AUNTY YOCHANA SHOWS YOU HER GOODIES...

yochana2001@hotmail.com or WhatsApp 90865620.
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Saturday, January 26, 2008

Chocolate Fudge Cake

















Ingredients for sponge cake:
(A)
120 gm. Superfine flour
1/4 tsp. Baking powder
1/4 tsp. Bicarbonate of soda
1/4 tsp. salt
85 gm. sugar
4 egg yolks
50 gm. cooking oil (any brand)
40 gm. water
1 Tbsp. chocolate emulco / paste
35 gm. cocoa powder + 60 gm. hot water

(B)
4 nos. egg white
1/4 tsp. cream of tartar
85 gm. castor sugar

Ganache:

250 gm. dairy whipping cream
300 gm. cooking chocolate
50 gm. butter

Method:

(1) Mix all the ingredients (A) together into a smooth batter.
(2) Whisk (B) till until stiff peak.
(3) Fold (AS) and (B) together, taking care not to overmix. Pour into a 9" round cake tin and bake at 175C for about 45 mins. or till cooked. Remove cake from oven and let it sit on the cooling for 3 mins. before removing from the tin.
(4) For Ganache, heat up the dairy whipping cream, pour into the chocolate and stir till chocolate melts, then add in the butter. Stir till smooth and let it set until it's or a spreading consistency.
(5) Slice sponge cake into 3 layers. Spread ganache on every layer and sandwich them together. Cream the whole with ganache and decorate as desired.

* This chocolate fudge cake is using ganache and it's not the custard-like fudge cake.

94 comments:

Anonymous said...

This is my family's favorite. Do you mind sharing the recipe? Thanks.

ANTONELLA said...

can this please be your next recipe sharing! it loos DIVINE

Anonymous said...

is it eggless? how come you don't have many eggless recipes? this is strictly for egg eating people.please include more eggless cakes

Wafiqah said...

hii there

can i have d recipe? tq very much

Zurynee said...

this fudge looks really delicious .

sherlyn said...

hmmm .. looks so yummy, bet taste yummy too. The sponge cake looks so fine and smooth.

lilacfunk said...

One slice please auntie ;)

yochana said...

Oh Gosh...did you receive it lilacfunk, I just use "LUM" (local urgent mail) to send it over to you.

rgds

Eunice said...

Hi Aunty! Would be awesome if you let us know where you got the recipe from! Thanks :D

Anonymous said...

Dear Yochana I wish I could have the recipe of the Chocolate Fudge Cake from your website if you don't, really mind, thank you Aida

Anonymous said...

Hi aunty Yochana
Among all ur chocolate cake recipe collection,this is the most mouth-watering ones. Do u mind sharing the recipe?
Thank you mksyafiq@yahoo.com.sg

Nicocoa said...

can i have the recipe too? I love this cake but always can't get the icing right.

Anonymous said...

plz do share the recipe!

pat

Ella said...

Lovely..it really look delicious, do you take order?

yochana said...

Hi Ella,

I normally don't take orders unless I'm free to do so.

rgds.

Sakthi said...

hi aunty,
The chocolate Fudge cake looks yummy can you please share the receipe to this mail address
padmaja3836@gmail.com

theresia said...

aunty do u have those custardy type

Anonymous said...

auntie ur cake looks soooooo heavenly n appetising good recipe:)
dhanam

Anonymous said...

Dear Yochana,

I'm one of your new fans. Looking at your creations inspires me a lot! Is this Chocolate Fudge Cake moist? I've been looking for a good moist chocolate cake and would definately give this one a try!

yochana said...

Hi anonymous,

Yes this is moist. But then again, do not overbake, it will become dry.

Can try 1/2 recipe instead of 1 recipe , just to try out whether it's what you want.

rgds.

Cindrella said...

Hi Yochana,
The cake looks amazing, thanks for sharing this recipe, want to try out but can you please let me know few things, what is cream of tartar? Can i substitute it with anything? also what is chocolate emulco?, also can i substitute milk instead of using water?

Thanks,
Parita.

yochana said...

Hi Parita,

Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting.

Chocolate emulco is a artificial chocolate paste used in cakes for colouring and taste wise.

You can get both easily from any supermarket.

rgds

Cindrella said...

Hi Yochana, thanks for the quick reply, i live in india(bombay), m not sure if we get Cream of tartar out here,also for this chocolate powder can i use coco powder or drinking chocolate instead? also can you please let me know if this cake weighs 1kg? how do you get so smooth surface on the top of the cake? do you use knife dipped in hot water to smooth the surface?

Thanks once again,
Parita.

yochana said...

Hi Parita,

If you know how to whisk properly, you don't need cream of tartar. Firstly no traces of egg yolk or grease should be in the egg white. Whisk with some sugar to get the volume and satiny look.

