Tuesday, June 27, 2006

CHOCOLATE MINT CAKE WITH FUDGE TOPPING



This is a very beautiful and delicious cake which I tried using "BLUE KEY" Self Raising flour recipe. It's a die die must try recipe.



Ingredients:

200 gm. Self raising flour
230 gm. Butter / margarine
220 gm. Castor sugar
230 gm. eggs
3 gm. Vanilla essence
30 gm. Cocoa powder
50 gm. Milk
a few drops of Green colouring
a few drops of peppermint Essence

Honey Chocolate Fudge:

150 gm. Cooking chocolate
90 gm. Fresh cream
30 gm. Butter
15 gm. Honey (2 Tbsp.)

1. Pre-heat oven to 180C.
2. Line a 20 cm. (8 ") round cake pan with greaseproof paper.
3. Cream the pre-sieved S.R. flour and butter / margarine into a smooth paste.
4. In a separate bowl, whisk the eggs and sugar until spongy. Add the sponge and vanilla essence gradually into the flour paste (No. 2) and beat till smooth.
5. Dive the cake batter into two. Add the cocoa powder and milk to one portion and blend till smooth. Add the green colouring and peppermint essence to the other portion.
6. Pour the two batters alternately into the lined 8" pan.
7. Bake for 45 to 50 mins.
8. Prepare honey chocolate fudge topping by mixing all the ingredients in a pan over boiling water (or use double boiler). Whisk the ingredients for 5 to 10 mins. until the fudge is smooth and glossy. The warm fudge can then be applied on the top and side of the cake.
« Last Edit: Jun 23, 2006, 10:10a
at

55 comments:

  1. AnonymousSeptember 16, 2006 5:12 am

    hi,

    i tried this cake. turn out very well but burn a bit(my oven-internal problem).anyhow this is the first cake tht i baked perfectly. thanks yochana for the recipe.

    ReplyDelete
  2. AnonymousSeptember 25, 2006 7:38 am

    Hi, wanted to let you know I tried your recipe and the cake was very good. At first I was a little hesitant with the method as I haven't tried making a cake that way before, i.e. cream butter and flour then add egg mixture. BUT am very glad I overcame my fears. TQ for sharing this recipe. _Jean

    ReplyDelete
  3. Aunty YochanaSeptember 25, 2006 2:31 pm

    Hi Jean,

    Glad you succeded in making this cake.

    rgds

    ReplyDelete
  4. AnonymousNovember 29, 2006 5:39 pm

    Hi there,

    Thanks for sharing your recipe, I would like to try one of these days. I m v new into baking, may I ask what do u mean by "pour the batter alternatively into the baking pan"? Not really sure how did you manage to make the nice pattern.

    ReplyDelete
  5. Aunty YochanaNovember 29, 2006 5:43 pm

    Hi anonymous,

    Divide the mixture into 2 portions. One is green and the other is chocolate.

    Alternately means you scoop the batter one scoop each time one after another..meaning scoop 1 green then top up with the chocolate mixture and repeat this process till finished.

    rgds

    ReplyDelete
  6. ioycesDecember 05, 2006 11:57 pm

    Hi Aunty Yochana,

    i tried this recipe last night n it turned out beautifully! The taste n texture were just right....sweet but not too cloy, rich but not too heavy...Yum! Thanks for sharing the recipe!! I put on the fudge very soon after taking the cake out from the oven...is it better to wait til it has cooled down?

    Regards
    Ioyces

    ReplyDelete
  7. Aunty YochanaDecember 06, 2006 5:01 pm

    Hi Ioyces,

    Seems like you're back home. Home Sweet Home.

    It's better to cool down your cake before pouring the fudge so that the fudge doesn't flow too quickly to the side.

    Glad it turned out beautifully and believe it taste delicious too.

    rgds

    ReplyDelete
  8. AnonymousDecember 10, 2006 5:26 pm

    hi Aunty Yochana...

    thanks for the advice...

    no...i m still stuck in Adelaide..due to some issues with the air ticket...will come home in January..*sigh*...Australia is v hot now...41 degrees..my house is like an oven......so looking forward to coming back!!!

