Wednesday, July 22, 2009

All American Chocolate Cake

Lately the air quality in KL is getting from bad to worst. Every morning there is always a thick haze overcast in the atmosphere with a slight hint of smoky smell in the air. All this is due to the forest fires in Sumatra, Indonesia. No no, it's not because of the heat that causes the is actually set by developers in Sumatra to clear the land! *sigh* The damages that human does to earth is really beyond toleration sometimes. I just wish that our future generations will still be able to enjoy the seer beauty of nature and not having to suffer from the mistakes that their fore fathers have done to the environment.

Okay, enough with being poetic...let's get back to today's post. Have been having that familiar craving lately....yeah that one, chocolate....a good piece of dark chocolate cake of course. So I browse through my cook books and found an easy enough recipe in Y3K's "Delicious Cakes" by Amy Heng. The American Chocolate Cake! Fortunately I have all the ingredients in my pantry so I got to work immediately.
I did some slight modification to the recipe, so here is my version:
Ingredients for American Chocolate Cake:
Chocolate Cake:
250g unsalted butter, room temperature
370g soft brown sugar (I used 330g)
1 tsp vanilla extract
4 eggs ( I used 3 large eggs)
320g all purpose flour
1 tsp baking powder
1/2 tsp baking soda
100g unsweetened cocoa powder
280ml hot water

Chocolate filling:
300ml fresh whipping cream
600g semisweet chocolate (chopped)
  • Heat the cream in double boiler method til bubbling, pour over chopped chocolate.
  • Let mixture stand for 3 minutes before stirring it.
  • Stir mixture till smooth and let cool and refrigerate till needed.
Topping and decorations:
50g white chocolate (melted and added 1 tsp of shortening)

Method & Assembly:
  • Line and grease a 10" round baking tin. Preheat the oven to 170°C.
  • In a mixing bowl, beat the butter, vanilla extract and sugar together till light and fluffy.
  • Add in one egg at a time and mix well after each addition.
  • Sift the dry ingredients and set aside.
  • Mix the hot water with the cocoa powder and set aside.
  • Alternating the flour and cocoa mixture into the egg mixture and incorporate till everything is used, ending with the flour mixture.
  • Pour the batter into the prepared cake tin and bake for 50mins to 1hr, or till cake tester comes out clean.
  • Let cool on rack. Then using a serrated knife, cut the cake into 3 layers horizontally.
  • Spread 1/4 of the chocolate filling on the 1st layer of the cake. Top with the 2nd layer and spread another 1/4 of the filling. Then place the last layer over and frost the rest of the chocolate ganache over the whole cake.
  • Using a piping bag, pipe circles on the surface of the cake. Using a toothpick to create a feathery effect by dragging the toothpick across the piped chocolate.
In the cook book, it suggest to decorate some white chocolate moulds on the side of the cake. But since I much prefer the cake to be less sweet, I opt not to do it. Furthermore, I am not a fan of white chocolate! :-P
The cake was tender & decadent, definitely a chocolate "curbing" fix, haha! I had a big slice (the picture shown above) and was completely satisfied....mmm, got milk?!
Have actually prepared 2 portions to share with my friends/neighbors here. But whenever I pass them these goodies, there is always some mixed feelings involved. You must be wondering what am I saying here, haha! My friends would be delighted that they got these delicious treats but on the other hand worrying about putting on the extra calories!! Haha...o well, I guess I really have to come up with some exercise plans for us if I want to convince my friends to eat more of these treats! ;)


SL said...

wow..looks really good...
but no chance of making this. everyone in the family is so scared of getting fat! hahaha...


Kitchen Corner said...

WOW!!! What can I say? This is super gorgeous! Very very tempting, I suppose you couldn't finish the whole cake right? please send me a piece please kekeke :P Well, it looks really pretty cake, can sell it at the ooffe house!

Honey Bee Sweets said...

Hi SL,
You can always reduce the ingredients to make a mini cake like a 6 inch round. So everyone in the family will only have a small harm done to the waist. ;)

Hi Grace,
Thanks for the compliment! Send oversea to Singapore? Can...then you must courier over a piece of your mango chocolate cake to me in KL, haha!

Small Small Baker said...

This is so pretty! Makes me hungry again even though I just had lunch! :)

Honey Bee Sweets said...

Thanks Small Small Baker! Well, you know what the saying goes, there's is always room for desert! ;)

Sweet Tooth said...

The Cake is excellent. The chocolate filling and icing is heavenly. Can taste the Valrhona Chocolate in it.

ReeseKitchen said...

Guess i'm very lucky to be ur neighbour..:) Whenever u bake, i'm sure hv a bite! Its very delicious and u r right...its not sweet at all! worries me after eating this..haha! But i'll get more exersice, so dun worry, keep sending me FOOD! heehee!

Honey Bee Sweets said...

Thanks Reese! Your compliment means alot! And not to worry, you and Grace will have plenty of food from me coming your way, haha!

Bren said...

Hi, your choc cakes looks so tempting. I'd love to try it someday. Thanks for sharing. Can i link to your blog? Thanks

Honey Bee Sweets said...

Thanks MySweetKitchen for the compliment. Sure, link away.

tracieMoo said...

Hello HoneyBeeSweets, I have passed you an award. Do check my blog for it when you're free okay? =)

Anonymous said...

I'm going to do it this sunday. How many slices do you have? It seems really big. I'm thinking to reduce the ingredients but not sure. It seems to be for 20 people. We are 6. Thanks!

Honey Bee Sweets said...

This is a 10" cake. It is subjective as to how many ppl it can serve as some likes big some likes small slice. You are welcome to reduce it.