Cocoa powder - u can use Hershey cocoa powder which is easily available.

rgds

Anonymous said...

hi aunty,

can i omit the emulco n use more chocolate powder?
will it affect the texture?
ur cake looks soooo tasty btw

mk

yochana said...

Hi Mk,

ok you use 40 gm. instead and then omit the chocolate paste.

rgds

Anonymous said...

Hi Aunty Yochana,
Can I substitute Superfine Flour with Cake Flour?

Where can I get Superfine Flour?

Regards,
Vanessa

yochana said...

Hi vanessa,

use cake flour will do. You can also get superfine flour from NTUC- Prima brand.

rgds

Anonymous said...

Hi aunty,
can i use melted chocolate instead of chocolate emulco? If so, how much will it be? :)
Thanks in advanced!

Love,
Kaysie

yochana said...

Hi Kaysie.

I used chocolate emulco for colour and taste. If you were to sub with melted chocolate, you need at least 80 gm. of it.

rgds

Snooky doodle said...

i made this cake nd it came really delicious. Thanks for the recipe :-)

Rebecca said...

Hi Aunty Yochana,

Can I use couverture chocolate instead of cooking chocolate? Same amount? Thank you!

rebecca said...

Hi Aunty Yochana,

Can I replace cooking chocolate with couverture? Same amount? Thanks!

yochana said...

Hi rebecca,

ya you can replace the chocolate with the same amount.

rgds

Mal said...

Hi aunty
this cake is so beatiful..like all ur other cakes.I remember in my previuos workplace we used to order this cake from a lady @ $15 but its only half the height of ur cake.
With this recipe nw anyone can come up wit their own....but is it difficult to make and aunty wat cooking chocolate is best for ganache?
I saw on youtube...this lady doesn't use any butter for ganache...no need huh?

Hugs
MAl

Aunty Yochana said...

Hi Mal,

ACtually you don't need butter for Ganache.. just chocolate and whipping cream will do.

rgds

Anonymous said...

Hi Aunty Yo, will you advise please
I've made this cake last night and layer it today to put the filling. However the weight of the filling had reduced the height of the bottom layer to 1/3 of its original height. But yours didn't look like the height has reduced. Secondly, when I cut the cake it is very soft and crumbly, make cutting a stressful moment as the bits and pieces of the chocolate cake falls all over the place despite careful cutting. Any ways to improve? Hope to hear from you! Thanks! Chris

Aunty Yochana said...

Hi chris,

Looks like your cake is too soft and crumbly hence all the problem. mm...I can't tell where you went wrong cos there's many factors to it. The weighing, the oven temperature, the size of the eggs, the timing of whisking and folding.

rgds

Chris said...

Hi Aunty Lucy,
I made some choc ganache since i opened up a new dairy whipping cream carton and trying to finish it within 2 days use. Can i know how long i can deep freeze the choc ganache in the fridge for next use? Also, when I next take it out from the freezer, do i need to reheat it up again? Would appreciate your tip on this. I wish dairy whipping cream would come in 500 ml pack though.... Warmest regards, Chris

Aunty Yochana said...

hi chris,

definitely ganache can stand more than a week in the fridge. No need to reheat, they will melt slightly in room temp. If you want to use is instantly, you can microwave it for 10 sec.

rgds

Chris said...

Hi Aunty Lucy,

Thanks so much for the advice. Appreciate it. Warmest regards, Chris

Anonymous said...

Hi Aunty Yochana,

May i ask what brand of cooking chocolate did you used and where you bought it at? I was thinking of going down to Phoon Huat to buy, is there any of it there?

Warmest Regards,
Mich

Aunty Yochana said...

Hi Mich,

I buy my chocolate from Sun Lik and at times from Pastry Mart.

rgds

Anonymous said...

hi aunty,

Just bake this choc fudge cake. But when i cut it when is hot, the choc stick together. Is it suppose to cut it when is cold?

chris

Aunty Yochana said...

Hi chris,

you should let it set in the fridge before slicing it. When it's hot, it will definitely stick to the knife.

rgds

Anonymous said...

Hi Aunty,

Just tried to bake this cake, but my cake was reduced height by 1/3 also, but the texture of the cake is quite ok and moist, whats the possible reasons that caused it to reduce height? I have some extra ganache left still, thinking of doing it again this weekend, i saw that you say the ganache is able to put in fridge for one week, but when the ganache was applied onto the cake, it can stay how much longer? Thanks


Regards,
Ivy

Aunty Yochana said...

Hi Ivy,

if the cake is kept in the frige, it can keep for at least a week. You have to cover it properly to prevent the cake from drying up.

rgds

Anonymous said...

Hi Aunty,

Can tell me whats the possible reason for the cake to reduce the height by 1/2? The texture of the cake is nice and moist.