    I have been experimenting making tahini (sesame seed 'jam') and also chocolates like the belgian guylian sea shells....it's very easy to make...just melt chocolate buttons n then transfer to appropriate molds..i have to find some hazelnut essence to improve the taste...

    Btw Aunty, is there anything that i can help you get from Australia?

    Regards
    Ioyces

    ReplyDelete
  9. Aunty YochanaDecember 13, 2006 4:33 pm

    Dear Ioyces,

    Thank you so much for your offer of buying things for me. Of course aunty has a lot of things to buy but don't know what to buy. Anything new stuff in the baking tools shop?

    BTW, I also know that normally you'll be overweight carrying your stuff home. So don't bother to buy..cos I know that for every extra kilo overweight will cost A$15 per Kg.

    rgds

    ReplyDelete
  10. AnonymousFebruary 27, 2007 9:05 am

    Hi aunty,
    tried out this recipe last nite and the cake was good but the top part a bit burn. maybe temp. too high. thanks for the recipe.

    aunty, i would like to know how come every time i make icing cake the cream will crack the next day. is it that i whipped too long or what?

    ReplyDelete
  11. Aunty YochanaFebruary 28, 2007 11:51 am

    hi delia,

    I think it's the opposite way - your cream is undercreamed. You should cream it till smooth and velvelty ..try again and see whether it still cracks the next day. I'm curious too...

    rgds

    ReplyDelete
  12. AnonymousMarch 01, 2007 8:16 am

    aunty,
    i did cream it till creamy & velvety but still crack the next day. actually, i did it a few times already n the results are the same. could it be that i din cover it when putting in the fridge that it dried out?

    ReplyDelete
  13. Aunty YochanaMarch 01, 2007 2:31 pm

    hi delia,

    I think your cream has dried out in the fridge. Please remember to put into a container with cover and this should solve your problem. If your cream is uncovered in the fridge, the fridge absorbs all the moisture leaving the cream dry and produces the crack.

    rgds

    ReplyDelete
  14. AnonymousMarch 06, 2007 11:20 am

    Dear Yochana,
    Can you advise how many eggs makes 230gm?

    Warmest Regards,
    DN

    ReplyDelete
  15. Aunty YochanaMarch 06, 2007 2:13 pm

    Hi DN,

    How many eggs will depend on the size of your eggs. 1 large egg without shell will be around 60gm, medium 50 gm.

    thus 230 gm. will be about 4 eggs.

    rgds

    ReplyDelete
  16. Cuisine ParadiseMarch 17, 2007 9:26 pm

    Hi Aunty,

    Wow...this cake really look great! I am keen to give it a try too.. can i just check with you the "Fresh Cream" mention is refering to which type of Cream? Thanks. :)

    ReplyDelete
  17. Aunty YochanaMarch 17, 2007 9:28 pm

    Hi ellena mummy,

    for ganache or topping: It's best to use Dairy Whip Cream - like Elle vire, President, Fuschili

    rgds

    ReplyDelete
  18. Cuisine ParadiseMarch 18, 2007 4:55 pm

    Thanks... Aunty Yochana,

    I will give it a try when i get hold of the cream. Thank :)

    ReplyDelete
  19. AnonymousMarch 25, 2007 8:20 pm

    Dear Aunty Yochana,

    I had this recipe from the blue key flour for almost 2 years now! But I never got to making it until today. It's my 1st time using this cake making method too. I admit I didn't make it chocolate nor mint nor striped coz I don't think I can manage yet. Just made plain cupcakes but they still taste very nice.

    Cheers~

    ReplyDelete
  20. yummybakesJune 04, 2007 6:33 pm

    Aunty,

    1. Can I omit the drops of peppermint essence or its better to have it .. ? [Cos I must go and buy ;p]

    2. How did you apply the choc fudge topping so neatly ? Any special round equipments ?

    Cheers
    Maha

    ReplyDelete
  21. Aunty YochanaJune 04, 2007 6:46 pm

    Yes maha,

    you can omit the peppermint.

