed and slightly thickened, add the sugar and vanilla. Continue to whip on medium-high until soft peaks form. Be careful not to over mix the cream, as it could turn into butter rather fast.

Strawberry Swiss Roll

I wanted to do a Strawberry Swiss Roll using 孟老师's recipe. I am a strawberry lover. Anything that has strawberry won't go wrong! I used to have strawberry as my breakfast every morning - this is how crazy I am to my lovely & kissable strawberry! :)

I wanted to buy the recipe book of  孟老师 to start making my favourite Swiss Roll but I was too busy to go searching for this book. A quick and easy way to find the recipe is always "G.O.O.G.L.E". I found 孟老师's recipe for the strawberry Swiss Roll  from Eileen's diary.

The Strawberry Swiss Roll was tasted so light and nice. It was not too sweet. The sponge cake is super moist. The sourness of the strawberry has compliment the sweetness of the whipped cream and sponge cake. Overall, my colleagues love it! :)

Here is the recipe, give it a try! You won't regret! The original recipe was in Chinese and I've translated it and adapted it to my own version in English.

Strawberry Swiss Roll
(recipe source adapted from Eileen's diary)

* make one 11" x 14" (28cm x 36cm) Swiss Roll

Ingredient:
(A)
35g unsalted butter
100g egg yolks (around 5)
25g caster sugar
55g cake flour

(B)
160g egg whites (around 4)
75g caster sugar

Filling:
180g whipped cream
20g caster sugar
Some fresh strawberries

To make Swiss Roll sponge
1. Whisk egg yolks and sugar over a pot of hot water till thicken and pale in color.

2. Add green tea powder into egg yolk mixture, stir well and set aside.

3. In another clean bowl, beat egg whites on high speed until foamy, gradually add in sugar and beat till glossy and soft peaks form.

4. Take one-third of egg whites mixture to mix with the egg yolk mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined.

5. Gently fold the sifted flour (in 3 batches) into the batter. Take some batter and add into melted butter to incorporate and add back to the remaining batter and mix well.

6. Pour the batter into baking tray lined with baking paper. Spread evenly with a scraper. Gently knock the tray on tabletop to remove air bubbles trapped in the batter.

7. Bake in preheated oven at 180C for around 13mins.

8. When cake is done, remove from pan and place on a wire rack to cool.

To make Whipped cream
1. Beat whipped cream and sugar till stiff peaks form, chill in the fridge for later use.

To assemble Swiss Roll
1. Carefully turn the baked sponge cake onto a piece of baking/parchment paper.

2. Slowly peel off the attached baking/parchment paper from the cake.

3. Place a new piece of baking/parchment paper over the sponge. Invert the sponge again.

4. Slice out a small piece of sponge on a 45-degree angle at another end, so the end of sponge will neatly attached to the sponge at the end of rolling.

5. Make two slits across the breadth of the cake at the side nearest to you with a knife.

6. Spread evenly a layer of whipped cream over the entire sponge and followed by a layer of strawberries.

7. With the shorter side/breadth facing you, roll the cake up tightly to form a Swiss Roll. Wrap with cling wrap and chill in the fridge to allow the Swiss Roll to set. Slice to serve.

Green Tea Swiss Roll with Red Bean

This is my first post for my baking blog. I hope I can share with you my baking experiences and recipes. Hope you will try it out! :)

Ok, let's talk about Swiss Roll..... I fall in love with Swiss Roll when my ex-colleague introduced me to the Swiss Roll that sells from Breadtalk. At that time, Breadtalk sells two type of Swiss Roll. They have the green tea swissroll with the red bean filling and the classic chocolate Swiss Roll. I love the green tea Swiss Roll with red bean so much! I always bought it for my breakfast or snack... it always delight me. Early this year, I realized that my favourite green tea Swiss Roll was not selling anymore in Breadtalk.... I've been searching for it for a few months and confirmed that they have discontinued this item. What a pity! Their Swiss Roll is really good. I don't know why they want to stop selling it. Anyway, my strong craving for this green tea Swiss Roll have driven me to make one for myself.

I've did some research and got the recipe from the Nasilemaklover blog. I also watched and learned the technique of making Swiss Roll from 孟老师 from Taiwan. I've brought this Swiss Roll to office to share with my colleagues. They commented that the mascarpone cheese was too strong for their liking.... the sponge cake tastes good. Some people who don't like cheese will not like the mascarpone cheese fillings.... I will make this Swiss Roll again with the whipped cream next time.

Green Tea Swiss Roll (with red bean and mascarpone cheese)

(recipe adapted from Nasilemaklover blog)

 * make one 11" x 14" (28cm x 36cm) Swiss Roll

Ingredients
26g unsalted butter, melted
4g egg yolk (5 medium egg yolks)
26g caster sugar
10g green tea powder
126g egg white (4 medium egg whites)
80g caster sugar
47g cake flour, sifted

Filling
Red bean paste (I bought the canned azuki (Japanese red bean) from supermarket because I don't have time to cook it myself. Alternatively, you can cook it yourself  - cook 100g red bean with water in pressure cooker for 20mins.)
120g Mascarpone cheese (or Whipped Cream)
20g caster sugar

To make Swiss Roll Sponge
1. Whisk egg yolks and sugar over a pot of hot water till thicken and pale in color.

2. Add green tea powder into egg yolk mixture, stir well and set aside.

3. In another clean bowl, beat egg whites on high speed until foamy, gradually add in sugar and beat till glossy and soft peaks form.

4. Take one-third of egg whites mixture to mix with the egg yolk mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined.

5. Gently fold the sifted flour (in 3 batches) into the batter. Take some batter and add into melted butter to incorporate and add back to the remaining batter and mix well.

6. Pour the batter into baking tray lined with baking paper. Spread evenly with a scraper. Gently knock the tray on tabletop to remove air bubbles trapped in the batter.

7. Bake in preheated oven at 180C/ for around 13mins.

8. When cake is done, remove from pan and place on a wire rack to cool.

To make Mascarpone cheese cream / Whipped cream

1. Beat Mascarpone cheese / Whipped cream and sugar till stiff peaks form, chill in the fridge for later use.

To assemble Swiss Roll. 
1. Carefully turn the baked sponge cake onto a piece of baking/parchment paper.

2. Slowly peel off the attached baking/parchment paper from the cake.

3. Place a new piece of baking/parchment paper over the sponge. Invert the sponge again.

4. Slice out a small piece of sponge on a 45-degree angle at another end, so the end of sponge will neatly attached to the sponge at the end of rolling.

5. Make two slits across the breadth of the cake at the side nearest to you with a knife.

6. Spread evenly a layer of Mascarpone cheese cream over the entire sponge and followed by a layer of red bean paste.

7. With the shorter side/breadth facing you, roll the cake up tightly to form a Swiss Roll Wrap with cling wrap and chill in the fridge to allow the Swiss Roll to set. Slice to serve.