Regards,
Ivy

Aunty Yochana said...

Hi Ivy,

I've no idea but next time you use 8" round instead of 9" round.

rgds

Shi Qi said...

Hi there

Your cake looks ULTRA delicious.. Just wana check with you.. In your recipe, the first steps say that

(1) Mix all the ingredients (A) together into a smooth batter.

So do I dump everything in the mixing bowl and let it beat at medium until I get the smooth batter?

Thanks for this wonderful recipe.. =)

Aunty Yochana said...

Hi Shi Qi,

^Yes you are right.

rgds

portia said...

Hi Aunty

I'm asking another question. Hope you don't mind. This recipe sounds delicious, can I also ask if you have posted a recipe for a "custard-like fudge cake?" I looked on your index but couldn't seem to find it. I've been searching for one for a long time so it would be great if you can help.

Thanks in advance.

Aunty Yochana said...

hi portia,

No I did not post a custard fudge like cake but you can try the steamed moist chocolate cake. It's really worth doing it.

rgds

Anonymous said...

hello what do u mean by "Fold (AS) and (B) together"? and where can i get cooking chocolate? Sorry i'm new to baking =)

Anonymous said...

Hey auntie thanks for the brilliant recipe! it turned out real moist and rich.

Moji said...

my cake came out all wrong. does the batter have to be smooth, and when I mix (A) and (B) together must it be smooth too?

Aunty Yochana said...

hi Moji,

yes the batter, stir till smooth.

rgds

Anonymous said...

how do you get the ganache on top of the cake so smooth?

pei

Aunty Yochana said...

Hi Anonymous

Pour it when it's still warm and watery.

rgds

M.I.L.U said...

hi aunty,
in your recipe, you wrote 4 egg yolks in (A) and 4 nos. egg white in (B). May i know what's the difference in the 'nos.'?

M.I.L.U

Aunty Yochana said...

HI M.I.L.U.

nos - number

so 4 nos. means 4 pieces

rgds

Triy said...

Hi Aunty Lucy,

I tried this sponge cake, but the cake shrink quite badly when it is almost cooked. May I know what is the reason? I used a 9.5 inch silicone cake mold and baked it for 40 mins.

Aunty Yochana said...

Hi Triy

I don't encourage a silicone mould. Try using an aluminium pan instead and see what you get.

rgds

Triy said...

Thanks auntie! Do you line the sides of the aluminium pan with greaseproof paper also? Was wondering if it will cause the cake to shrink also..

Aunty Yochana said...

hi Triy,

no need to line the sides , only the base will do.

rgds

Triy said...

Thanks aunty Lucy! :)

Anonymous said...

Hi Mdm Yochana

I've tried this recipe of yours after so long keeping it. And YEHH!!! my family loved it so much EXCEPT that mine looked so messy not as beautiful as yours.
Thank so much for sharing the recipe with us.

Love mksyafiq

Honey Bee Sweets said...

Hi Aunty,

I am suppose to bake a cake for a group of 6 little girls this weekend. And I think this will be a perfect recipe. I was wondering what brand of cooking chocolate did you use? Do I have to use expensive chocolate like 70% Lindt or Valhrona? Usually the baking supply stores sells these huge bar of cooking chocolate...did you ever use those? And did you use semisweet / dark chocolate? Thanks for the advice!

Dazy said...

Hey I too tried baking cup cakes and fairy cakes just after my exams got over. I go weak in the knees with a mention of muffins and cakes.

M.I.L.U said...

hi aunty,
can i used bitter sweet chocolate for the cooking chocolate?

M.I.L.U

Aunty Yochana said...

Hi MILU,

yes you can.

rgds

M.I.L.U said...

hi aunty,
sorry to ask you again. Can i use UHT whipping cream instead of dairy whipping cream for the chocolate ganache?

MILU

Aunty Yochana said...

Hi MILU

yes you can..

rgds

Anonymous said...

Hi Aunty!

was wondering if i were to substitute the chocolate emulco with cocoa powder, will it be 40g of cocoa in addition to the 35g needed or altogether 40g? which would you recommend for substitution - cocoa powder or melted choc. thanks! (:

Cheryl

furliciaz said...

Hi Auntyyochana!
this cake's marvelous. i intend to do this for my friend's birthday this weekend but i only have a 11" round baking tin. Do you have the measurement of the ingredients for it? Thanks so much!

Felicia

Anonymous said...

Hi! Aunty Yochana,

It's me again, I had tried to find Prima brand of superfine flour but couldn't get it. Went to Prima website to find but there's still couldn't find, Please advise what other flour can I use for this cake? Sponge cake optima mix or Top flour can be used?
Finally I bought my kitched aid for egg white what speed & how long shall I beat?
Thanks
Christina Poh

Aunty Yochana said...