    For method, go to my recipe - fly African and you can see how it's done.

    rgds

    ReplyDelete
  22. yummybakesJune 04, 2007 7:02 pm

    Thanks aunty, but am actually enquiring, how did you apply the choc fudge topping so neatly with fruits init ? Any special round equipments ?

    Sorry aunty
    Maha

    ReplyDelete
  23. Aunty YochanaJune 04, 2007 7:14 pm

    Huh..Maha,

    no special equipment...just pour on top only.

    rgds

    ReplyDelete
  24. yummybakesJune 09, 2007 12:58 pm

    Aunty,

    Can I use 8" square cake tin or 9" round tin for this recipe ?

    If Yes, can I pls know how much of ingredients I must increase for the respective tins ?

    I wana bake this cake for my mum in law's bdy :))

    Thanks aunty
    Maha

    ReplyDelete
  25. Aunty YochanaJune 09, 2007 4:44 pm

    Hi Maha,

    Yes you can, you can just add in another 1/4 of the recipe more.

    rgds

    ReplyDelete
  26. AnonymousJanuary 22, 2008 12:51 pm

    can i replace that 230 gms of eggs with something else???

    ReplyDelete
  27. AnonymousFebruary 05, 2008 12:54 pm

    can i add more milk i.e 1 egg = 60 gms of milk for that 230 gms egg, aunty? i really wish to bake this cake aunty. thanks

    ReplyDelete
  28. Aunty YochanaFebruary 05, 2008 4:29 pm

    Hi Nikki,

    Max...1 egg = 65 to 70 gm.

    rgds

    ReplyDelete
  29. MsCakeApril 13, 2008 5:55 pm

    Hi

    I really love reading yr blog, having so many nice delicious cakes/kuehs etc... I can't bake a good cake. Whenever I bake a whole cake, one side of the cake is not completely baked while the other side already baked. Or sometimes the top burnt before the whole cake can be baked.I followed the cake temp but seemed always need more time than the requested baked time. I am having the 'Tefal' oven that cost me only around $300 plus.

    I have to always adjust the baking tray whenever it is abt to get burnt. Pls adv on the oven type. Thanks a lot !

    ReplyDelete
  30. MsCakeApril 13, 2008 6:19 pm

    hi there,

    Whenever I tried baking a whole cake, it is always unevenly baked, that means to say, one side of the cake is not as cooked as the other side. Though I followed the cake temp and requested time, it always need longer time. The top may even burnt sometimes. Can it be my lousy oven. I am using the Tefal oven, cost around $300 plus. Thought of changing it. Pls kindly advise which is good. Thanks a lot !

    ReplyDelete
  31. Aunty YochanaApril 13, 2008 6:48 pm

    Hi mscake,

    Most oven has an uneven temperature. Some oven has a higher temperature behind while some is higher in front. Even top and bottom differs. I think your oven is having a major problem of having one side with a much higher temperature than the other side.

    From baking cookies you will roughly know which part is hotter by seeing the colour of your cookies. Get to know your oven and when you bake a cake after 2/3 of the timing, turn the cake around and if your top is getting burnt, place a piece of aluminium foil on top and continue baking.

    rgds

    ReplyDelete
  32. MsCakeApril 14, 2008 5:55 pm

    Hi aunty,

    Thanks so much for yr advice. I tried using yr recipe baking the orange chiffon cake. At the start n midst of baking, the cake rose very nicely on a 8" x 6.5" rectangular tin (not the tube type). Towards 35 mins after baking, the top starts to turn dark brown and I am forced to open the oven to turn the tin the other way round.I think because of this, my cake subside a bit by abt 1". Also, when I slide the sides, the brown layers are stucked to the tin. Anyway, I am happy enough. The cake tastes very good .. Thanks again.

    ps. one more thing, I want to try yr choco mint cake with fudge topping.

    1) I could not find the peppermint
    essence in NTUC.Where can i get?
    2) What type of fresh cream?
    3) To cream s.r.flour with butter,
    will it be lumpy. Must we melt
    the butter first ?

    Thanks.

    ReplyDelete
  33. Aunty YochanaApril 14, 2008 10:55 pm

    Hi Mscake,

    You can get all cake ingredients from Sun Lik and Phoon Huat. For Whip cream - buy "Pour N whip" from Sunlik or Cold Storage.

    Stir the butter till soft then add in flour little by little. It won't be lumpy this way.

    Cheers!!

    rgds

    ReplyDelete
  34. MsCakeApril 15, 2008 12:37 pm

    Hi aunty Lucy,

    Thanks so much for yr help. Will go and get the fresh cream and try out this few days.

    Hope my cake will turn out nice as I want to use it for my father's death anniversary this coming Monday.

    Thanks again !

    ReplyDelete
  35. Aunty YochanaApril 15, 2008 2:06 pm

    Hi mscake,

    It's so nice of you to make the cake for your father's death anniversary.

    rgds.

    ReplyDelete
  36. MsCakeApril 16, 2008 7:39 pm

    Hi aunty Lucy,

    It's Catherine again. I went to SunLik to buy the peppermint essence for the choco mint cake, also a round cake tray 8.1/2" BUT surprisingly the final cake result rose very nicely.

    Not sure If my cake is a failure or half success. Like to post a few questions :

    1) The final batter is very thick
    and not the 'dropping' type of
    consistency like what I used to
    get.
    2) 1/4 time thru baking, the top
    layer has got lumps protruding
    out from the surface..
    3) It rose up quite nicely BUT
    after 50 mins, I checked, the
    middle part still wet, so I hv
    to extend the baking time till
    1hr n 10 mins. Then the cake is
    cooked.
    4) Cake texture a bit coarse and it
    looks oily in appearance BUT
    my girl said it's nice and the
    peppermint taste is good.
    5) Can I change to cakeflour
    instead ? notice using cakeflr
    for sponge cake, it's so fine.
    6) I hv to use 6 small eggs in
    order to get 230gm. Bought fm
    NTUC.
    Very sorry for so many questions as I am hesitating now whether to bake the same cake again for my father's death anniversary. Thanks again.

    ReplyDelete
  37. Aunty YochanaApril 16, 2008 9:07 pm

    Hi catherine,

    this cake is not lumpy nor a thick batter.

    This cake has a very fine texture and it's simply delicious.

    rgds

    ReplyDelete
  38. Aunty YochanaApril 16, 2008 9:07 pm

    Hi catherine,

    this cake is not lumpy nor a thick batter.

    This cake has a very fine texture and it's simply delicious.

    rgds

    ReplyDelete
  39. MsCakeApril 18, 2008 4:56 pm

    Hi Aunty Lucy

    Appreciate yr help on some doubt :-

    1) when u mention fresh milk or
    UHT, can I use the box type
    of full-cream milk ?

    2) For orange chiffon, it calls for
    cakeflr/hk flr BUT mango chiffon
    call for top flr. Can I use cake
    flr instead ?

    3) Re choco mint cake again, I
    really need to know how is the
    final finishing batter before
    putting into the oven - the
    'the dropping' from spoon type
    of consistency/texture ????

    4) If 50 GM milk, is it same as
    50 ML milk ?

    Thanks very much for yr help !

    ReplyDelete
  40. Aunty YochanaApril 20, 2008 3:33 pm

    Hi mscake,

    You can use any milk you like. No particular preference.


    For all chiffon cakes, You can use any flour you like even plain flour will work as well.

    For the choc. mint cake, it should be dropping consistency but not dropping very quickly.

    rgds

    ReplyDelete
  41. MsCakeApril 20, 2008 9:25 pm

    Hi

    Thanks so much.

    By the way, do you have any recipe or have you tried out 'siao long pau', hk tim sum ? Seemed to be selling expensive outside and rather difficult to do.

    ReplyDelete
  42. Aunty YochanaApril 20, 2008 9:51 pm

    Hi mscake,

    yes I do xiao loong pau. It must be eaten on the spot because they have soup in the dumpling, so I'm always put off with the immediate eating and you have to make it on the spot otherwise the skin will stick to the base as the skin is very thin and soft.

    rgds

    ReplyDelete
  43. MsCakeApril 21, 2008 10:00 pm

    Hi again

    You are really really wonderful and just don't know how to compliment u.. FANTASTIC !