Hi Christina

You can use any low gluten flour like hong Kong flour. Even an all-purpose flour still works.

for egg white, whisk on high speed till u get the texture that u want cos different cakes needs different texture.

rgds

Anonymous said...

Hi! Aunty Yochana,

Thanks for your reply. I think I can use Prima super lite flour to bake this cake as they mentioned that this is more like Hong Kong flour & for soft and light cake.

Christina Poh

Anonymous said...

Hi

Thanks for the wonderful recipe. I would like to try baking this cake but got a few questions before i start:

1) If I were to use cake flour for this recipe, do I need to increase/ reduce any other ingredients?

2) May I know which brand of whipping cream do you use? Any difference between dairy and non-dairy?

Thanks!

Hoegarden said...

Hi Aunty Yochana,

Happy New Year to you...

I try baking the cake and is having problem with the ganache...

My ganache is too watery. It does not have the creamy look. My ganache become a fondue instead.

Do I have to whip the whipping cream before I melt the chocolate?

Look forward to your reply.

Hoegarden said...

Hi Aunty Yochana,

Happy New Year to you...

I try baking the cake and is having problem with the ganache...

My ganache is too watery. It does not have the creamy look. My ganache become a fondue instead.

Do I have to whip the whipping cream before I melt the chocolate?

Look forward to your comments.

nadiana_ally said...

Hello Auntie,

Thanks for sharing your wonderful recipes in your blog, whenever i seek for inspiration for my cakes, i will always pay a visit here. Keep up the good job!

My question is, I tried this cake yesterday except that i used my own filling, problem is i find the chocolate cake lacking in chocolate flavour, could it be i skipped the chocolate paste (mine finished) and increased the cocoa to 40gm as you commented? Also i was wondering if i could change the cooking oil to melted butter to enchance the taste?

I m really hoping on recieving your feedbacks for improvement!

Thanks,
Nadiana

Aunty Yochana said...

Hi Nadiana

Your cake lacks the chocolatey flavour is because u use a different kind of cocoa powder. Use Varlhorna cocoa powder which u can buy from Sun Lik. They will give ur cake a chocolatey flavour.

rgds

Aunty Yochana said...

Hi Hoegarden

Do not melt your chocolate and whipping cream too long. They will turn watery and oily and they cannot set.

rgds

Aunty Yochana said...

Hi anonymous

yes u can use cake flour..no need to reduce to add.

Use dairy cream for ganache,

rgds

ChrisHK said...

Hi Auntie Yochana,
You said " This chocolate fudge cake is using ganache and it's not the custard-like fudge cake. "
I have been looking for a custard-like fudge cake icing as that is what I remembered from my childhood. Do you have a recipe for the "custard-like fudge cake"?
Thanks very much. Your blog is great.

Anonymous said...

Hi Auntie Yochana,
Thanks very much for your blog. It's fantastic.
You mentioned that " This chocolate fudge cake is using ganache and it's not the custard-like fudge cake. " Do you have a recipe for this "custard like fudge cake"? It's the type of chocolate cake that I grew up with and I cannot seem to find a recipe like that. Thanks again. ChrisHK.

Anonymous said...

hihi. my cake doesnt rise and i can barely cut it into two. WHy ah.. my baking powder is double action some more. I got a 9" rounds.

how did u make the chocolate ganache fudge so smooth. mine was crumpy and the butter cannot blend in.. i use double boil method to melt the chocolates

Anonymous said...

Dear Aunty Yochana,

Thank you very much for your recipe. I tried it out the other day and the cake was delicious except it didn't have the exact same fudgy texture as your cake in the picture...

2 questions:

1. How do you get the chocolate fudgy like texture for the cake layer like Awfully Chocolate's? Is it better to bake it in a water bath? My cake layer turned out ok...but i thought it could've been fudgier...or do i add more chocolate emulco?

2. My icing solidified after i spread it over the cake in an aircon room...but it seemed to harden by alot when i put in the fridge after that and never really melted to become the same fudgy texture initially. i used the liquid dairy whipping cream in a packet from Sun Lik. Is there any reason how come the icing hardens so much and how do you prevent it from hardening when you store it in the fridge?

Thank you so much for your help!

Anonymous said...

Hi, I have alot of top flour at home. Do u think I can use top flour to bake this cake instead?

Aunty Yochana said...

Hi

of course u can....top flour is even better.

rgds

Anonymous said...

Hihi,

I tried baking this cake but it shrinked almost by half the height after I took out of the oven. Y is that so? As for the egg white, what do u mean by stiff peak? How do I do that?

Anonymous said...

Hi,

Must we store this cake in the fridge? Thanks!

evelyn lee said...

Aunty Yochana, your recipe is superb. Rave reviews from my family members. May I ask how do I modify this into vanilla sponge as I would like to bake a strawberry shortcake.