    Any chance I can see the recipe from your blog for the 'Xiao long pau'??

    Next, I baked the choco mint cake but without fudge again. My mum and sis-in-law like it so much. This time the cake is a bit crumbly and bit dry. Is it not enough milk or butter ?

    Thanks.

    Catherine

    ReplyDelete
  44. AnonymousOctober 02, 2008 11:24 am

    I’ve tried this recipe for 3 times in a day with the same prob. I tends to overbaked even I’ve reduce the temp to 150’C. The surface cracked, when I inserted a stick into the cracked surface.. it came out really wet. But the strange part is that those without cracking is firm and the stick came out clean and dry. So I continue baking and end up with a dry cake. ( Only the cracked part caused the prob) Please tell me what’s my prob? Thank you

    ReplyDelete
  45. Aunty YochanaOctober 02, 2008 5:49 pm

    Hi adeline,

    this recipe is by Blue Key. frankly speaking, I tried the recipe for the first time and it came out so delicious and beautiful.

    I can't understand why your cake's centre is undercooked. Try using a tube pan the next round and it will improve. It might be due to your oven.

    I bake at 175C.

    rgds

    ReplyDelete
  46. AnonymousOctober 03, 2008 1:04 pm

    Thanks aunty.Is tube pan the same as loaf tin? I used 9" square for double recipes. Maybe due to my oven, i used elba and it tends to have a high temp so i always reduce to lower heat when baking.

    ReplyDelete
  47. Aunty YochanaOctober 03, 2008 3:26 pm

    Hi Angeline.

    For double recipe, you need to use a 10" rather than a 9". When the cake is too high, it takes a longer time to cook and that is why your middle part is uncook.

    Tube pan is like a chiffon pan but without the loose bottom. Loaf pan is just a rectangular tin.

    rgds

    ReplyDelete
  48. AnonymousNovember 07, 2008 5:05 pm

    Aunty Yo, you mentioned that the sugar and the egg are to be beaten till spongy, what is "spongy"? If using good stand mixer, on what speed to use and beat for how long (roughly) to achieve that spongy stage? How do I tell it's spongy or not? Thank you for your time! Chris

    ReplyDelete
  49. Aunty YochanaNovember 07, 2008 7:08 pm

    Hi Chris,

    spongy means fluffy..

    rgds

    ReplyDelete
  50. KathrynMay 27, 2009 9:59 am

    Hi Auntie, i have a question about the baking tin. This cake suppose to use a loose base baking tin or one that has a fixed base?

    I have a loose base cake tin which the base is missing. is it safe to use a cake board to be the base and bake it in oven?

    ReplyDelete
  51. Aunty YochanaMay 27, 2009 4:01 pm

    Hi Kathryn

    I used a fixed cake tin..no loose bottom tin. Since you lost the bottom plate, I guess you have to buy another one cos putting in a wooden board will not help.

    rgds

    ReplyDelete
  52. Rina de RonOctober 28, 2009 11:05 pm

    Hi,
    My daughter wanted a mint cake for her coming birthday in November, I came across your recipe in "MYCakeDeco Club" I tried the recipe two days ago, it turned out very well and the whole family and my friends love it. It is very kind of you to share your recipe. I will definitely try all your other recipes. Thank you Yochana.

    ReplyDelete
  53. Aunty YochanaOctober 29, 2009 9:37 am

    Congrats Rina.

    rgds.

    ReplyDelete
  54. AnonymousMay 17, 2011 7:40 pm

    Hi Yochana,
    Can I replace the peppermint essence wih something else ? If yes, such as what ?

    ReplyDelete
  55. AnonymousSeptember 25, 2014 3:11 pm

    Hi Yochana,

    Shouldn't I add baking powder or baking soda into this cake? Please advise.

    Thanks
    Indi

    ReplyDelete